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Index
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
Chapter 2: Functional and Sustainable Food—Biophysical Implications of a “Healthy” Food System
2.1 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
Chapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products
4.1 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
5.1 Current Developments and Emerging Trends in Food Emulsion Products
5.2 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
6.4 Regulatory Considerations with Respect to Ingredients and Claims
6.5 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
Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products
8.1 Introduction
8.2 Cereals and Their Food Applications
8.3 Novel Technologies in the Processing of Cereal-Based Products
8.4 Future Prospects
References
Chapter 9: Novel Approaches to Enhance the Functionality of Fermented Foods
9.1 Introduction
9.2 Starter Culture for Fermented Food Production
9.3 Functionality of Fermented Foods
9.4 Novel Approaches to Enhancing the Functionality of Fermented Foods
9.5 Conclusion
References
Chapter 10: Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods
10.1 Introduction
10.2 Thermal Processing
10.3 Non-Thermal Processing
10.4 Conclusion
References
Chapter 11: Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector
11.1 Introduction: Health Food Sector
11.2 Microencapsulation Technologies Applicable to Bioactive Functional Ingredients and Foods
11.3 Future Trends and Marketing Perspectives
References
Chapter 12: Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets
12.1 Introduction
12.2 Nutraceuticals and Functional Foods
12.3 Health claims
12.4 Conclusion
References
Index
Food Science and Technology Books
End User License Agreement
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