Index page for: Functional Food Ingredients and Nutraceuticals: Processing Technologies

Table of Contents PART ISupercritical Fluid Extraction TechnologySupercritical Fluid Technology for Extraction of Bioactive Components, J. Shi, L. S. Kassama, and Y. KakudaSolubility of Food Components and Product Recovery in the Supercritical Fluid Separation Process, J. Shi and X. ZhouModeling of Supercritical Fluid Extraction of Bioactives from Plant Materials, H. Sovov?Biochemical Reactions in Supercritical Fluids, Z. ? Knez, C. G. Laudani, M. Habulin, M. ? Primozic?PART IIPressurized Low Polarity Water Extraction, Membrane Separation, Distillation and Dehydration TechnologiesPressurized Low Polarity Water Extraction of Biologically Active Compounds from Plant Products, J. E. Cacace and G. MazzaPurification of Orange Peel Oil and Oil Phase by Vacuum Distillation, M?rcia de F?tima M. BettiniDehydration Technologies to Retain Bioactive Components, V. Orsat and G. S. Vijaya RaghavanMembrane Separation Technology in Processing Bioactive Components, A. KumarPART IIIBioprocessing TechnologyBioprocessing Technology for Production of Nutraceutical Compounds, T. H. Walker, C. M. Drapcho, and F. ChenMicrobial Modeling as Basis for Bioreactor Design for Nutraceutical Production, C. M. DrapchoPART IVPreservation and Packaging TechnologiesFood Pasteurization and Sterilization with High Pressure, A. Bertucco and S. SpilimbergoMicroencapsulation and Delivery of Omega-3 Fatty Acids, L. Sanguansri and M. A. AugustinPackaging Technologies of Functional Foods, L. Desch?nesPART VAntioxidant Properties and MaterialBiological Antioxidation Mechanisms: Quenching of Peroxynitrite, A. Kulkarni and H. EtohStability of Lycopene During Food Processing, J. Shi, Y. Kakuda, Y. Jiang, and G. MittalFruits with High Antioxidant Activity as Functional Foods, S. Y. WangIndex