CRC Press Functional Foods: Biochemical and Processing Aspects Volume 2

Functional Foods: Biochemical and Processing Aspects, Volume II by CRC Press builds on the success of its predecessor to explore emerging sources of nutraceutical and functional food ingredients whilst addressing critical challenges in product development and processing. This comprehensive reference presents the latest advances in the chemistry, biochemistry, pharmacology, epidemiology, engineering, and processing techniques essential for functional food innovation. The book delivers current information on significant functional food components with detailed evaluations of bioactive compounds, offering scientists, food engineers, and industry professionals the knowledge needed to develop effective functional food products. Whether you work in food science research, product formulation, or manufacturing, this volume provides evidence-based insights into the distribution, properties, and applications of functional food ingredients in modern food systems.