C.H.I.P.S. HOME PAGE
FOOD TECHNOLOGY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Functional Food Processing Book from C.H.I.P.S.

Functional Foods
Biochemical and Processing Aspects
Volume 2
edited by John Shi

Features

  • Provides readers with basic and sound information regarding the principal functional foods that are of interest to consumers and the food industry
  • Covers a broad spectrum of functional foods from biological material
  • Discusses both the theoretical and practical aspects of solid-liquid extraction technologies
  • Reviews safety issues of botanicals associated with misidentification of plant species, misuse of products, product adulteration, and botanical/drug interactions
  • Presents new sources of nutraceutical and functional food ingredients
  • Explores the impact of processing on bioactives
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

click here to see books of related interest

ORDER NOW

Functional Foods
Biochemical and Processing Aspects Volume 2
edited by John Shi

432 pages $183.95 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services