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Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds de C. Anandharamakrishnan

Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds

Editat de C. Anandharamakrishnan, Parthasarathi Subramanian
en Limba Engleză Paperback – 15 aug 2023
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.

  • Explains the fundamental concepts of nutrient delivery and nutraceutical processing technologies
  • Provides an understanding of pharmacokinetics, oral bioavailability and different delivery techniques
  • Features case studies to illustrate practical applications and commercialization
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Specificații

ISBN-13: 9780128243121
ISBN-10: 0128243120
Pagini: 888
Ilustrații: Approx. 150 illustrations (150 in full color)
Dimensiuni: 152 x 229 x 49 mm
Greutate: 1.4 kg
Editura: ELSEVIER SCIENCE

Public țintă

Researchers and industries involved in research and product development.
Undergraduate students and general readers for a better understanding of functional food and nutraceutical principles and processes in new food product development.

Cuprins

Section 1: Introduction and Processing technologies 1. Introduction to Functional Foods and Nutraceuticals 2. Extraction of bioactive compounds 3. Application of Membrane Technology in Functional Food and Nutraceutical Industries 4. Functional dairy food products Section 2: Delivery of nutraceuticals: Application in functional food 5. Nanoparticulate delivery system 6. Exploring garden cress (Lepidium sativum) seed and its ingredients as a functional food 7. Liposome based delivery of Nutraceuticals 8. Delivery of Nutraceuticals through 3D food printing 9. Electrospining and Electrospraying technologies for Nutraceutical delivery systems 10. Supercritical-assisted encapsulation of nutraceuticals 11. APIsFast dissolving films - Delivery of nutraceuticals 12. Colon specific delivery of nutraceuticals 13. Innovative functional foods Section 3: Functional food and Nutraceuticals for disease and disorders 14. Cardiovascular disease 15. Functional Food and Nutraceuticals for the Prevention of Gastro Intestinal Disorders 16. Obesity and Diabetes 17. Nutraceuticals and functional food in cancer prevention and treatment 18. Nutraceuticals in sports medicine 19. Nutrigenetic, Nutrigenomic, and Nutriepigenetic Approaches for Precision Nutrition Section 4: Safety, tolerability and regulatory aspects of functional foods and nutraceuticals 20. Drug Nutraceutical Interactions 21. Pharmacokinetics and Bioavailability of Nutraceuticals 22. Regulations on Functional foods and Nutraceuticals