Functional Food Product Development

Jim Smith 지음

Wiley-Blackwell 2011년 03월 08일 출간

작품소개

책소개

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource forpractitioners in functional food companies and food technology centres and isalso of interest to researchers and students of food science.Key features:A comprehensive review of the latest opportunities in this commercially important sector of the food industryIncludes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sourcesSpecific e

목차

Preface.Contributors.PART I NEW TECHNOLOGIES FOR FUNCTIONAL FOOD MANUFACTURE.1 Microencapsulation in functional food product development (Luz Sanguansri and Mary Ann Augustin).1.1 Introduction.1.2 Microencapsulation.1.3 Microencapsulated food ingredients.1.4 Development of microencapsulated ingredients.1.5 Delivery of microencapsulated ingredient into functional foods.1.6 Conclusion.Acknowledgements.References.2 Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure (M.F. Mazzobre, B.E. Elizalde, C. dos Santos, P.A. Ponce Cevallos and M.P. Buera).2.1 Introduction.2.2 Brief history.2.3 Structure and properties of cyclodextrins.2.4 Formation and characterisation of the inclusion complexes.2.5 Water adsorption isotherms.2.6 Water and the stability and release of encapsulated nutraceuticals.2.7 Applications and future prospects.Acknowledgements.References.3 Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods (Keerthi Srinivas and Jerry W. King).3.1 Introduction.3.2 Sub- and supercritical fluid solvents.3.3 Sub- and supercritical fluid extraction.3.4 Tandem processing using sub- and supercritical fluids.3.5 Integrated critical fluid processing technology.3.6 Production-scale critical fluid-based nutraceutical plants and commercial products.References.4 Emulsion delivery systems for functional foods (P. Fustier, A.R. Taherian and H.S. Ramaswamy).4.1 Introduction.4.2 Food emulsions.4.3 Delivery systems for bioactive materials.4.4 Encapsulation of polyunsaturated fatty acids &~ an example application.4.5 Conclusions.References.PART II FUNCTIONAL INGREDIENTS.5 Functional and nutraceutical lipids (Fereidoon Shahidi).5.1 Omega-3 fatty acids and products.5.2 Monoun

출판사 서평

“It will also be of interest to researchers and food science students.”& (South African Food Science And Technology, 1 May 2012)

작가정보

저자(글) Jim Smith

저자 :

저자 :

저자 :

저자 :

저자 :
저자 :
저자 :
Dr Jim Smith is Executive Director of Prince Edward Island Food Technology Centre, Charlottetown, Canada. He is the co-author of Blackwell's Food Additives Data Book and editor of Technology of Reduced Additive Foods.