Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques
Herausgegeben:Galanakis, Charis M.

• Gebundenes Buch

Produktbeschreibung

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).

Produktdetails

• Verlag: Academic Press
• Artikelnr. des Verlages: C2015-0-04254-X
• Englisch
• Abmessung: 21mm x 186mm x 232mm
• Gewicht: 891g
• ISBN-13: 9780128052570
• ISBN-10: 0128052570
• Artikelnr.: 47237304

Autorenporträt

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

Inhaltsangabe

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. Interaction of Compounds