1st Edition

Functional Foods
Biochemical and Processing Aspects, Volume 2




ISBN 9781566769020
Published February 27, 2002 by CRC Press
428 Pages 95 B/W Illustrations

USD $280.00

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Book Description

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.


Each chapter presents an in-depth review of a major functional food component, providing:

Chemical, physical properties and molecular structure - derivatives and possible isomers, distribution in biological material
Nutritional, physiological, and clinical functionality - including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological properties
Separation technology - in the laboratory and commercial production
Processing - chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in production
Shelf-life - including storage conditions and stability
Identification techniques - including HPLC, GC, MS, and NMR
Standards and regulations - FDA, EC, FAO/WHO, Health Canada
Utilization - applications, current and potential markets

Table of Contents

Tocopherols and Tocotrienols from Oil and Cereal Grains, A.-M. Lampi, A. Kamal-Eldin, and V. Piironen
Isoflavones from Soybeans and Soy Foods, S.K.C. Chang
Flavonoids from Berries and Grapes, G. Skrede and R.E. Wrolstad
Lycopene from Tomatoes, J. Shi, M. Le Maguer, and M. Bryan
Limonene from Citrus, A. Chiralt, J. Martínez-Monzó, T. Cháfer, and P. Fito
Phenolic Diterpenes from Rosemary and Sage, K. Schwarz
Organosulfur Compounds from Garlic, B. Holub, K. Arnott, J.-P. Davis, A. Nagpurkar, and J. Peschell
Phytochemicals from Echinacea, C. Hall III and J.G. Schwarz
Pectin from Fruits, Q. Wang, J. Pagán, and J. Shi
Human Health Effects of Docosahexaenoic Acid, J. Conquer and B.J. Holub
Solid-Liquid Extraction Technologies for Manufacturing Nutraceuticals, D. Gertenbach
Safety of Botanical Dietary Supplements, J.M. Betz, T. Garland, and S.W. Page

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