Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques
2. Auflage 2021
ISBN: 978-0-323-85052-0
Verlag: William Andrew Publishing

Buch, Englisch, 632 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1310 g

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.

Zielgruppe

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

Autoren/Hrsg.

Galanakis, Charis M.

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction

2. Proteins, Peptides and Amino Acids

3. Carbohydrates

4. Lipids

5. Minerals

6. Vitamins

7. Polyphenols

8. Carotenoids

9. Food Aroma Compounds

10. Conventional and Innovative Processing in the Stability of Glucosinolates

11. Betalains

12. Emerging food processing technologies - probiotics and prebiotics

13. Enzymes

14. Interaction of Compounds

Über Autor(innen)

Galanakis, Charis M.
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