Functional Foods: Biochemical and Processing Aspects, Volume II

John Shi, Giuseppe Mazza, Marc Le Maguer1566769027, 9781566769020

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods. The book provides recent information on important functional food components, including up-to-date evaluations of bioactive compounds. Presenting information on the distribution of functional food components in different sources and their engineering properties, this book provides the essential information for the food industry to develop successful new products.Each chapter presents an in-depth review of a major functional food component, providing:Chemical, physical properties and molecular structure – derivatives and possible isomers, distribution in biological materialNutritional, physiological, and clinical functionality – including safety, bioactivity, bioavailability, efficacy in human diet and health, pharmacological propertiesSeparation technology – in the laboratory and commercial productionProcessing – chemical, physical, and engineering properties during processing, process system, processing equipment, quality control in productionShelf-life – including storage conditions and stabilityIdentification techniques – including HPLC, GC, MS, and NMRStandards and regulations – FDA, EC, FAO/WHO, Health CanadaUtilization – applications, current and potential markets

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Table of contents :
Foreword……Page 9
Series Preface……Page 11
Preface……Page 13
Acknowledgments……Page 15
Contributors……Page 17
Contents……Page 21
1 Tocopherols and Tocotrienols from Oil and Cereal Grains……Page 23
2 Isoflavones from Soybeans and Soy Foods……Page 61
3 Flavonoids from Berries and Grapes……Page 93
4 Lycopene from Tomatoes……Page 157
5 Limonene from Citrus……Page 191
6 Phenolic Diterpenes from Rosemary and Sage……Page 211
7 Organosulfur Compounds from Garlic……Page 235
8 Phytochemicals from Echinacea……Page 261
9 Pectin from Fruits……Page 285
10 Human Health Effects of Docosahexaenoic Acid……Page 333
11 Solid-Liquid ExtractionTechnologies for Manufacturing Nutraceuticals……Page 353
12 Safety of Botanical Dietary Supplements……Page 389
Index……Page 417