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Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan
| Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan |
| Autore | Voravuthikunchai Supayang Piyawan |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, Inc., c2010 |
| Descrizione fisica | 1 online resource (195 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | IfesanWumi |
| Collana |
Food science and technology
Novinka |
| Soggetto topico |
Food additives
Natural products |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-61668-370-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910465699803321 |
Voravuthikunchai Supayang Piyawan
|
||
| New York, : Nova Science Publishers, Inc., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan
| Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan |
| Autore | Voravuthikunchai Supayang Piyawan |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, Inc., c2010 |
| Descrizione fisica | 1 online resource (195 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | IfesanWumi |
| Collana |
Food science and technology
Novinka |
| Soggetto topico |
Food additives
Natural products |
| ISBN | 1-61668-370-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910791767503321 |
|
Voravuthikunchai Supayang Piyawan
|
||
| New York, : Nova Science Publishers, Inc., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan
| Applications of natural products in food [[electronic resource] /] / Supayang Piyawan Voravuthikunchai and Wumi Ifesan |
| Autore | Voravuthikunchai Supayang Piyawan |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Nova Science Publishers, Inc., c2010 |
| Descrizione fisica | 1 online resource (195 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | IfesanWumi |
| Collana |
Food science and technology
Novinka |
| Soggetto topico |
Food additives
Natural products |
| ISBN | 1-61668-370-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- CONTENTS -- PREFACE -- Chapter 1 INTRODUCTION -- REFERENCES -- Chapter 2 HERBS AND SPICES COMMONLY-USED IN FOODS -- GALANGAL (Alpinia galanga (L.) Willd.), GINGER (Zingiber officinale Roscoe), AND TUMERIC (Curcuma longa L.) -- GARLIC (Allium sativum L.) AND ONION (Allium cepa L.) -- OREGANO (Origanum vulgare L.) -- ROSEMARY (Rosmarinus officinalis L.) -- SAGE (Salvia officinalis L.) -- REFERENCES -- Chapter 3 BIOACTIVE COMPOUNDS FROM PLANTS -- ESSENTIAL OILS AND TERPENOIDS -- FLAVONES, FLAVONOIDS, FLAVONOLS -- ORGANOSULFUR COMPOUNDS -- PHENOLICS AND POLYPHENOLS -- QUINONES -- TANNINS -- REFERENCES -- Chapter 4 COMMON FOODBORNE PATHOGENS -- Bacillus cereus -- Campylobacter spp. -- Clostridium spp. -- Escherichia coli -- Listeria monocytogenes -- Salmonella spp. -- Shigella spp. -- Staphylococcus aureus -- Vibrio spp. -- Yersinia enterocolitica -- REFERENCES -- Chapter 5 NATURAL PRODUCTS AS ANTIOXIDANTS IN FOODS -- LIPID OXIDATION IN MEAT AND MEAT PRODUCTS -- SYNTHETIC ANTIOXIDANTS -- ALTERNATIVE ANTIOXIDANTS FROM NATURAL PRODUCTS -- NATURAL ADDITIVES AS ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS -- CONTRIBUTION OF NATURAL ADDITIVES AS COLOUR ENHANCER IN MEAT -- NATURAL ANTIOXIDANTS IN OIL -- NATURAL ADDITIVES AS ANTIOXIDANTS IN CONFECTIONERIES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIOXIDANTS -- REFERENCES -- Chapter 6 ANTIBACTERIAL ACTIVITY OF NATURAL ADDITIVES IN FOODS -- CHEESE AND BUTTER -- FRUITS AND VEGETABLES -- FISH -- MAYONNAISE AND SALAD DRESSINGS -- MEAT AND MEAT PRODUCTS -- MILK -- FACTORS INFLUENCING ANTIMICROBIAL PROPERTIES OF NATURAL ADDITIVES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIBACTERIAL AGENTS -- REFERENCES -- Chapter 7 INCORPORATION OF NATURAL ADDITIVES INTO FLEXIBLE FILMS -- REFERENCES.
Chapter 8 COMBINATION OF NATURAL ADDITIVES WITH OTHER PRESERVATIVES OR PRESERVATION METHODS -- REFERENCES -- Chapter 9 ORGANOLEPTIC ASSESSMENTS OF NATURAL ADDITIVES -- REFERENCES -- Chapter 10 FUTURE WORK AND CONCLUSIONS -- REFERENCES -- INDEX -- Blank Page. |
| Record Nr. | UNINA-9910823630103321 |
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Voravuthikunchai Supayang Piyawan
|
||
| New York, : Nova Science Publishers, Inc., c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The chemistry of food additives and preservatives / / Titus A.M. Msagati
| The chemistry of food additives and preservatives / / Titus A.M. Msagati |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (338 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) | MsagatiTitus A. M |
| Soggetto topico |
Food additives
Food preservatives Food - Analysis Food - Composition |
| ISBN |
1-5231-1111-9
1-118-27411-3 1-283-60860-X 1-118-27413-X 9786613921055 1-118-27412-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Chemistry of Food Additives and Preservatives; Contents; Preface; Introduction; List of Abbreviations; 1 Antioxidants and Radical Scavengers; 1.1 CHEMISTRY OF FREE RADICALS AND ANTIOXIDANTS; 1.1.1 Introduction; 1.1.2 The formation of ROS in living systems; 1.1.3 Negative effects of oxidants in food processes and to food consumers; 1.1.4 Reactive oxygen/nitrogen species and aging; 1.2 TYPES OF ANTIOXIDANTS; 1.2.1 Natural antioxidants of plant origin; 1.2.2 Phenolic non-flavonoid antioxidant compounds from natural sources; 1.2.3 Phenolic flavonoid antioxidant compounds from natural sources
1.2.4 Acidic functional groups responsible for antioxidant activity1.3 EFFICACY OF DIFFERENT ANTIOXIDANTS; 1.4 ACTION MECHANISMS OF ANTIOXIDANTS; 1.4.1 Quenching; 1.4.2 Hydrogen transfer; 1.4.3 Charge transfer; 1.4.4 Bond-breaking; 1.5 STRUCTURE-ACTIVITY RELATIONSHIP OF ANTIOXIDANTS; 1.5.1 Polyphenol antioxidants; 1.5.2 Flavonoid antioxidants; 1.5.3 Mechanism of reactions of flavonoid antioxidants with radical scavengers; 1.6 FACTORS AFFECTING ANTIOXIDANT ACTIVITY; 1.6.1 Temperature; 1.6.2 Activation energy and redox potential; 1.6.3 Stability; 1.7 QUALITY ASSESSMENT OF DIETARY ANTIOXIDANTS 1.7.1 Total radical trapping antioxidant parameter/oxygen radical absorbing capacity1.7.2 Hydroxyl radical antioxidant capacity (HORAC); 1.7.3 DPPH; 1.7.4 Ferric reducing antioxidant power; 1.7.5 Trolox equivalent antioxidant capacity (TEAC); 1.7.6 ABTS; 1.7.7 Copper (Cu2+) reduction; 1.7.8 Photochemiluminescence (PCL); 1.7.9 Chemiluminescence; 1.7.10 Fluorometric; 1.7.11 N, N-dimethyl-p-phenylenediamine; 1.7.12 Low-density lipoprotein (LDL); 1.7.13 Thiobarbituric acid reactive substances (TBARS); 1.7.14 Brigg-Rauscher; 1.7.15 Electrochemical; 1.7.16 β-carotene bleaching 1.7.17 Comparison of different assays for dietary total antioxidant capacity1.8 HOW SAFE ARE FOOD ANTIOXIDANTS?; 1.8.1 Electrochemical; 1.8.2 High-performance liquid chromatography (HPLC); 1.8.3 Capillary electrophoresis; 1.8.4 Mass spectrometry; 1.8.5 Spectroscopy; 1.9 SUMMARY; REFERENCES; FURTHER READING; 2 Emulsifiers; 2.1 MECHANISMS OF FOOD EMULSIFIERS; 2.2 THE ROLE OF EMULSIFIERS IN FOODS; 2.2.1 Emulsification; 2.2.2 Starch complexing; 2.2.3 Foam stabilisation and aeration; 2.3 CLASSIFICATION OF EMULSIFIERS; 2.3.1 Hydrophilic-lipophilic balance; 2.3.2 Ionic charge 2.3.3 Crystal stability2.4 TYPES OF FOOD EMULSIFIERS; 2.4.1 Main classification; 2.4.2 Low-molecular-weight glyceride emulsifiers; 2.4.3 High-molecular-weight (polymeric) emulsifiers; 2.4.4 Natural emulsifiers; 2.5 QUALITY AND ANALYSIS OF FOOD EMULSIFIERS; 2.5.1 Peroxide value; 2.5.2 Saponification value; 2.5.3 Hydroxyl value; 2.5.4 Acid number; 2.5.5 Iodine value; 2.5.6 Chromatography; 2.6 FOODS CONTAINING EMULSIFIERS; 2.6.1 Mayonnaise; 2.6.2 Margarine; 2.6.3 Butter; 2.6.4 Ice-creams; 2.6.5 Dairy emulsifiers and emulsions; REFERENCES; FURTHER READING 3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives |
| Record Nr. | UNINA-9910141383703321 |
| Oxford ; ; Ames, Iowa, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential guide to food additives [[electronic resource]]
| Essential guide to food additives [[electronic resource]] |
| Edizione | [3rd ed. /] |
| Pubbl/distr/stampa | Leatherhead, Surrey, : Leatherhead Food International |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) |
EmertonVictoria
ChoiEugenia |
| Soggetto topico |
Food additives
Food |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-62198-171-1
1-84755-923-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 9781905224500_OFC_Publicity |
| Record Nr. | UNINA-9910455256403321 |
| Leatherhead, Surrey, : Leatherhead Food International | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential guide to food additives [[electronic resource]]
| Essential guide to food additives [[electronic resource]] |
| Edizione | [3rd ed. /] |
| Pubbl/distr/stampa | Leatherhead, Surrey, : Leatherhead Food International |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) |
EmertonVictoria
ChoiEugenia |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-62198-171-1
1-84755-923-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 9781905224500_OFC_Publicity |
| Record Nr. | UNINA-9910778308103321 |
| Leatherhead, Surrey, : Leatherhead Food International | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential guide to food additives
| Essential guide to food additives |
| Edizione | [3rd ed. /] |
| Pubbl/distr/stampa | Leatherhead, Surrey, : Leatherhead Food International |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 641.3/08 |
| Altri autori (Persone) |
EmertonVictoria
ChoiEugenia |
| Soggetto topico |
Food additives
Food |
| ISBN |
1-62198-171-1
1-84755-923-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 9781905224500_OFC_Publicity |
| Record Nr. | UNINA-9910827435603321 |
| Leatherhead, Surrey, : Leatherhead Food International | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nano-and microencapsulation for foods / / edited by Hae-Soo Kwak
| Nano-and microencapsulation for foods / / edited by Hae-Soo Kwak |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (438 p.) |
| Disciplina | 641.3/08 |
| Soggetto topico |
Food addititives
Microencapsulation Functional foods Controlled release preparations |
| ISBN |
1-118-29232-4
1-118-29229-4 1-118-29231-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Chapter 1 Overview of Nano- and Microencapsulation for Foods; 1.1 Introduction; 1.2 Nano- or microencapsulation as a rich source of delivery of functional components; 1.3 Wall materials used for encapsulation; 1.4 Techniques used for the production of nano- or microencapsulation of foods; 1.5 Characterization of nano- or microencapsulated functional particles; 1.6 Fortification of foods through nano- or microcapsules; 1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market
1.8 Overview of the bookAcknowledgments; References; Part I Concepts and rationales of nano- and microencapsulation for foods; Chapter 2 Theories and Concepts of Nano Materials, Nano- and microencapsulation; 2.1 Introduction; 2.2 Materials used for nanoparticles, nano- and microencapsulation; 2.2.1 Polymers; 2.3 Nano- and microencapsulation techniques; 2.3.1 Chemical methods; 2.3.2 Physico-chemical methods; 2.3.3 Other methods; 2.3.4 Factors influencing optimization; 2.4 Pharmaceutical and nutraceutical applications; 2.4.1 Various delivery routes for nano- and microencapsulation systems 2.5 Food ingredients and nutraceutical applications2.5.1 Background and definitions; 2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals; 2.6 Conclusion; References; Chapter 3 Rationales of Nano- and Microencapsulation for Food Ingredients; 3.1 Introduction; 3.2 Factors affecting the quality loss of food ingredients; 3.2.1 Oxygen; 3.2.2 Light; 3.2.3 Temperature; 3.2.4 Adverse interaction; 3.2.5 Taste masking; 3.3 Case studies of food ingredient protection through nano- and microencapsulation; 3.3.1 Vitamins; 3.3.2 Enzymes; 3.3.3 Minerals; 3.3.4 Phytochemicals; 3.3.5 Lipids 3.3.6 Probiotics3.3.7 Flavors; 3.4 Conclusion; References; Chapter 4 Methodologies Used for the Characterization of Nano- and Microcapsules; 4.1 Introduction; 4.2 Methodologies used for the characterization of nano- and microcapsules; 4.2.1 Particle size and particle size distribution; 4.2.2 Zeta potential measurement; 4.2.3 Morphology; 4.2.4 Membrane flexibility; 4.2.5 Stability; 4.2.6 Encapsulation efficiency; 4.3 Conclusion; Acknowledgements; References; Chapter 5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients; 5.1 Introduction 5.2 Nanoencapsulation based on the microencapsulation technology5.3 Classification of the encapsulation system; 5.3.1 Nanoparticle or microparticle; 5.3.2 Structural encapsulation systems; 5.4 Preparation methods for the encapsulation system; 5.4.1 Emulsification; 5.4.2 Precipitation; 5.4.3 Desolvation; 5.4.4 Ionic gelation; 5.5 Application of the encapsulation system in food ingredients; 5.6 Conclusion; References; Part II Nano- and microencapsulations of food ingredients; Chapter 6 Nano- and Microencapsulation of Phytochemicals; 6.1 Introduction; 6.2 Classification of phytochemicals 6.2.1 Flavonoids |
| Record Nr. | UNINA-9910139125103321 |
| Chichester, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye
| Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye |
| Pubbl/distr/stampa | West Sussex, England : , : WILEY Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (902 p.) |
| Disciplina | 641.3/08 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Food additives
Functional foods Nutrition Food industry and trade |
| ISBN |
1-118-50498-4
1-118-50495-X 1-118-50497-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
Chapter 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 Chapter 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 5.1 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 6.4 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 Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products |
| Record Nr. | UNINA-9910132310803321 |
| West Sussex, England : , : WILEY Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye
| Nutraceutical and functional food processing technology / / edited by Joyce Irene Boye |
| Pubbl/distr/stampa | West Sussex, England : , : WILEY Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (902 p.) |
| Disciplina | 641.3/08 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Food additives
Functional foods Nutrition Food industry and trade |
| ISBN |
1-118-50498-4
1-118-50495-X 1-118-50497-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; 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
Chapter 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 Chapter 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 5.1 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 6.4 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 Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products |
| Record Nr. | UNINA-9910808843303321 |
| West Sussex, England : , : WILEY Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||