اجزای نوتراستیک و غذاهای عملکردی: تأثیر تکنیک‌های نوآورانه پردازش

__Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques__ presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). * Provides a holistic view of the interactions between novel processing techniques and food components * Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products * Covers food applications, shelf-life, and sensory characteristics Front Cover -- Nutraceutical and Functional Food Components -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Introduction -- 1.1 State-of-the-Art in Nutrition -- 1.2 Functional Foods and Nutraceuticals -- 1.3 Bioavailability, Bioaccessibility, and Bioactivity of Food Components -- 1.3.1 Bioavailability -- 1.3.2 Bioaccessibility -- 1.3.3 Bioactivity -- 1.3.4 Bioactive Compounds -- 1.3.5 Factors Affecting the Bioaccessibility and Bioavailability of Bioactive Compounds -- 1.4 The Trend of Emerging Technologies in Food Processing -- 1.5 Conclusion -- References -- 2 Proteins, Peptides, and Amino Acids -- 2.1 Introduction -- 2.2 Functional and Nutritional Properties of Proteins, Peptides, and AA -- 2.2.1 Functional Properties -- 2.2.1.1 Foam formation and foam stabilization -- 2.2.1.2 Gel formation -- 2.2.1.3 Emulsifying effect -- 2.2.1.4 Solubility -- 2.2.1.5 Viscosity -- 2.2.2 Nutritional Properties -- 2.2.2.1 Protein quality -- 2.2.2.2 Digestibility -- 2.2.2.3 Evaluation of protein nutritive value -- 2.3 Bioavailability and Bioaccessability of Protein, Peptides, and AA -- 2.4 Effects of Emerging Technologies on Proteins, Peptides, and AA -- 2.4.1 Ohmic Heating -- 2.4.2 High-Pressure Processing -- 2.4.3 Ultrasound -- 2.4.4 High-Intensity PEFs -- 2.4.5 Irradiation (Ionizing Radiation) -- 2.5 Innovative Technologies for the Extraction of Proteins from Different Food Sources -- 2.6 Induced Sensory Characteristics of Food Proteins -- 2.7 Conclusion -- References -- 3 Carbohydrates -- 3.1 Dietary Carbohydrates -- 3.2 Characteristics of Carbohydrates -- 3.3 Occurrence and Use of Carbohydrates -- 3.3.1 Carbohydrates and the Prebiotic Effect -- 3.3.2 GOS, MOS, and [beta]-glucan Hydrolysis Products -- 3.3.3 Arabinoxylanoligosaccharides and XOS -- 3.3.4 Pectin-Derived Oligosaccharides -- 3.3.5 Alginate-Derived Oligosaccharides Content: Chapter 1. Introduction Chapter 2. Proteins, Peptides, and Amino Acids Chapter 3. Carbohydrates Chapter 4. Lipids Chapter 5. Minerals Chapter 6. Vitamins Chapter 7. Polyphenols Chapter 8. Carotenoids Chapter 9. Food Aroma Compounds Chapter 10. Interaction of Compounds