Books in the Functional Foods and Nutraceuticals series

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.

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 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.

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.