Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

by Charis M. Galanakis (Editor)

Overview

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). - Provides a holistic view of the interactions between novel processing techniques and food components - Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products - Covers food applications, shelf-life, and sensory characteristics

Product Details

ISBN-13:	9780128096505
Publisher:	Elsevier Science & Technology Books
Publication date:	12/16/2016
Sold by:	Barnes & Noble
Format:	eBook
Pages:	382
File size:	12 MB
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About the Author

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

Table of Contents

1. Introduction2. Proteins, Peptides, and Amino Acids3. Carbohydrates4. Lipids5. Minerals6. Vitamins7. Polyphenols8. Carotenoids9. Food Aroma Compounds10. Interaction of Compounds

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From the Publisher

A valuable reference detailing how novel food processing technologies impact the nutritional values and other properties of nutraceuticals