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Nutraceutical and Functional Food Components - 2nd Edition - ISBN: 9780323850520

Nutraceutical and Functional Food Components

2nd Edition

Effects of Innovative Processing Techniques

Editor: Charis Galanakis
Paperback ISBN: 9780323850520
Imprint: Academic Press
Published Date: 1st October 2021
Page Count: 558
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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

  1. Proteins, Peptides and Amino Acids
    2. Carbohydrates
    3. Lipids
    4. Minerals
    5. Vitamins
    6. Polyphenols
    7. Carotenoids
    8. Food Aroma Compounds
    9. Glucosinolates
    10. Betalains
    11. Prebiotics and probiotics
    12. Enzymes
    13. Interaction of Compounds

Details

No. of pages:
558
Language:
English
Copyright:
© Academic Press 2021
Published:
1st October 2021
Imprint:
Academic Press
Paperback ISBN:
9780323850520

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

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