Nutraceutical and Functional Food Components
1st Edition
Effects of Innovative Processing Techniques
Secure Checkout
Personal information is secured with SSL technology.Free Shipping
Free global shippingNo minimum order.
Description
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.
This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).
Key Features
- Provides a holistic view of the interactions between novel processing techniques and food components
- Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products
- Covers food applications, shelf-life, and sensory characteristics
Readership
Food industry professionals and academics, especially those studying nutrition and functional food
Table of Contents
- List of Contributors
- Preface
- Chapter 1. Introduction
- Abstract
- 1.1 State-of-the-Art in Nutrition
- 1.2 Functional Foods and Nutraceuticals
- 1.3 Bioavailability, Bioaccessibility, and Bioactivity of Food Components
- 1.4 The Trend of Emerging Technologies in Food Processing
- 1.5 Conclusion
- References
- Chapter 2. Proteins, Peptides, and Amino Acids
- Abstract
- 2.1 Introduction
- 2.2 Functional and Nutritional Properties of Proteins, Peptides, and AA
- 2.3 Bioavailability and Bioaccessability of Protein, Peptides, and AA
- 2.4 Effects of Emerging Technologies on Proteins, Peptides, and AA
- 2.5 Innovative Technologies for the Extraction of Proteins from Different Food Sources
- 2.6 Induced Sensory Characteristics of Food Proteins
- 2.7 Conclusion
- References
- Chapter 3. Carbohydrates
- Abstract
- 3.1 Dietary Carbohydrates
- 3.2 Characteristics of Carbohydrates
- 3.3 Occurrence and Use of Carbohydrates
- 3.4 Bioaccesibility, Bioavailability, and Health Effects of Carbohydrates
- 3.5 Conventional Extraction, Recovery, and Modification of Carbohydrates
- 3.6 Emerging Technologies for the Extraction, Recovery, and Modification of Carbohydrates in Food
- 3.7 Use of Emerging Technologies on Processing of Foods and Their Effect on Carbohydrates
- 3.8 Conclusion
- Acknowledgments
- References
- Chapter 4. Lipids
- Abstract
- 4.1 Introduction
- 4.2 Stability of Lipids in Food Products
- 4.3 Nutritional and Functional Properties of Lipids
- 4.4 The Role of Processing in the Bioaccessibility of Lipids
- 4.5 Effect of Emerging Technologies on Lipid Oxidation
- 4.6 Conclusion
- References
- Chapter 5. Minerals
- Abstract
- 5.1 Introduction
- 5.2 Nutrient Bioavailability
- 5.3 Iron
- 5.4 Zinc
- 5.5 Calcium
- 5.6 Methodologies for Measuring Bioavailability and Mineral Bioaccessibility
- 5.7 Effects of Emerging Technologies on Minerals
- 5.8 Conclusion
- Acknowledgment
- References
- Chapter 6. Vitamins
- Abstract
- 6.1 Introduction
- 6.2 Biosynthesis
- 6.3 Health Effects of Vitamins
- 6.4 Effect of Processing Emerging Technologies on Food Vitamins
- 6.5 Extraction and Analytical Procedures for Water-soluble and Fat-soluble Vitamins
- 6.6 Stability, Bioavailability, and Bioaccessibility of Different Vitamins
- 6.7 Application and Impact on Shelf-Life of Food Products
- 6.8 Challenges and Opportunities: Vitamins for a Healthy Population in 2050
- Acknowledgments
- References
- Chapter 7. Polyphenols
- Abstract
- 7.1 Food Sources and Properties of Polyphenols
- 7.2 Oxidative Stress and the Protective Role of Polyphenols
- 7.3 Other Health Effects of Polyphenols
- 7.4 Interaction of Polyphenols with the Intestinal Microbiota
- 7.5 Bioavailability and Bioefficacy of Polyphenols in Humans
- 7.6 Effect of Emerging Technologies on the Functional Properties of Polyphenols
- 7.7 Innovative Extraction Techniques for the Recovery of Polyphenols from Food Sources
- 7.8 Encapsulation
- 7.9 Natural Pigments and Colorants, Food, Beverage, and Other Innovative Applications
- 7.10 Effects on the Sensory Quality of Food Products and Beverage Preferences
- Acknowledgments
- References
- Chapter 8. Carotenoids
- Abstract
- 8.1 Introduction
- 8.2 Nature of Carotenoids
- 8.3 Functional and Technological Properties of Carotenoids
- 8.4 Nutrition Values, Health Benefits, and Clinical Evidence
- 8.5 Stability, Bioavailability, and Bioaccessibility of Carotenoids
- 8.6 Food-Processing Technologies for Carotenoid Stability and Bioaccessibility
- 8.7 Recovery of Carotenoids from Agro-Industrial Waste
- 8.8 Extraction, Separation, Analysis, and Quantification of Carotenoids
- 8.9 Challenges During Carotenoid Analysis
- 8.10 Conclusion
- References
- Chapter 9. Food Aroma Compounds
- Abstract
- 9.1 Introduction
- 9.2 Extraction, Recovery, and Applications
- 9.3 Effects of Food-Processing Technologies on the Content of Aromatic Compounds and Sensory Profile
- 9.4 Aromatic Compounds as Natural Additives in Food Products
- References
- Chapter 10. Interaction of Compounds
- Abstract
- 10.1 Introduction
- 10.2 High-Pressure Processing
- 10.3 Pulsed Electric Field
- 10.4 High-pressure Homogenization
- 10.5 Cold-Plasma Processing
- 10.6 Ultrasound Technology
- 10.7 Ohmic Heating
- 10.8 Conclusion
- Acknowledgments
- References
- Index
Details
- No. of pages:
- 382
- Language:
- English
- Copyright:
- © Academic Press 2017
- Published:
- 3rd January 2017
- Imprint:
- Academic Press
- Hardcover ISBN:
- 9780128052570
- eBook ISBN:
- 9780128096505
About the Editor
Charis Galanakis
Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles
Affiliations and Expertise
Galanakis Laboratories, Chania, Greece
Ratings and Reviews
Request Quote
Tax Exemption
Elsevier.com visitor survey
We are always looking for ways to improve customer experience on Elsevier.com.
We would like to ask you for a moment of your time to fill in a short questionnaire, at the end of your visit.
If you decide to participate, a new browser tab will open so you can complete the survey after you have completed your visit to this website.
Thanks in advance for your time.