Functional food ingredients and nutraceuticals : processing technologies

dc.contributor.author	Shi, John (edit)
dc.date.issued	2007
dc.identifier.isbn	978‑0‑8493‑2441‑3
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8105
dc.description	413 p. : ill.
dc.description.abstract	Providing a sequential study of the key factors in the preparation of functional foods, the book covers the selection of sources, extraction, purification, decontamination, packaging, and preservation of a variety of products. Individual properties of compounds are examined with regard to their influence on, and suitability of, the method chosen for processing and production. The chapters emphasize applications of processing and technologies, including high pressure, microencapsulation, and molecular distillation; stability of bioactive components and antioxidative properties during processing and shelf life; improvement of bioavailability; and mechanisms of antioxidant action with clinical and epidemiological evidences of functionality.
dc.language.iso	en
dc.publisher	CRC Press
dc.relation.ispartofseries	Functional foods & nutraceuticals series ; 9
dc.subject	Functional foods
dc.title	Functional food ingredients and nutraceuticals : processing technologies
dc.type	Book