Functional Foods: Biochemical and Processing Aspects,Volume II

Functional Foods: Biochemical and Processing Aspects,Volume II

by John Shi
     
 

ISBN-10: 1566769027

ISBN-13: 9781566769020

Pub. Date: 02/27/2002

Publisher: Taylor & Francis

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sour ces of nutraceutical and functional food ingredients and addresses cru cial issues for the production of functional food and nutraceutical pr oducts. It highlights the biochemistry of various bioactives, their ph

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Overview

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sour ces of nutraceutical and functional food ingredients and addresses cru cial issues for the production of functional food and nutraceutical pr oducts. It highlights the biochemistry of various bioactives, their ph ysiological effects, and the engineering and process technology associ ated with the isolation and purification of the desired compounds from the complex biological matrices in which they are found. Each chapter addresses the biochemical and engineering of the subject compound and the material from which it is being extracted. In addition, the book covers the safety of products derived from botanical sources.

Product Details

ISBN-13:
9781566769020
Publisher:
Taylor & Francis
Publication date:
02/27/2002
Series:
Functional Foods and Nutraceuticals Series
Pages:
432
Product dimensions:
6.10(w) x 9.30(h) x 1.20(d)

Table of Contents

Tocopherols and Tocotrienols from Oil and Cereal Grains, A.-M. Lampi, A. Kamal-Eldin, and V. Piironen
Isoflavones from Soybeans and Soy Foods, S.K.C. Chang
Flavonoids from Berries and Grapes, G. Skrede and R.E. Wrolstad
Lycopene from Tomatoes, J. Shi, M. Le Maguer, and M. Bryan
Limonene from Citrus, A. Chiralt, J. Martínez-Monzó, T. Cháfer, and P. Fito
Phenolic Diterpenes from Rosemary and Sage, K. Schwarz
Organosulfur Compounds from Garlic, B. Holub, K. Arnott, J.-P. Davis, A. Nagpurkar, and J. Peschell
Phytochemicals from Echinacea, C. Hall III and J.G. Schwarz
Pectin from Fruits, Q. Wang, J. Pagán, and J. Shi
Human Health Effects of Docosahexaenoic Acid, J. Conquer and B.J. Holub
Solid-Liquid Extraction Technologies for Manufacturing Nutraceuticals, D. Gertenbach
Safety of Botanical Dietary Supplements, J.M. Betz, T. Garland, and S.W. Page

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