مواد تشکیل دهنده ی غذایی عملکردی و مواد غذایی دارویی: فناوری های فرآوری، چاپ دوم ۲۰۱۵
Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition 2015

1. Front Cover

2. Contents

3. Foreword

4. Preface

5. Acknowledgments

6. Editor

7. Contributors

8. Section I: “Green” Separation/ Extraction/Concentration Process and Technology

9. Chapter 1: Extraction of Health-Promoting Components by Supercritical-CO2 Fluid Process

10. Chapter 2: Solubility of Food Components in the Supercritical-CO2 Fluid Process

11. Chapter 3: Mathematical Modeling of Supercritical Fluid Extraction

12. Chapter 4: Biochemical Reactions in Supercritical Fluids

13. Chapter 5: Mass Transfer Coefficient of Plant Oil in Supercritical-CO2 Fluid Extraction

14. Chapter 6: Pressurized Low-Polarity Water Extraction of Biologically Active Compounds from Plant Products

15. Chapter 7: Purification of Orange Peel Oil and Oil Phase as Functional Foods by Vacuum Distillation

16. Chapter 8: Membrane Technology for Production of Nutraceuticals

17. Chapter 9: Extraction of Functional Food Ingredients and Nutraceuticals from Dairy

18. Section II: Nano-Microencapsulation, Delivery System, and Packaging Technologies

19. Chapter 10: Microencapsulation of Food Ingredients for Functional Foods

20. Chapter 11: Nano-Microencapsulation Technology and Applications in Fortified and Functional Foods

21. Chapter 12: Microencapsulation and Delivery of Omega-3 Fatty Acids

22. Chapter 13: Packaging Functional Foods: From Basic Requirements to Nano Perspectives

23. Chapter 14: High-Pressure Processing of Foods toward Their Industrialization and Commercialization: An Up-to-Date Overview

24. Chapter 15: Spray-Drying of Nanoand Microcapsules of Nutraceuticals

25. Section III: Bioprocessing Technology

26. Chapter 16: Bioprocessing Technology for Production of Nutraceutical Compounds

27. Chapter 17: Microbial Modeling as Basis for Bioreactor Design for Nutraceutical Production

28. Section IV: Stability and Bioactivity of Antioxidative Components during Food Processing

29. Chapter 18: Dehydration Technologies for Functional Foods and Nutraceuticals

30. Chapter 19: Biological Antioxidation Mechanisms: Quenching of Peroxynitrite

31. Chapter 20: Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing

32. Back Cover