CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Expand your scientific knowledge with Functional Foods: Biochemical and Processing Aspects, Volume 2. Building on the success of the first volume, this second edition explores new sources of nutraceutical and functional food ingredients. It addresses key issues for product development and processing through a multidisciplinary lens. This book presents recent developments across chemistry, biochemistry, pharmacology, epidemiology, engineering, and food processing. Readers gain access to updated information on important functional food components and modern evaluations of bioactive compounds. It is an essential resource for those studying the distribution and application of functional food ingredients in the current market. Whether you are researching food science or working in product development, this volume provides the technical depth needed to understand the evolving landscape of nutraceuticals and functional food technology.