ISBN: 9788189729080    Publisher: Genetech Year of publishing: 2011     Format:  Hardcover Language: English

The area of functional foods and nutraceuticals is growing worldwide and has emerged as a major trend in the food and nutrition industry. Modern food processing technologies offer a level of specificity, predictability, and productivity that otherwise would not exist in the manufacture of food products. These technologies provide for new food process designs that are cost effective, energy efficient, product specific, and environmentally benign. This book focuses on the role of bioactive compounds in food processing. It investigates varietal differences in levels of bioactive compounds in numerous crops, and the effects of processing technologies on retention of bioactive compounds in foods. It also examines the response to many different processing operations in regard to effects on health and nutrition. Contents Chapter 1: Bioactive Natural Compounds; Chapter 2: Bioactive Natural Products; Chapter 3: Bioactive Substances of Plant Origin; Chapter 4: Bioactive Metabolites; Chapter 5: Food Biotechnology; Chapter 6: Food Processing through Biotechnology; Chapter 7: Foods Derived through Modern Biotechnology; Chapter 8: Environmental and Food Analysis; Chapter 9: Food Processing and Food Consumption; Chapter 10: Technological Advancements in Food Products; Chapter 11: Nutritional Quality; Chapter 12: Nutritional Quality and Modern Biotechnology; Chapter 13: Nutritionally Improved Food Feeds; Chapter 14: Nutritional Assessment Process for Biotechnology; Chapter 15: Application of Modern Biotechnology; Chapter 16: Technological Trends and Needs.
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