Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. It highlights the biochemistry of various bioactives, their physiological effects, and the engineering and process technology associated with the isolation and purification of the desired compounds from the complex biological matrices in which they are found. Each chapter addresses the biochemistry and engineering of the subject compound and the material from which it is being extracted. In addition, the book covers the safety of products derived from botanical sources.

John Shi, Giuseppe Mazza, Marc Le Maguer

Tocopherols and Tocotrienols from Oil and Cereal Grains. Isoflavones from Soybeans and Soy Foods. Flavonoids from Berries and Grapes. Lycopene from Tomatoes. Limonene from Citrus. Phenolic Diterpnes from Rosemary and Sage. Organosulfur Compounds from Garlic. Phytochemicals from Echinacea. Pectin from Fruits. Omega 3 Fatty Acids and Docosahexaenoic Acid from Flaxseed and Fish Products. Liquid-Solid Extraction Technologies for Manufacturing Nutraceuticals. Safety of Botanical Products.