Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

2nd Edition - October 24, 2021
This is the Latest Edition
  • Editor: Charis Galanakis
  • Paperback ISBN: 9780323850520
  • eBook ISBN: 9780323850537

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Description

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.

Key Features

  • Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components
  • Covers food components by describing the effects of thermal and non-thermal technologies
  • Addresses shelf-life, sensory characteristics and health claims

Readership

Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, and students studying related fields

Table of Contents

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • 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 Amino Acids
  • 2.3 Bioavailability and Bioaccessibility of Proteins, Peptides, and Amino Acids
  • 2.4 Effects of Emerging Technologies on Proteins, Peptides, and Amino Acids
  • 2.5 Innovative Technologies for the Extraction of Proteins From Different Food Sources
  • 2.6 Induced Sensory Characteristics of Food Proteins
  • 2.7 Conclusions
  • 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 Conclusions
  • 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, Bioaccesibility, and Bioavailability 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 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
  • 7.11 Conclusion
  • 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 Agroindustrial Waste
  • 8.8 Extraction, Separation, Analysis, and Quantification of Carotenoids
  • 8.9 Challenges During the Carotenoid Analysis
  • 8.10 Safety
  • 8.11 Conclusions
  • References
  • Chapter 9. Food Aroma Compounds
  • Abstract
  • 9.1 Introduction
  • 9.2 Classes of Food Aroma Compounds
  • 9.3 Extraction, Recovery, and Applications
  • 9.4 Effects of Food Processing Technologies on the Content of Aromatic Compounds and Sensory Profile
  • 9.5 Aromatic Compounds as Natural Additives in Food Products
  • References
  • Chapter 10. Conventional and Innovative Processing in the Stability of Glucosinolates
  • Abstract
  • 10.1 Introduction
  • 10.2 Glucosinolates and Their Breakdown Products: Occurrence in Plants
  • 10.3 Biological Activities of Glucosinolates and Their Breakdown Products
  • 10.4 Influence of Processing and Storage
  • 10.5 Methods of Extraction and Analysis of Glucosinolates and Their Metabolites
  • 10.6 Glucosinolates for the Development of New Food Products and Functional Ingredients
  • 10.7 Concluding Remarks
  • Acknowledgments
  • References
  • Chapter 11. Betalains
  • Abstract
  • 11.1 Introduction
  • 11.2 Chemical and Biochemical Features
  • 11.3 Impact of Extraction and Processing Methods on Betalains
  • 11.4 Novel Separation Methods for Betalains
  • 11.5 Methods for Stabilization of Betalains
  • 11.6 Betalains as Natural Colorants and Other Applications
  • 11.7 Bioactivities and Health Benefits
  • 11.8 Conclusions and Future Trends
  • Acknowledgments
  • References
  • Chapter 12. Emerging Food Processing Technologies: Probiotics and Prebiotics
  • Abstract
  • 12.1 Pro and Prebiotics in Human Health
  • 12.2 Pro and Prebiotic Food and Consumers’ Demands and Functional Foods
  • 12.3 Probiotics and Prebiotics in the Food Industry and (Bio)Technology
  • 12.4 Impacts of Processing in Pro and Prebiotics
  • 12.5 Recovery of Prebiotics from Agro-Modern Waste
  • 12.6 Bioengineering of Probiotics
  • 12.7 Thermal Processing Technologies Effect on Pro and Prebiotics
  • 12.8 Nonthermal Processing Technologies Effect on Pro and Prebiotics
  • Acknowledgment
  • References
  • Chapter 13. Enzymes
  • Abstract
  • 13.1 Introduction
  • 13.2 Classification of Enzymes
  • 13.3 Sources of Enzymes
  • 13.4 Physiological and Technological Role of Enzymes
  • 13.5 Health Benefits and Nutritional Characteristics of Enzymes
  • 13.6 Industrial Applications of Enzymes
  • 13.7 Extraction and Purification of Enzymes
  • 13.8 Conventional and Emerging Technologies in the Activation/Deactivation of Enzymes
  • 13.9 Conclusion
  • References
  • Chapter 14. Interaction of Compounds
  • Abstract
  • 14.1 Introduction
  • 14.2 High-Pressure Processing
  • 14.3 Pulsed Electric Field
  • 14.4 High-Pressure Homogenization
  • 14.5 Cold-Plasma Processing
  • 14.6 Ultrasound Technology
  • 14.7 Ohmic Heating
  • 14.8 Conclusion
  • Acknowledgments
  • References
  • Index

Product details

  • No. of pages: 632
  • Language: English
  • Copyright: © Academic Press 2021
  • Published: October 24, 2021
  • Imprint: Academic Press
  • Paperback ISBN: 9780323850520
  • eBook ISBN: 9780323850537

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