Nutraceutical and Functional Food Components
Effects of Innovative Processing Techniques
- 2nd Edition - October 28, 2021
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 5 0 5 2 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 5 0 5 3 - 7
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutrition… Read more
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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.
- Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components
- Covers food components by describing the effects of thermal and non-thermal technologies
- Addresses shelf-life, sensory characteristics and health claims
Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, and students studying related fields
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
- Edition: 2
- Published: October 28, 2021
- Language: English
CG
Charis M. Galanakis
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
Affiliations and expertise
Galanakis Laboratories, Chania, GreeceRead Nutraceutical and Functional Food Components on ScienceDirect