Search

Categories

    • categories-img Jacket, Women
    • categories-img Woolend Jacket
    • categories-img Western denim
    • categories-img Mini Dresss
    • categories-img Jacket, Women
    • categories-img Woolend Jacket
    • categories-img Western denim
    • categories-img Mini Dresss
    • categories-img Jacket, Women
    • categories-img Woolend Jacket
    • categories-img Western denim
    • categories-img Mini Dresss
    • categories-img Jacket, Women
    • categories-img Woolend Jacket
    • categories-img Western denim
    • categories-img Mini Dresss
    • categories-img Jacket, Women
    • categories-img Woolend Jacket
    • categories-img Western denim
    • categories-img Mini Dresss

Filter By Price

$
-
$

Dietary Needs

Top Rated Product

product-img product-img

Modern Chair

$165.00
product-img product-img

Plastic Chair

$165.00
product-img product-img

Design Rooms

$165.00

Brands

  • Wooden
  • Chair
  • Modern
  • Fabric
  • Shoulder
  • Winter
  • Accessories
  • Dress

Welcome and thank you for visiting us. For any query call us on 0799 626 359 or Email [email protected]

Shopping Cart

Africa largest book store

Sub Total:

Search for any Title

Functional Foods : Biochemical and Processing Aspects, Volume 2 (Functional Foods and Nutraceuticals)

By: Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , Giuseppe Mazza (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , John Shi (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by) , Marc Le Maguer (Edited by)

Manufacture on Demand

Ksh 60,800.00

Format: Hardback or Cased Book

ISBN-10: 1566769027

ISBN-13: 9781566769020

Collection / Series: Functional Foods and Nutraceuticals

Collection Type: Publisher collection

Publisher: Taylor & Francis Inc

Imprint: CRC Press Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Feb 27th, 2002

Publication Status: Active

Product extent: 428 Pages

Weight: 767.00 grams

Product Classification / Subject(s): Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology
Biochemical engineering
Food & beverage technology

Choose your Location

Shipping & Delivery

Door Delivery

Delivery fee

Delivery in 10 to 14 days

  • Description

  • Reviews

Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets
Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets

Get Functional Foods by at the best price and quality guranteed only at Werezi Africa largest book ecommerce store. The book was published by Taylor & Francis Inc and it has pages. Enjoy Shopping Best Offers & Deals on books Online from Werezi - Receive at your doorstep - Fast Delivery - Secure mode of Payment

Customer Reviews

Based on 0 reviews

Mind, Body, & Spirit