Nutraceutical and Functional Food Processing Technology.

• Κύριος συγγραφέας: Boye, Joyce I.
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Hoboken : Wiley, 2014.
• Σειρά: IFST advances in food science.
• Θέματα: Food additives.; Functional foods.; Nutrition.; Food industry and trade.; Electronic books.
• Περιγραφή τεκμηρίου: Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products.
• Φυσική περιγραφή: 1 online resource (902 pages).
• Βιβλιογραφία: Includes bibliographical references and index.
• ISBN: 9781118504956; 111850495X; 9781118504949; 1118504941; 9781322949598; 132294959X
• DOI: 10.1002/9781118504956

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.