Eng Tec and Pro Func Foods

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Overview

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very latest information emerging in the literature.

Functional Foods and Nutraceuticals: Processing Technologies consolidates the wealth of information currently available into a single reference to help food engineers better understand and utilize the latest developments and technologies. Providing a sequential study of the key factors in the preparation of functional foods, the book covers the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of products. Individual properties of compounds are examined with regard to their influence on, and suitability of, the method chosen for processing and production. The chapters emphasize applications of processing and technologies, including high pressure, microencapsulation, and molecular distillation; stability of bioactive components and antioxidative properties during processing and shelf life; improvement of bioavailability; and mechanisms of antioxidant action with clinical and epidemiological evidences of functionality.

Experts from various fields representing five continents bring together the science, technology, and processing expertise needed to accelerate the integration of the latest approaches and innovations into the production processes of tomorrow.

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Product Details

Table of Contents

PART I
Supercritical Fluid Extraction Technology
Supercritical Fluid Technology for Extraction of Bioactive Components, J. Shi, L. S. Kassama, and Y. Kakuda
Solubility of Food Components and Product Recovery in the Supercritical Fluid Separation Process, J. Shi and X. Zhou
Modeling of Supercritical Fluid Extraction of Bioactives from Plant Materials, H. Sovová
Biochemical Reactions in Supercritical Fluids, Z. - Knez, C. G. Laudani, M. Habulin, M. Primožič

PART II
Pressurized Low Polarity Water Extraction, Membrane Separation, Distillation and Dehydration Technologies
Pressurized Low Polarity Water Extraction of Biologically Active Compounds from Plant Products, J. E. Cacace and G. Mazza
Purification of Orange Peel Oil and Oil Phase by Vacuum Distillation, Mércia de Fátima M. Bettini
Dehydration Technologies to Retain Bioactive Components, V. Orsat and G. S. Vijaya Raghavan
Membrane Separation Technology in Processing Bioactive Components, A. Kumar

PART III
Bioprocessing Technology
Bioprocessing Technology for Production of Nutraceutical Compounds, T. H. Walker, C. M. Drapcho, and F. Chen
Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production, C. M. Drapcho

PART IV
Preservation and Packaging Technologies
Food Pasteurization and Sterilization with High Pressure, A. Bertucco and S. Spilimbergo
Microencapsulation and Delivery of Omega-3 Fatty Acids, L. Sanguansri and M. A. Augustin
Packaging Technologies of Functional Foods, L. Deschênes

PART V
Antioxidant Properties and Material
Biological Antioxidation Mechanisms: Quenching of Peroxynitrite, A. Kulkarni and H. Etoh
Stability of Lycopene During Food Processing, J. Shi, Y. Kakuda, Y. Jiang, and G. Mittal
Fruits with High Antioxidant Activity as Functional Foods, S. Y. Wang

Index

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