Nutraceutical and Functional Food Processing Technology [electronic resource].

ISBN:

9781118504970

Title:

Author:

Boye, Joyce I.

Personal Author:

Boye, Joyce I.

Publication Information:

Hoboken : Wiley, 2015.

Physical Description:

1 online resource (902 p.)

Series:

IFST Advances in Food Science

General Note:

Description based upon print version of record.

Contents:

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

Subject Term:

Food additives.

Food industry and trade.

Functional foods.

Nutrition.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Hoboken : Wiley, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.308	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing.

Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed.

Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Author Notes

Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).