Functional Foods: Biochemical and Processing Aspects (Google eBook)

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John Shi, Giuseppe Mazza, Marc Le Maguer
CRC Press, Feb 27, 2002 - Technology & Engineering - 432 pages
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Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
  

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Contents

Tocopherols and Tocotrienols from Oil and Cereal Grains
1
Isoflavones from Soybeans and Soy Foods
39
Flavonoids from Berries and Grapes
71
A Lycopene from Tomatoes
135
Limonene from Citrus
169
Phenolic Diterpenes from Rosemary and Sage
189
Organosulfur Compounds from Garlic
213
Phytochemicals from Echinacea
239
Pectin from Fruits
263
Human Health Effects of Docosahexaenoic Acid
311
I
331
Safety of Botanical Dietary Supplements
367
Index
395
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