Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.
Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference.
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Table of Contents
1. Introduction
2. Proteins, Peptides and Amino Acids
3. Carbohydrates
4. Lipids
5. Minerals
6. Vitamins
7. Polyphenols
8. Carotenoids
9. Food Aroma Compounds
10. Conventional and Innovative Processing in the Stability of Glucosinolates
11. Betalains
12. Emerging food processing technologies probiotics and prebiotics
13. Enzymes
14. Interaction of Compounds
