Shi Functional Food Ingredients and Nutraceuticals

Processing Technologies, Second Edition
2. Auflage 2015
ISBN: 978-1-4822-4065-8
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 679 Seiten

This book introduces the "green" separation processes and stabilization technologies that been developed to address consumer’s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to protect and stabilize the bioactivity of health-promoting components.

Autoren/Hrsg.

Shi, John

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

"Green" Separation/Extraction/Concentration Process and Technology
Supercritical Fluid Technology for Extraction of Bioactive Components
Solubility of Food Components and Product Recovery in the Supercritical Fluid Separation Process
Modeling of Supercritical Fluid Extraction of Bioactives from Plant Material (Helena Sovova, The Czech Public, Prague)
Biochemical Reactions in Supercritical Fluids
Pressurized Low Polarity Water Extraction of Biologically Active Compounds from Plant Products
Purification of Orange Peel Oil and Oil Phase by Vacuum Distillation
Membrane Separation Technology of functional food ingredients
Micronization technology of raw material for separation process
Nano(micro)encapsulation, Preservation and Packaging Technologies
Co-encapsulation of fish oil, phytosterol and limonene using dairy protein
Nano(micro)encapsulation technology of probiotics
Encapsulation of bioactives using electrostatic spinning and spraying processes
Nano-Packaging Technology of Functional Foods
Protein as matrices for food bioactives and nutraceuticals
Food Pasteurization and Sterilization with High Pressure
Bioprocessing Technology

Enzymatic processing to produce bioactive prebiotics
Bioprocessing Technology for Production of Nutraceutical Compounds
Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production
Stability and bioactivity of Antioxidation during food processing
Dehydration Technologies for functional foods and nutraceuticals
Spray-drying of nano(micro)capsule of nutraceuticals
Biological Antioxidation Mechanisms: Quenching of Peroxynitrite
Stability of Lycopene during Food Processing