Bücher der Reihe Functional Foods and Nutraceuticals

This book provide information related to Korean functional food. It first describes the history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries.

Explores fresh sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. This book presents various developments in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing of functional foods.

This book introduces the "green" separation processes and stabilization technologies that been developed to address consumer¿s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to protect and stabilize the bioactivity of health-promoting components.

Citrus fruits have long been popular around the world and are a good source of Vitamin C. Citrus also contains many other functional bioactive phytochemicals including triterpenic acids, flavonoids, cerebrosides, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health.

Asian berries such as bayberries, mulberries, haskap berries, sea buckthorn, mangosteen and pulasan, and their by-products, offer a wealth of bioactive compounds believed to sustain and improve health. This book will provide information on the Asian berries and products as ethnic functional foods along with basic role of health-promoting benefits.

This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology and health benefits.

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches, among others, are a rich source of anthocyanin. Consumption of these fruits will prolong the longevity of consumers; this is ascribed to the curative effects of anthocyanins present in those fruits. Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits discusses novel techniques adopted for the extraction of anthocyanins from various subtropical fruits.In this book, experts in the field examine solutions for efficiently extracting anthocyanins from subtropical fruits with higher yield. Protocols for the commercial production of anthocyanins from various subtropical fruits with their applications are also discussed in detail.Additional features:¿ Addresses chemical properties, classification, and stability of anthocyanins during processing and storage¿ Discusses the benefits of using both thermal and non-thermal processing methods for extraction of anthocyanins from various subtropical fruits¿ Explains the applications of synthetic and natural anthocyanins in foods and their regulatory aspectsProviding comprehensive information on extraction techniques as well as the chemical and health properties of anthocyanins from various subtropical fruits, this book is a valuable resource for academic students, research scholars, and food scientists.9781032127958_