chapter  20
20 Pages

Manufacturing Functional Foods: Effects on Quality and Bioavailability

In the past, the main purpose of food preservation was to achieve safety and extend the shelf life of food products. However, more recently, attention has been given to maintaining the fresh-like characteristics of certain foods, retaining important organoleptic attributes such as color, texture, taste, and appearance, and improving the nutritional quality and functional properties of foods. With the recent introduction of functional foods, nutraceuticals, and bioactives in the marketplace, the retention of

Introduction .................................................................................................................................... 365 Processing and Manufacturing for Functional Foods ....................................................................366