000			05141cam a2200565Mu 4500
001			ocn898103568
005			20250930143402.0
006			m o d
007			cr |n|||||||||
008			141213s2014 xx ob 001 0 eng d
020			_a9781118504956 _q(electronic bk.)
020			_a111850495X _q(electronic bk.)
020			_a9781322949598 _q(MyiLibrary)
020			_a132294959X _q(MyiLibrary)
029	1		_aCHBIS _b010442372
029	1		_aCHVBK _b334086973
029	1		_aDEBSZ _b431863393
029	1		_aGBVCP _b863147178
035			_a(OCoLC)898103568
040			_aEBLCP _beng _epn _cEBLCP _dYDXCP _dOCLCQ _dDG1 _dIDEBK _dCDX _dCOO _dOCLCQ _dOCLCF _dDEBSZ _dDG1 _dOCLCQ _dOCLCO
049			_aMAIN
050		4	_aTX553.A3 N675 2014
082	0	4	_a641.3/08
100	1		_aBoye, Joyce I.
245	1	0	_aNutraceutical and Functional Food Processing Technology.
264		1	_aHoboken : _bWiley, _c2014.
300			_a1 online resource (902 pages).
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	0		_aIFST Advances in Food Science
588	0		_aPrint version record.
505	0		_aCover; 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.
505	8		_aChapter 2: Functional and Sustainable Food-Biophysical Implications of a'Healthy' Food System2.1 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.
505	8		_aChapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products4.1 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.
505	8		_a5.1 Current Developments and Emerging Trends in Food Emulsion Products5.2 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.
505	8		_a6.4 Regulatory Considerations with Respect to Ingredients and Claims6.5 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.
500			_aChapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products.
520			_aFor several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-add.
504			_aIncludes bibliographical references and index.
650		0	_aFood additives.
650		0	_aFunctional foods. _961981
650		0	_aNutrition. _960607
650		0	_aFood industry and trade.
856	4	0	_uhttp://www.ezplib.ukm.edu.my/login?url=https://doi.org/10.1002/9781118504956
907			_a.b16816225 _b2020-12-13 _c2020-07-17
942			_n0
998			_a1 _b2020-07-17 _cm _da _feng _gxx _y0 _z.b16816225
999			_c649031 _d649031