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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact;

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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the;

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Nutraceutical and Functional Food Processing Technology

development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones;

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Flavor Development for Functional Foods and Nutraceuticals

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the;

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Food biopolymers

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant;

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New Polymers for Encapsulation of Nutraceutical Compounds

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with;

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Marine Products for Healthcare

together widely scattered literature, Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean discusses the;

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Functional Foods

sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the;

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Flavors for Nutraceutical and Functional Foods

palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods;

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Nutraceutical and Functional Food Regulations in the United States and around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory;

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Natural Colorants for Food and Nutraceutical Uses

regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It;

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Developing New Functional Food and Nutraceutical Products

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to;

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Pulse Foods

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies;

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Functional Ingredients from Algae for Foods and Nutraceuticals

exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and;

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Microbial Functional Foods and Nutraceuticals

Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology;

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Secondary Metabolite and Functional Food Components

Secondary Metabolite and Functional Food Components: Their Roles in Health and Disease consists of original chapters, provides updates to;

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries

of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based;

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Application of Nano/Microencapsulated Ingredients in Food Products

, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum;

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Probiotics Prebiotics & Synbiotics

novel focus on synbiotics, carefully designed prebiotics probiotics combinations to help design functional food and nutraceutical products

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Phytochemicals in Citrus

. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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Nutraceutical and Specialty Lipids and Their Co-Products

-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the;

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Nutraceutical and Specialty Lipids and Their Co-Products

-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the;

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Nanoemulsions

their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation;

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Measurement of Antioxidant Activity and Capacity

methods, and helps in the selection of the most appropriate method Written for researchers and professionals in the nutraceutical and functional;

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Nanoencapsulation of Food Bioactive Ingredients

ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food;

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