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Produktbild: Functional Food Product Development

Functional Food Product Development

Aus der Reihe Food Science and Technology

328,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

06.07.2010

Herausgeber

Jim Smith + weitere

Verlag

John Wiley & Sons Inc

Seitenzahl

528

Maße (L/B/H)

25/18,1/3 cm

Gewicht

1177 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-4051-7876-1

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

06.07.2010

Herausgeber

Verlag

John Wiley & Sons Inc

Seitenzahl

528

Maße (L/B/H)

25/18,1/3 cm

Gewicht

1177 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-4051-7876-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

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  • Produktbild: Functional Food Product Development
  • Preface.
     
    Contributors.
     
    PART I NEW TECHNOLOGIES FOR FUNCTIONAL FOOD MANUFACTURE.
     
    1 Microencapsulation in functional food product development (Luz Sanguansri and Mary Ann Augustin).
     
    1.1 Introduction.
     
    1.2 Microencapsulation.
     
    1.3 Microencapsulated food ingredients.
     
    1.4 Development of microencapsulated ingredients.
     
    1.5 Delivery of microencapsulated ingredient into functional foods.
     
    1.6 Conclusion.
     
    Acknowledgements.
     
    References.
     
    2 Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure (M.F. Mazzobre, B.E. Elizalde, C. dos Santos, P.A. Ponce Cevallos and M.P. Buera).
     
    2.1 Introduction.
     
    2.2 Brief history.
     
    2.3 Structure and properties of cyclodextrins.
     
    2.4 Formation and characterisation of the inclusion complexes.
     
    2.5 Water adsorption isotherms.
     
    2.6 Water and the stability and release of encapsulated nutraceuticals.
     
    2.7 Applications and future prospects.
     
    Acknowledgements.
     
    References.
     
    3 Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods (Keerthi Srinivas and Jerry W. King).
     
    3.1 Introduction.
     
    3.2 Sub- and supercritical fluid solvents.
     
    3.3 Sub- and supercritical fluid extraction.
     
    3.4 Tandem processing using sub- and supercritical fluids.
     
    3.5 Integrated critical fluid processing technology.
     
    3.6 Production-scale critical fluid-based nutraceutical plants and commercial products.
     
    References.
     
    4 Emulsion delivery systems for functional foods (P. Fustier, A.R. Taherian and H.S. Ramaswamy).
     
    4.1 Introduction.
     
    4.2 Food emulsions.
     
    4.3 Delivery systems for bioactive materials.
     
    4.4 Encapsulation of polyunsaturated fatty acids - an example application.
     
    4.5 Conclusions.
     
    References.
     
    PART II FUNCTIONAL INGREDIENTS.
     
    5 Functional and nutraceutical lipids (Fereidoon Shahidi).
     
    5.1 Omega-3 fatty acids and products.
     
    5.2 Monounsaturated fatty acids.
     
    5.3 Medium-chain fatty acids and medium-chain triacylglycerols.
     
    5.4 Conjugated linoleic acids and gamma-linolenic acid.
     
    5.5 Diacylglycerol oils.
     
    5.6 Structured lipids.
     
    5.7 Conclusions.
     
    References.
     
    6 The use of functional plant ingredients for the development of efficacious functional foods (Christopher P.F. Marinangeli and Peter J.H. Jones).
     
    6.1 Introduction.
     
    6.2 Soy extracts.
     
    6.3 Plant sterols and stanols.
     
    6.4 Fiber and its various components: ß-Glucan and inulin.
     
    6.5 Conclusions.
     
    References.
     
    7 Dairy ingredients in new functional food product development (S.L. Amaya-Llano and Lech Ozimek).
     
    7.1 Historical aspects.
     
    7.2 Functional dairy product development.
     
    7.3 Health and dairy functional ingredients.
     
    7.4 Galacto-oligosaccharides, lactulose, lactitol and lactosucrose.
     
    7.5 Growth factors.
     
    7.6 Specific lipids.
     
    7.7 The n-3 and n-6 polyunsaturated fatty acids.
     
    7.8 Uses in food systems.
     
    7.9 Regulations.
     
    7.10 Future considerations.
     
    References.
     
    8 Probiotics and prebiotics (Anna Sip and Wlodzimierz Grajek).
     
    8.1 Introduction.
     
    8.2 Probiotic strains.
     
    8.3 Functional properties of probiotics.
     
    8.4 Medical applications.
     
    8.5 Gastrointestinal infections of different etiology.
     
    8.6 Colitis.
     
    8.7 Funct