Functional food ingredients & nutraceuticals : processing technologies (functional foods & nutraceuticals series/9)

Recently, the relationship between food components and health benefits has gained importance, especially the role of functional foods. These components, which contain natural bioactive components, are believed to aid in increasing our health. This book covers a broad spectrum of functional foods, including biological material, applications of engineering techniques in functional food processing, and the bioavailability of bioactive components from a product quality point of view. It includes the latest dehydration technologies for retaining bioactivity in herbal medicine, with discussion of the use of microencapsulation and bioprocessing technologies, and information on extraction of bioactive components from raw material.

Matrix and Cell Structure Modification of Raw Material for Extraction of Bioactive Components. New Dehydration Technology to Retain Bioactivity in Medicine Herbal Material. Development of Chemical-Free Separation Technologies, Status and Future Development. "Green" Processing and Sub-Critical Water Processing, Development and Future Direction. Supercritical CO2 Fluid Technology. Membrane Separation Technology in Concentration of Bioactive Components. Industrial Chromatographic Column Separation of Bioactive Components. Fractionation of Essential Oil By Molecular Distillation. Enzymatic Modification on Ester Concerting and Isomerization. Plant Extraction With Super-Heated Water. Improvement of Bioavailability of Bioactive Carotenoid Components By Food Processing. Stability of Bioactivity of Lycopene Extract During Processing and Storage. Bioprocessing Technology for Production of Nutraceutical Compounds. Microencapsulation Technology and Delivery of w-3 Fatty Acids.