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Bioenhancement and fortification of foods for a healthy diet / Octavio Paredes-López...[et al] (editor)
Boca Raton, FL : CRC Press, 2023
357 pages. : illustrations ; cm.
Ký hiệu phân loại (DDC): 664.8
Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. This book covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables and fruits. It demonstrates developments in food technology and reviews current knowledge in the processing and bioenhancement of food
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Developing new functional food and nutraceutical products / Debasis Bagchi, Sreejayan Nair (editor)
Amsterdam ; Boston : Academic Press is an imprint of Elsevier, 2017
xxxi, 511 pages : illustrations ; 25 cm
Ký hiệu phân loại (DDC): 664.024
Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing.
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Functional food ingredients and nutraceuticals : processing technologies / John Shi (editor)
Boca Raton : CRC Press, Taylor & Francis Group, 2016
xix, 659 pages. : illustrations (black and white) ; 25 cm.
Ký hiệu phân loại (DDC): 664
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 technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products.
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Functional foods / Navidhi Chhikara, Anil Panghal, Gaurav Chaudhary (editor)
Hoboken, NJ, Beverly, MA : Wiley ; Scrivener Publisher, 2022
574 pages. ; cm.
Ký hiệu phân loại (DDC): 664.87
Functional Foods, the second volume in series, "Bioprocessing in Food Science," is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market
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