Nutraceutical and Functional Food Components

Effects of Innovative Processing Techniques

2nd Edition

Charis Galanakis
Elsevier S&T
632 pages
ISBN: 9780323850520
November 2021

This book highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each.