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Status:
Available4.3
27 reviews
ISBN 10: 1482240653
ISBN 13: 9781482240658
Author: John Shi
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
Extraction of Health-Promoting Components by Supercritical-CO₂ Fluid Process
Solubility of Food Components in the Supercritical-CO₂ Fluid Process
Mathematical Modeling of Supercritical Fluid Extraction
Biochemical Reactions in Supercritical Fluids
Mass Transfer Coefficient of Plant Oil in Supercritical-CO₂ Fluid Extraction
Pressurized Low-Polarity Water Extraction of Biologically Active Compounds from Plant Products
Purification of Orange Peel Oil and Oil Phase as Functional Foods by Vacuum Distillation
Membrane Technology for Production of Nutraceuticals
Extraction of Functional Food Ingredients and Nutraceuticals from Dairy
Microencapsulation of Food Ingredients for Functional Foods
Nano-Microencapsulation Technology and Applications in Fortified and Functional Foods
Microencapsulation and Delivery of Omega-3 Fatty Acids
Packaging Functional Foods: From Basic Requirements to Nano Perspectives
High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview
Spray-Drying of Nano- and Microcapsules of Nutraceuticals
Bioprocessing Technology for Production of Nutraceutical Compounds
Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production
Dehydration Technologies for Functional Foods and Nutraceuticals
Biological Antioxidation Mechanisms: Quenching of Peroxynitrite
Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing
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Tags: John Shi, Food, Ingredients
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