Functional Food Ingredients and Nutraceuticals: Processing Technologies (Functional Foods and Nutraceuticals)

Functional food ingredients and nutraceu

📁 Functional food ingredients and nutraceuticals: processing technologies

✍ Shi, John 📂 Library 📅 2016 🏛 CRC Press 🌐 English

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.

Functional Food Ingredients and Nutraceu

📁 Functional Food Ingredients and Nutraceuticals Processing Technologies

✍ John Shi 📂 Library 📅 2006 🏛 CRC Press 🌐 English

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 compos

Functional Food Ingredients and Nutraceu

📁 Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition

✍ John Shi (Editor) 📂 Library 📅 2015 🏛 CRC Press

<p>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

Nutraceutical and Functional Food Proces

📁 Nutraceutical and Functional Food Processing Technology

✍ Joyce I. Boye 📂 Library 📅 2015 🏛 Wiley-Blackwell 🌐 English

<p>For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phy

Nutraceutical and Functional Food Proces

📁 Nutraceutical and Functional Food Processing Technology

✍ Joyce I. Boye 📂 Library 📅 2015 🏛 Wiley-Blackwell 🌐 English

<p>For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phy

Nutraceutical and Functional Food Proces

📁 Nutraceutical and Functional Food Processing Technology

✍ Joyce I. Boye 📂 Library 📅 2015 🏛 Wiley-Blackwell 🌐 English

<p>For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins,