Nutraceutical and Functional Food Components (ePub)

Name: Nutraceutical and Functional Food Components
Brand: Elsevier Science & Techn.
SKU: 82436387
Price: 143.00 EUR
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Effects of Innovative Processing Techniques (Sprache: Englisch)

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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and...

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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted.

This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

Provides a holistic view of the interactions between novel processing techniques and food components
Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products
Covers food applications, shelf-life, and sensory characteristics

Autoren-Porträt

Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food by-products, as well as their implementation as additives in food and other products. He is the research & innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of Food Waste Recovery Group (SIG5) of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, whereas he has published dozens research articles, reviews, monographs and conference proceedings. He has edited 4 books entitled "Food Waste Recovery" (Academic Press, 2015), "Innovation Strategies in the Food Industry" (Academic Press, 2016), “Nutraceutical and Functional Food Components (Academic Press, 2017) and “Olive Mill Waste (Academic Press, 2017).

Follow Dr. Galanakis via Twitter, LinkedIn, ResearchGate or Blog. Join his open discussion forums at the Food Waste Recovery & Innovation 2020 LinkedIn group or the Food Waste Recovery FB Page.

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Bibliographische Angaben

2016, 382 Seiten, Englisch
Herausgegeben: Charis M. Galanakis
Verlag: Elsevier Science & Techn.
ISBN-10: 0128096500
ISBN-13: 9780128096505
Erscheinungsdatum: 16.12.2016

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Dateiformat: ePub
Größe: 11 MB
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Englisch

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