LEADER 05468nam 2200733 450 001 9910132310803321 005 20230807212147.0 010 $a1-118-50498-4 010 $a1-118-50495-X 010 $a1-118-50497-6 035 $a(CKB)3710000000313071 035 $a(EBL)1883953 035 $a(SSID)ssj0001381681 035 $a(PQKBManifestationID)11860369 035 $a(PQKBTitleCode)TC0001381681 035 $a(PQKBWorkID)11437707 035 $a(PQKB)11589774 035 $a(MiAaPQ)EBC1883953 035 $a(DLC) 2014035530 035 $a(Au-PeEL)EBL1883953 035 $a(CaPaEBR)ebr11017075 035 $a(CaONFJC)MIL726241 035 $a(OCoLC)898103568 035 $a(EXLCZ)993710000000313071 100 $a20150220h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aNutraceutical and functional food processing technology /$fedited by Joyce Irene Boye 210 1$aWest Sussex, England :$cWILEY Blackwell,$d2015. 210 4$dİ2015 215 $a1 online resource (902 p.) 225 0 $aIFST Advances in Food Science 300 $aDescription based upon print version of record. 311 $a1-322-94959-X 311 $a1-118-50494-1 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title Page; Copyright; About the IFST Advances in Food Science Book Series; Forthcoming titles in the IFST series; List of Contributors; Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products; 1.1 Introduction; 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods; 1.3 Production of Nutraceuticals and Functional Foods; 1.4 Current Formulation Trends and the Modern Marketplace; 1.5 Conclusion; References 327 $aChapter 2: Functional and Sustainable Food-Biophysical Implications of a "Healthy" Food System2.1 Introduction; 2.2 Background; 2.3 Functional Food Footprint-The Case of Tomatoes; 2.4 Summary; References; Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products; 3.1 Introduction; 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products; 3.3 Delivery of Nutraceuticals in Food and Its Limitations; 3.4 Conclusion; References 327 $aChapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products4.1 Introduction; 4.2 Contents of Single Components in Formulated Products; 4.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition; 4.4 Bioavailability; 4.5 Other Indicators of Quality; 4.6 Possible Contaminants in Nutraceuticals; 4.7 Safety; 4.8 Adverse Effects; 4.9 Drug Interactions; 4.10 Conclusions; References; Chapter 5: Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions 327 $a5.1 Current Developments and Emerging Trends in Food Emulsion Products5.2 Emerging and Novel Ingredients in Food Emulsion Products; 5.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions; 5.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products; 5.5 Processing of Salad Dressings and Other Food Emulsion Products; References; Chapter 6: Processing of Beverages for the Health Food Market Consumer; 6.1 Introduction; 6.2 Consumer Trends in Beverage Consumption and Functional Beverages; 6.3 Taste Is the Prime Factor in Choosing Food and Beverages 327 $a6.4 Regulatory Considerations with Respect to Ingredients and Claims6.5 Desired Functional Benefits and Bioactive Ingredients; 6.6 Health Issues Addressable through Functional Beverages; 6.7 Beverage Processing Technology; 6.8 Packaging; 6.9 Other Marketing Considerations; 6.10 Conclusion; References; Chapter 7: Incorporation of Nutraceutical Ingredients in Baked Goods; 7.1 Introduction; 7.2 Bakery Products; 7.3 Nutraceuticals and Nutraceutical- Incorporated Baked Goods; 7.4 Conclusion; References 327 $aChapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products 330 $a For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add 410 0$aIFST Advances in Food Science 606 $aFood additives 606 $aFunctional foods 606 $aNutrition 606 $aFood industry and trade 615 0$aFood additives. 615 0$aFunctional foods. 615 0$aNutrition. 615 0$aFood industry and trade. 676 $a641.3/08 702 $aBoye$b Joyce Irene 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910132310803321 996 $aNutraceutical and functional food processing technology$91987153 997 $aUNINA