Books in the Functional Foods and Nutraceuticals series

Anthocyanins, water soluble pigments that exhibit such colors like purple, red, blue depending upon the pH value, are antioxidants known for alleviating several lifestyle diseases. This book describes anthocyanins sourced from various tropical fruits, addressing their chemical properties, classification and stability during processing and storage.

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.

This book describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products.

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.

Lycium barbarum, (or Goji berries) widely grown in arid and semi-arid regions of Northwestern China, Southeastern Europe and the Mediterranean, possess antioxidant and free radical scavenging characteristics. This book focus on their chemical properties, health benefits, processing technologies, and functional food applications.

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.

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.

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.

Examines the health benefits of fermented foods, as well as the processes and production techniques involved in their manufacture. This book includes chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese.