ABSTRACT

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 techno

part |2 pages

Section I: “Green” Separation/ Extraction/Concentration Process and Technology

chapter 1|50 pages

Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process

ByJohn Shi, Sophia Jun Xue, Lamin S. Kassama, Xingqian Ye

chapter 2|52 pages

Solubility of Food Components in the Supercritical-CO2 Fluid Process

ByJohn Shi, Sophia Jun Xue, Siew Young Quek

chapter 3|22 pages

Mathematical Modeling of Supercritical Fluid Extraction

ByHelena Sovová

chapter 4|32 pages

Biochemical Reactions in Supercritical Fluids

ByŽeljko Knez, Maja Leitgeb, Mateja Primožicˇ

chapter 5|18 pages

Mass Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction

ByJohn Shi, Sophia Jun Xue

chapter 6|22 pages

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

ByJuan Eduardo Cacace and Giuseppe (Joe) Mazza

chapter 7|18 pages

Purification of Orange Peel Oil and Oil Phase as Functional Foods by Vacuum Distillation

ByMércia de Fátima M. Bettini

chapter 8|18 pages

Membrane Technology for Production of Nutraceuticals

ByMarie-Pierre Belleville, Fabrice Vaillant

chapter 9|30 pages

Extraction of Functional Food Ingredients and Nutraceuticals from Dairy

ByGeneviève Gésan-Guiziou

part |2 pages

Section II: Nano-Microencapsulation, Delivery System, and Packaging Technologies

chapter 10|52 pages

Microencapsulation of Food Ingredients for Functional Foods

BySiew Young Quek, Qiong Chen, John Shi

chapter 12|36 pages

Microencapsulation and Delivery of Omega-3 Fatty Acids

ByLuz Sanguansri, Mary Ann Augustin

chapter 13|18 pages

Packaging Functional Foods: From Basic Requirements to Nano Perspectives

ByLouise Deschênes

chapter 14|28 pages

High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview

ByGiovanna Ferrentino, Sara Spilimbergo, Alberto Bertucco

chapter 15|24 pages

Spray-Drying of Nano- and Microcapsules of Nutraceuticals

ByXiang Li, Nicolas Anton, Thierry F. Vandamme

part |2 pages

Section III Bioprocessing Technology

chapter 16|28 pages

Bioprocessing Technology for Production of Nutraceutical Compounds

ByTerry H. Walker, Caye M. Drapcho, Feng Chen

chapter 17|34 pages

Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production

ByCaye M. Drapcho, Darryl B. Jones

part |2 pages

Section IV: Stability and Bioactivity of Antioxidative Components during Food Processing

chapter 18|44 pages

Dehydration Technologies for Functional Foods and Nutraceuticals

ByRobert V. Parsons, Stefan Cenkowski

chapter 19|20 pages

Biological Antioxidation Mechanisms: Quenching of Peroxynitrite

ByTakashi Maoka, Hideo Etoh

chapter 20|30 pages

Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing

ByJohn Shi, Sophia Jun Xue, Lishui Chen, Wenliang Wang, Hetong Lin, Ying Ma, Gauri S. Mittal