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Functional Food Ingredients and Nutraceuticals Processing Technologies 1st Edition by John Shi ISBN 9780849324413 0849324416

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Functional Food Ingredients and Nutraceuticals Processing Technologies 1st Edition John Shi Digital Instant Download

Author(s): John Shi
ISBN(s): 9780849324413, 0849324416
Edition: 1
File Details: PDF, 10.28 MB
Year: 2006
Language: english
SKU: EB-1203262 Categories: , Tag:

Functional Food Ingredients and Nutraceuticals Processing Technologies 1st Edition by John Shi – Ebook PDF Instant Download/Delivery: 9780849324413, 0849324416
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Product details: 

ISBN 10:  0849324416

ISBN 13: 9780849324413

Author: John Shi 

A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Table of contents: 

Part I: Supercritical Fluid Extraction Technology

  1. Supercritical Fluid Technology for Extraction of Bioactive Components

  2. Solubility of Food Components and Product Recovery in the Supercritical Fluid Separation Process

  3. Modeling of Supercritical Fluid Extraction of Bioactives from Plant Materials

  4. Biochemical Reactions in Supercritical Fluids

Part II: Pressurized Low Polarity Water Extraction, Membrane Separation, Distillation, and Dehydration Technologies

  1. Pressurized Low Polarity Water Extraction of Biologically Active Compounds from Plant Products

  2. Purification of Orange Peel Oil and Oil Phase by Vacuum Distillation

  3. Dehydration Technologies to Retain Bioactive Components

  4. Membrane Separation Technology in Processing Bioactive Components

Part III: Bioprocessing Technology

  1. Bioprocessing Technology for Production of Nutraceutical Compounds

  2. Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production

Part IV: Preservation and Packaging Technologies

  1. Food Pasteurization and Sterilization with High Pressure

  2. Microencapsulation and Delivery of Omega-3 Fatty Acids

  3. Packaging Technologies of Functional Foods

Part V: Antioxidant Properties and Materials

  1. Biological Antioxidation Mechanisms: Quenching of Peroxynitrite

  2. Stability of Lycopene During Food Processing

  3. Fruits with High Antioxidant Activity as Functional Foods

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Tags: John Shi, Functional Food, Ingredients and Nutraceuticals, Processing Technologies