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Handbook of Research on Food Science and Technology

Volume 3: Functional Foods and Nutraceuticals

Monica Lizeth Chavez-Gonzalez editor Jose Juan Buenrostro-Figueroa editor Cristóbal N Aguilar editor

Format:Paperback

Publisher:Apple Academic Press Inc.

Published:31st Mar '21

Currently unavailable, and unfortunately no date known when it will be back

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Handbook of Research on Food Science and Technology cover

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.

ISBN: 9781774635308

Dimensions: unknown

Weight: 453g

276 pages