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Nutraceutical and Functional Food Processing Technology.
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, ph...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2014.
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| Colección: | IFST advances in food science.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | 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. |
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| Notas: | Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products. |
| Descripción Física: | 1 online resource (902 pages) |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781118504956 111850495X 9781118504949 1118504941 9781322949598 132294959X |