Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.

This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

Provides a holistic view of the interactions between novel processing techniques and food componentsExplains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical productsCovers food applications, shelf-life, and sensory characteristics

1. Introduction 2. Proteins, Peptides, and Amino Acids 3. Carbohydrates 4. Lipids 5. Minerals 6. Vitamins 7. Polyphenols 8. Carotenoids 9. Food Aroma Compounds 10. Interaction of Compounds