Functional Foods: Biochemical and Processing Aspects, Volume II

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 materialNutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological propertiesSeparation technology - in the laboratory and commercial productionProcessing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in productionShelf-life - including storage conditions and stabilityIdentification techniques - including HPLC, GC, MS, and NMRStandards and regulations - FDA, EC, FAO/WHO, Health CanadaUtilization - applications, current and potential markets