Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.
Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.
1. Chapter 1 Introduction - p. 1 2. Chapter 2 Proteins, Peptides, and Amino Acids - p. 19 3. Chapter 3 Carbohydrates - p. 49 4. 3.1: Dietary Carbohydrates - p. 49 5. 3.2: Characteristics of Carbohydrates - p. 49 6. 3.3: Occurrence and Use of Carbohydrates - p. 55 7. 3.4: Bioaccesibility, Bioavailability, and Health Effects of Carbohydrates - p. 70 8. 3.5: Conventional Extraction, Recovery, and Modification of Carbohydrates - p. 72 9. 3.6: Emerging Technologies for the Extraction, Recovery, and Modification of Carbohydrates in Food - p. 80 10. 3.7: Use of Emerging Technologies on Processing of Foods and Their Effect on Carbohydrates - p. 95 11. 3.8: Conclusions - p. 108 12. Acknowledgments - p. 108 13. Chapter 4 Lipids - p. 127 14. Chapter 5 Minerals - p. 153 15. Chapter 6 Vitamins - p. 183 16. Chapter 7 Polyphenols - p. 243 17. Chapter 8 Carotenoids - p. 313 18. Chapter 9 Food Aroma Compounds - p. 363 19. Chapter 10 Conventional and Innovative Processing in the Stability of Glucosinolates - p. 411 20. Chapter 11 Betalains - p. 461 21. Chapter 12 Emerging Food Processing Technologies: Probiotics and Prebiotics - p. 509 22. Chapter 13 Enzymes - p. 537 23. Chapter 14 Interaction of Compounds - p. 573 24. Index - p. 593
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.
Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.
1. Chapter 1 Introduction - p. 1 2. Chapter 2 Proteins, Peptides, and Amino Acids - p. 19 3. Chapter 3 Carbohydrates - p. 49 4. 3.1: Dietary Carbohydrates - p. 49 5. 3.2: Characteristics of Carbohydrates - p. 49 6. 3.3: Occurrence and Use of Carbohydrates - p. 55 7. 3.4: Bioaccesibility, Bioavailability, and Health Effects of Carbohydrates - p. 70 8. 3.5: Conventional Extraction, Recovery, and Modification of Carbohydrates - p. 72 9. 3.6: Emerging Technologies for the Extraction, Recovery, and Modification of Carbohydrates in Food - p. 80 10. 3.7: Use of Emerging Technologies on Processing of Foods and Their Effect on Carbohydrates - p. 95 11. 3.8: Conclusions - p. 108 12. Acknowledgments - p. 108 13. Chapter 4 Lipids - p. 127 14. Chapter 5 Minerals - p. 153 15. Chapter 6 Vitamins - p. 183 16. Chapter 7 Polyphenols - p. 243 17. Chapter 8 Carotenoids - p. 313 18. Chapter 9 Food Aroma Compounds - p. 363 19. Chapter 10 Conventional and Innovative Processing in the Stability of Glucosinolates - p. 411 20. Chapter 11 Betalains - p. 461 21. Chapter 12 Emerging Food Processing Technologies: Probiotics and Prebiotics - p. 509 22. Chapter 13 Enzymes - p. 537 23. Chapter 14 Interaction of Compounds - p. 573 24. Index - p. 593
