Handbook of Research on Food Science and Technology - Volume 3: Functional Foods and Nutraceuticals (Paperback)

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

General

Imprint:	Apple Academic Press Inc.
Country of origin:	Canada
Release date:	March 2021
First published:	2018
Editors:	Monica Lizeth Chavez-Gonzalez • Jose Juan Buenrostro-Figueroa • Cristobal N Aguilar
Dimensions:	229 x 152mm (L x W)
Format:	Paperback
Pages:	276
ISBN-13:	978-1-77463-530-8
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-77463-530-5
Barcode:	9781774635308

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