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).
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Proteins, Peptides, and Amino Acids - p. 15 3. Chapter 3. Carbohydrates - p. 39 4. Abstract - p. 39 5. 3.1 Dietary Carbohydrates - p. 39 6. 3.2 Characteristics of Carbohydrates - p. 39 7. 3.3 Occurrence and Use of Carbohydrates - p. 44 8. 3.4 Bioaccesibility, Bioavailability, and Health Effects of Carbohydrates - p. 53 9. 3.5 Conventional Extraction, Recovery, and Modification of Carbohydrates - p. 55 10. 3.6 Emerging Technologies for the Extraction, Recovery, and Modification of Carbohydrates in Food - p. 63 11. 3.7 Use of Emerging Technologies on Processing of Foods and Their Effect on Carbohydrates - p. 74 12. 3.8 Conclusion - p. 86 13. Acknowledgments - p. 87 14. References - p. 87 15. Chapter 4. Lipids - p. 103 16. Chapter 5. Minerals - p. 129 17. Chapter 6. Vitamins - p. 159 18. Chapter 7. Polyphenols - p. 203 19. Chapter 8. Carotenoids - p. 259 20. Chapter 9. Food Aroma Compounds - p. 297 21. Chapter 10. Interaction of Compounds - p. 335 22. Index - p. 355
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).
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Proteins, Peptides, and Amino Acids - p. 15 3. Chapter 3. Carbohydrates - p. 39 4. Abstract - p. 39 5. 3.1 Dietary Carbohydrates - p. 39 6. 3.2 Characteristics of Carbohydrates - p. 39 7. 3.3 Occurrence and Use of Carbohydrates - p. 44 8. 3.4 Bioaccesibility, Bioavailability, and Health Effects of Carbohydrates - p. 53 9. 3.5 Conventional Extraction, Recovery, and Modification of Carbohydrates - p. 55 10. 3.6 Emerging Technologies for the Extraction, Recovery, and Modification of Carbohydrates in Food - p. 63 11. 3.7 Use of Emerging Technologies on Processing of Foods and Their Effect on Carbohydrates - p. 74 12. 3.8 Conclusion - p. 86 13. Acknowledgments - p. 87 14. References - p. 87 15. Chapter 4. Lipids - p. 103 16. Chapter 5. Minerals - p. 129 17. Chapter 6. Vitamins - p. 159 18. Chapter 7. Polyphenols - p. 203 19. Chapter 8. Carotenoids - p. 259 20. Chapter 9. Food Aroma Compounds - p. 297 21. Chapter 10. Interaction of Compounds - p. 335 22. Index - p. 355
