|
|
|
|
| LEADER |
05704nam a2200709 4500 |
| 001 |
ocn898103568 |
| 003 |
OCoLC |
| 005 |
20170124071542.7 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
141213s2014 xx ob 001 0 eng d |
| 040 |
|
|
|a EBLCP
|b eng
|e pn
|c EBLCP
|d YDXCP
|d OCLCQ
|d DG1
|d IDEBK
|d CDX
|d COO
|d OCLCQ
|d OCLCF
|d DEBSZ
|d DG1
|d OCLCQ
|d OCLCO
|d GrThAP
|
| 020 |
|
|
|a 9781118504956
|q (electronic bk.)
|
| 020 |
|
|
|a 111850495X
|q (electronic bk.)
|
| 020 |
|
|
|a 9781118504949
|
| 020 |
|
|
|a 1118504941
|
| 020 |
|
|
|a 9781322949598
|q (MyiLibrary)
|
| 020 |
|
|
|a 132294959X
|q (MyiLibrary)
|
| 020 |
|
|
|z 9781118504970
|
| 020 |
|
|
|z 1118504976
|
| 029 |
1 |
|
|a CHBIS
|b 010442372
|
| 029 |
1 |
|
|a CHVBK
|b 334086973
|
| 029 |
1 |
|
|a DEBSZ
|b 431863393
|
| 029 |
1 |
|
|a GBVCP
|b 863147178
|
| 035 |
|
|
|a (OCoLC)898103568
|
| 050 |
|
4 |
|a TX553.A3 N675 2014
|
| 082 |
0 |
4 |
|a 641.3/08
|
| 049 |
|
|
|a MAIN
|
| 100 |
1 |
|
|a Boye, Joyce I.
|
| 245 |
1 |
0 |
|a Nutraceutical and Functional Food Processing Technology.
|
| 264 |
|
1 |
|a Hoboken :
|b Wiley,
|c 2014.
|
| 300 |
|
|
|a 1 online resource (902 pages).
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a IFST Advances in Food Science
|
| 588 |
0 |
|
|a Print version record.
|
| 505 |
0 |
|
|a Cover; Title Page; Copyright; About the IFST Advances in Food Science Book Series; Forthcoming titles in the IFST series; List of Contributors; Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products; 1.1 Introduction; 1.2 Overview, Classification, and Benefits of Nutraceuticals and Functional Foods; 1.3 Production of Nutraceuticals and Functional Foods; 1.4 Current Formulation Trends and the Modern Marketplace; 1.5 Conclusion; References.
|
| 505 |
8 |
|
|a Chapter 2: Functional and Sustainable Food-Biophysical Implications of a "Healthy" Food System2.1 Introduction; 2.2 Background; 2.3 Functional Food Footprint-The Case of Tomatoes; 2.4 Summary; References; Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products; 3.1 Introduction; 3.2 Processing Technologies for Functional Food Bioactive Components and Nutraceutical Products; 3.3 Delivery of Nutraceuticals in Food and Its Limitations; 3.4 Conclusion; References.
|
| 505 |
8 |
|
|a Chapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products4.1 Introduction; 4.2 Contents of Single Components in Formulated Products; 4.3 Contents of Active Constituents of Ranges of Nutraceuticals of Complex Composition; 4.4 Bioavailability; 4.5 Other Indicators of Quality; 4.6 Possible Contaminants in Nutraceuticals; 4.7 Safety; 4.8 Adverse Effects; 4.9 Drug Interactions; 4.10 Conclusions; References; Chapter 5: Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions.
|
| 505 |
8 |
|
|a 5.1 Current Developments and Emerging Trends in Food Emulsion Products5.2 Emerging and Novel Ingredients in Food Emulsion Products; 5.3 Factors Influencing Physical Characteristics of Salad Dressings and Other Food Emulsions; 5.4 Novel Food Regulations of Salad Dressing and Mayonnaise Products; 5.5 Processing of Salad Dressings and Other Food Emulsion Products; References; Chapter 6: Processing of Beverages for the Health Food Market Consumer; 6.1 Introduction; 6.2 Consumer Trends in Beverage Consumption and Functional Beverages; 6.3 Taste Is the Prime Factor in Choosing Food and Beverages.
|
| 505 |
8 |
|
|a 6.4 Regulatory Considerations with Respect to Ingredients and Claims6.5 Desired Functional Benefits and Bioactive Ingredients; 6.6 Health Issues Addressable through Functional Beverages; 6.7 Beverage Processing Technology; 6.8 Packaging; 6.9 Other Marketing Considerations; 6.10 Conclusion; References; Chapter 7: Incorporation of Nutraceutical Ingredients in Baked Goods; 7.1 Introduction; 7.2 Bakery Products; 7.3 Nutraceuticals and Nutraceutical- Incorporated Baked Goods; 7.4 Conclusion; References.
|
| 500 |
|
|
|a Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products.
|
| 520 |
|
|
|a For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 650 |
|
0 |
|a Food additives.
|
| 650 |
|
0 |
|a Functional foods.
|
| 650 |
|
0 |
|a Nutrition.
|
| 650 |
|
0 |
|a Food industry and trade.
|
| 650 |
|
4 |
|a Food additives.
|
| 650 |
|
4 |
|a Food industry and trade.
|
| 650 |
|
4 |
|a Functional foods.
|
| 650 |
|
4 |
|a Nutrition.
|
| 650 |
|
7 |
|a Food additives.
|2 fast
|0 (OCoLC)fst00930654
|
| 650 |
|
7 |
|a Food industry and trade.
|2 fast
|0 (OCoLC)fst00930843
|
| 650 |
|
7 |
|a Functional foods.
|2 fast
|0 (OCoLC)fst00936070
|
| 650 |
|
7 |
|a Nutrition.
|2 fast
|0 (OCoLC)fst01042187
|
| 655 |
|
4 |
|a Electronic books.
|
| 776 |
0 |
8 |
|i Print version:
|a Boye, Joyce I.
|t Nutraceutical and Functional Food Processing Technology.
|d Hoboken : Wiley, ©2014
|z 9781118504949
|
| 830 |
|
0 |
|a IFST advances in food science.
|
| 856 |
4 |
0 |
|u https://doi.org/10.1002/9781118504956
|z Full Text via HEAL-Link
|
| 994 |
|
|
|a 92
|b DG1
|
