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ISBN 10: 1482240645
ISBN 13: 9781482240641
Author: John Shi
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
Section I“Green” Separation/ Extraction/Concentration Process and Technology
1Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process
2Solubility of Food Components in the Supercritical-CO 2 Fluid Process
3Mathematical Modeling of Supercritical Fluid Extraction
4Biochemical Reactions in Supercritical Fluids
5Mass Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction
6Pressurized Low-Polarity Water Extraction of Biologically Active Compounds from Plant Products
7Purification of Orange Peel Oil and Oil Phase as Functional Foods by Vacuum Distillation
8Membrane Technology for Production of Nutraceuticals
9Extraction of Functional Food Ingredients and Nutraceuticals from Dairy
Section IINano-Microencapsulation, Delivery System, and Packaging Technologies
10Microencapsulation of Food Ingredients for Functional Foods
11Nano-Microencapsulation Technology and Applications in Fortified and Functional Foods
12Microencapsulation and Delivery of Omega-3 Fatty Acids
13Packaging Functional Foods: From Basic Requirements to Nano Perspectives
14High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview
15Spray-Drying of Nano- and Microcapsules of Nutraceuticals
Section IIIBioprocessing Technology
16Bioprocessing Technology for Production of Nutraceutical Compounds
17Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production
Section IVStability and Bioactivity of Antioxidative Components during Food Processing
18Dehydration Technologies for Functional Foods and Nutraceuticals
19Biological Antioxidation Mechanisms: Quenching of Peroxynitrite
20Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing
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Tags: John Shi, Food, Ingredients
