Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.
1. Chapter one : Introduction to functional foods and nutraceuticals - p. Page ix 2. Chapter two : Extraction of bioactive compounds - p. Page 34 3. Chapter three : Application of membrane technology in functional food and nutraceutical industries - p. Page 79 4. Chapter four : Dairy-based functional food products - p. Page 120 5. Chapter five : Nanoparticulate delivery system of bioactive components - p. Page 154 6. Chapter six : Exploring garden cress (Lepidium sativum) seed and its ingredients as a functional food - p. Page 199 7. Chapter seven : Liposome based delivery of nutraceuticals - p. Page 226 8. Chapter eight : Delivery of nutraceutical ingredients through three-dimensional food printing - p. Page 248 9. Chapter nine : Electrospining and electrospraying technologies for nutraceutical delivery system development - p. Page 273 10. Chapter ten : Supercritical-assisted encapsulation of nutraceuticals - p. Page 311 11. Chapter eleven : Fast dissolving films – an innovative approach for delivering nutraceuticals - p. Page 352 12. Chapter twelve : Colon-specific delivery of nutraceuticals - p. Page 393 13. Chapter thirteen : Innovative functional foods - p. Page 425 14. Chapter fourteen : Cardiovascular disease - p. Page 464 15. Chapter fifteen : Functional food and nutraceuticals for the prevention of gastrointestinal disorders - p. Page 493 16. Chapter sixteen : Obesity and Diabetes - p. Page 527 17. Chapter seventeen : Nutraceuticals and functional food in cancer prevention and treatment - p. Page 547 18. Chapter eighteen : Nutraceuticals in sports medicine - p. Page 574 19. Chapter nineteen : Nutrigenetic, nutrigenomic, and nutriepigenetic approaches for precision nutrition - p. Page 618 20. Chapter Twenty : Drug nutraceutical interactions - p. Page 649 21. Chapter twenty one : Pharmacokinetics and bioavailability of nutraceuticals - p. Page 708 22. Chapter twenty two : Regulations on functional foods and nutraceuticals - p. Page 775 23. Index - p. Page 820
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.
1. Chapter one : Introduction to functional foods and nutraceuticals - p. Page ix 2. Chapter two : Extraction of bioactive compounds - p. Page 34 3. Chapter three : Application of membrane technology in functional food and nutraceutical industries - p. Page 79 4. Chapter four : Dairy-based functional food products - p. Page 120 5. Chapter five : Nanoparticulate delivery system of bioactive components - p. Page 154 6. Chapter six : Exploring garden cress (Lepidium sativum) seed and its ingredients as a functional food - p. Page 199 7. Chapter seven : Liposome based delivery of nutraceuticals - p. Page 226 8. Chapter eight : Delivery of nutraceutical ingredients through three-dimensional food printing - p. Page 248 9. Chapter nine : Electrospining and electrospraying technologies for nutraceutical delivery system development - p. Page 273 10. Chapter ten : Supercritical-assisted encapsulation of nutraceuticals - p. Page 311 11. Chapter eleven : Fast dissolving films – an innovative approach for delivering nutraceuticals - p. Page 352 12. Chapter twelve : Colon-specific delivery of nutraceuticals - p. Page 393 13. Chapter thirteen : Innovative functional foods - p. Page 425 14. Chapter fourteen : Cardiovascular disease - p. Page 464 15. Chapter fifteen : Functional food and nutraceuticals for the prevention of gastrointestinal disorders - p. Page 493 16. Chapter sixteen : Obesity and Diabetes - p. Page 527 17. Chapter seventeen : Nutraceuticals and functional food in cancer prevention and treatment - p. Page 547 18. Chapter eighteen : Nutraceuticals in sports medicine - p. Page 574 19. Chapter nineteen : Nutrigenetic, nutrigenomic, and nutriepigenetic approaches for precision nutrition - p. Page 618 20. Chapter Twenty : Drug nutraceutical interactions - p. Page 649 21. Chapter twenty one : Pharmacokinetics and bioavailability of nutraceuticals - p. Page 708 22. Chapter twenty two : Regulations on functional foods and nutraceuticals - p. Page 775 23. Index - p. Page 820
