01950nam a2200217Ia 4500 TDMU_30893 210410s9999 xx 000 0 und d 428 B435 Boye, Joyce Irene Nutraceutical and functional food processing technology edited by Joyce Irene Boye Canada Wiley Blackwell 2015 382p Includes bibliographical references at the end of each chapters and index.; 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 Food additives.; Functional foods.; Nutrition.; Food industry and trade.; Phụ gia thực phẩm; Thực phẩm chức năng; Dinh dưỡng; Công nghiệp thực phẩm Boye, Joyce Irene http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=30893 Trung tâm Học liệu Trường Đại học Thủ Dầu Một