Joyce I. Boye 
Nutraceutical and Functional Food Processing Technology [PDF ebook] 

For several years, the food industry has been interested in
identifying components in foods which have health benefits to be
used in the development of functional food and nutraceutical
products. Examples of these ingredients include fibre,
phytosterols, peptides, proteins, isoflavones, saponins, phytic
acid, probiotics, prebiotics and functional enzymes. Although much
progress has been made in the identification, extraction and
characterisation of these ingredients, there remains a need for
ready and near-market platform technologies for processing these
ingredients into marketable value-added functional food and
nutraceutical products. This book looks at how these ingredients
can be effectively incorporated into food systems for market, and
provides practical guidelines on how challenges in specific food
sectors (such as health claims and marketing) can be addressed
during processing.

Nutraceutical and Functional Food Processing Technology
is a comprehensive overview of current and emerging trends in the
formulation and manufacture of nutraceutical and functional food
products. It highlights the distinctions between foods falling into
the nutraceutical and functional food categories. Topics include
sustainable and environmentally-friendly approaches to the
production of health foods, guidelines and regulations, and methods
for assessing safety and quality of nutraceutical and functional
food products. Specific applications of nutraceuticals in emulsion
and salad dressing food products, beverages and soft drinks, baked
goods, cereals and extruded products, fermented food products are
covered, as are novel food proteins and peptides, and methods for
encapsulated nutraceutical ingredients and packaging. The impact of
processing on the bioactivity of nutraceutical ingredients,
allergen management and the processing of allergen-free foods,
health claims and nutraceutical food product commercialization are
also discussed.

Nutraceutical and Functional Food Processing Technology
is a comprehensive source of practical approaches that can be used
to innovate in the nutraceutical and health food sectors. Fully
up-to-date and relevant across various food sectors, the book will
benefit both academia and industry personnel working in the health
food and food processing sectors.

O autorze

Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, Mc Gill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).