Yada R. Y.Chen HongdaSabliov Cristina - Nanotechnology and Functional Foods

1. Chapter 02
2. Chapter 03
3. Chapter 04
4. Chapter 05
5. Chapter 06
6. Chapter 07
7. Chapter 09
8. Chapter 10
9. Chapter 11
10. Chapter 14
11. Chapter 16
12. Chapter 17

1. Chapter 03
2. Chapter 04
3. Chapter 05
4. Chapter 06
5. Chapter 07
6. Chapter 08
7. Chapter 09
8. Chapter 10
9. Chapter 12
10. Chapter 14
11. Chapter 15
12. Chapter 16
13. Chapter 17
14. Chapter 18
15. Chapter 21

Edited by

Cristina M. Sabliov

Louisiana State University and LSU Agricultural Center, Baton Rouge, LA, USA

Hongda Chen

United States Department of Agriculture, Washington, DC, USA

Rickey Y. Yada

University of British Columbia, Vancouver, British Columbia, Canada

This edition first published 2015 2015 by John Wiley & Sons, Ltd.

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Library of Congress Cataloging-in-Publication Data

Nanotechnology and functional foods : effective delivery of bioactive ingredients / edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada.
pagescm. (Institute of food technologists series)
Includes bibliographical references and index.

ISBN 978-1-118-46220-1 (hardback)
1. FoodBiotechnology.2. Bioactive compoundsBiotechnology.3. Functional foods.I. Sabliov, Cristina M., editor.II. Chen, Hongda, editor.III. Yada, R. Y. (Rickey Yoshio), 1954- editor.
TP248.65.F66N35 2015
664dc23

2015000039

A catalogue record for this book is available from the British Library.

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Cover image: Thanida Chuacharoen, PhD candidate, LSU

• Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul)
• Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)
• Anti-Ageing Nutrients: Evidence-based Prevention of Age-Related Diseases (Delminda Neves)
• Bioactive Compounds from Marine Foods: Plant and Animal Sources (Blanca Hernndez-Ledesma and Miguel Herrero)
• Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li-Chan, and Bo Jiang)
• Biofilms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)
• Calorimetry in Food Processing: Analysis and Design of Food Systems (Gnl Kaletun)
• Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu)
• Food Carbohydrate Chemistry (Ronald E. Wrolstad)
• Food Industry Design, Technology and Innovation (Helmut Traitler, Birgit Coleman, and Karen Hofmann)
• Food Ingredients for the Global Market (Yao-Wen Huang and Claire L. Kruger)
• Food Irradiation Research and Technology, second edition (Christoper H. Sommers and Xuetong Fan)
• Foodborne Pathogens in the Food Processing Environment: Sources, Detection and Control (Sadhana Ravishankar, Vijay K. Juneja, and Divya Jaroni)
• Food Oligosaccharides: Production, Analysis and Bioactivity (F. Javier Moreno and Maria Luz Sanz)
• Food Texture Design and Optimization (Yadunandan Lal Dar and Joseph M. Light)
• High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)
• Hydrocolloids in Food Processing (Thomas R. Laaman)
• Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)
• Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)
• Mathematical and Statistical Methods in Food Science and Technology (Daniel Granato and Gastn Ares)
• Membrane Processes for Dairy Ingredient Separation (Kang Hu, James Dickson)
• Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)
• Microbiology and Technology of Fermented Foods (Robert W. Hutkins)
• Multiphysics Simulation of Emerging Food Processing Technologies (Kai Knoerzer, Pablo Juliano, Peter Roupas and Cornelis Versteeg)
• Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-Franois Meullenet, Rui Xiong, and Christopher J. Findlay)
• Nanoscience and Nanotechnology in Food Systems (Hongda Chen)
• Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients (Cristina M. Sabliov, Hongda Chen, and Rickey Y. Yada)
• Natural Food Flavors and Colorants (Mathew Attokaran)
• Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)
• Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)
• Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-Cnovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)