Functional Foods: Biochemical and Processing Aspects,Volume II

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2002 Hard cover ABSOLUTELY BRAND NEW (never opened)! ! -ships immediately Sewn binding. Cloth over boards. 432 p. Contains: Illustrations. Functional Foods & Nutraceuticals ... Series. Audience: General/trade. Read more Show Less

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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.

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.Each chapter presents an in-depth review of a major functional food component, providing:Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological materialNutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological propertiesSeparation technology - in the laboratory and commercial productionProcessing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in productionShelf-life - including storage conditions and stabilityIdentification techniques - including HPLC, GC, MS, and NMRStandards and regulations - FDA, EC, FAO/WHO, Health CanadaUtilization - applications, current and potential markets

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Editorial Reviews

From The Critics
A nutraceutical is a product isolated or purified from a biological material that is generally sold in medicinal form. Functional foods are those that have a demonstrated physiological benefit beyond their basic nutritional function. In this volume, 12 contributions from international researchers discuss the biochemical and processing aspects associated with the production of functional foods and nutraceutical products. A sampling of topics: extracting isoflavones from soybeans, the health benefits of organosulfur compounds found in garlic, and the safety of botanical dietary supplements. Annotation c. Book News, Inc., Portland, OR (
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Product Details

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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