Functional food ingredients and nutraceuticals: processing technologies

✍ Scribed by Shi, John

• Publisher: CRC Press
• Year: 2016
• Tongue: English
• Leaves: 660
• Series: Functional foods & nutraceuticals series
• Edition: Second edition
• Category: Library

✦ Synopsis

Section 1. "Green" separation/extraction/concentration process and technology -- section 2. Nano-microencapsulation, delivery system, and packaging technologies -- section 3. Bioprocessing technology -- section 4. Stability and bioactivity of antioxidative components during food processing.

✦ Table of Contents

Front Cover......Page 1
Contents......Page 6
Foreword......Page 10
Preface......Page 12
Acknowledgments......Page 14
Editor......Page 16
Contributors......Page 18
Section I: “Green” Separation/ Extraction/Concentration Process and Technology......Page 22
Chapter 1: Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process......Page 24
Chapter 2: Solubility of Food Components in the Supercritical-CO2 Fluid Process......Page 74
Chapter 3: Mathematical Modeling of Supercritical Fluid Extraction......Page 126
Chapter 4: Biochemical Reactions in Supercritical Fluids......Page 148
Chapter 5: Mass Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction......Page 180
Chapter 6: Pressurized Low-Polarity Water Extraction of Biologically Active Compounds from Plant Products......Page 198
Chapter 7: Purification of Orange Peel Oil and Oil Phase as Functional Foods by Vacuum Distillation......Page 220
Chapter 8: Membrane Technology for Production of Nutraceuticals......Page 238
Chapter 9: Extraction of Functional Food Ingredients and Nutraceuticals from Dairy......Page 256
Section II: Nano-Microencapsulation, Delivery System, and Packaging Technologies......Page 286
Chapter 10: Microencapsulation of Food Ingredients for Functional Foods......Page 288
Chapter 11: Nano-Microencapsulation Technology and Applications in Fortified and Functional Foods......Page 340
Chapter 12: Microencapsulation and Delivery of Omega-3 Fatty Acids......Page 394
Chapter 13: Packaging Functional Foods: From Basic Requirements to Nano Perspectives......Page 430
Chapter 14: High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview......Page 448
Chapter 15: Spray-Drying of Nanoand Microcapsules of Nutraceuticals......Page 476
Section III: Bioprocessing Technology......Page 500
Chapter 16: Bioprocessing Technology for Production of Nutraceutical Compounds......Page 502
Chapter 17: Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production......Page 530
Section IV: Stability and Bioactivity of Antioxidative Components during Food Processing......Page 564
Chapter 18: Dehydration Technologies for Functional Foods and Nutraceuticals......Page 566
Chapter 19: Biological Antioxidation Mechanisms: Quenching of Peroxynitrite......Page 610
Chapter 20: Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing......Page 630
Back Cover......Page 660