Industrial Application of Functional Foods, Ingredients and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Industrial Application of Functional Foods, Ingredients and Nutraceuticals write by C. Anandharamakrishnan. This book was released on 2023-08-20. Industrial Application of Functional Foods, Ingredients and Nutraceuticals available in PDF, EPUB and Kindle. Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals. Explains the fundamental concepts of nutrient delivery and nutraceutical processing technologies Provides an understanding of pharmacokinetics, oral bioavailability and different delivery techniques Features case studies to illustrate practical applications and commercialization
Functional Food Ingredients and Nutraceuticals
Functional Food Ingredients and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Functional Food Ingredients and Nutraceuticals write by John Shi. This book was released on 2015-10-28. Functional Food Ingredients and Nutraceuticals available in PDF, EPUB and Kindle. The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
Functional Food Product Development
Functional Food Product Development - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Functional Food Product Development write by Jim Smith. This book was released on 2011-03-08. Functional Food Product Development available in PDF, EPUB and Kindle. According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
Functional Food Ingredients and Nutraceuticals
Functional Food Ingredients and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Functional Food Ingredients and Nutraceuticals write by John Shi. This book was released on 2006-08-24. Functional Food Ingredients and Nutraceuticals available in PDF, EPUB and Kindle. A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat
Functional Foods
Functional Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Functional Foods write by I. Goldberg. This book was released on 2012-12-06. Functional Foods available in PDF, EPUB and Kindle. "Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring in gredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i. e.
