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Industrial Application of Functional Foods, Ingredients and Nutraceuticals
Extraction, Processing and Formulation of Bioactive Compounds
Covers all aspects of functional foods and nutraceuticals, including the extraction and purification of functional ingredients
C. Anandharamakrishnan (Edited by), Parthasarathi Subramanian (Edited by)
9780128243121
Paperback, published 1 August 2023
736 pages, Approx. 150 illustrations (150 in full color)
22.9 x 15.2 x 4.5 cm, 1.192 kg
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.
Section 1: Introduction and Processing technologies 1. Introduction to Functional Foods and Nutraceuticals 2. Extraction and purification of Nutraceuticals 3. Application of Membrane in functional food and nutraceutical industries 4. Functional food: Opportunities for New product development 5. Functional dairy food products Section 2: Delivery of nutraceuticals: Application in functional food 6. Nanoparticulate delivery system 7. Liposome based delivery of Nutraceuticals 8. Encapsulated bioactive compounds in functional food 9. Delivery of Nutraceuticals through 3D food printing 10. Electrospining and Electrospraying technologies for Nutraceutical delivery systems 11. Fast dissolving films-Delivery of nutraceuticals 12. Colon specific delivery of nutraceuticals 13. Innovative functional foods 14. Pharmacokinetics and bioavailability of nutraceuticals Section 3: Functional food and Nutraceuticals for disease and disorders 15. Cardiovascular disease 16. Gastrointestinal disorders 17. Obesity and Diabetes 18. Nutraceuticals and functional food in cancer prevention and treatment 19. Nutraceuticals in sports medicine 20. Nutrigenetic, Nutrigenomic, and Nutriepigenetic Approaches for Precision Nutrition Section 4: Safety, tolerability and regulatory aspects of functional foods and nutraceuticals 21. Current and future trends in functional Foods and Nutraceuticals: Market scenario 22. Safety and efficacy of nutraceuticals 23. Legislation of functional foods and nutraceuticals 24. Regulations on Functional foods and Nutraceuticals
Subject Areas: Food & beverage technology [TDCT]
