Functional Food Ingredients and Nutraceuticals: Processing Technologies

Functional foods are receiving a lot of interest today as food scientists and consumers realize the many health benefits of certain foods. Covering new and innovative technologies for the processing of functional foods and nutraceuticals, this book also focuses on challenges and opportunities, motivating the development and regulations of functional foods and nutraceuticals. A valuable tool for students, researchers and scientists working in food ingredients, food product research and development, functional foods and nutraceuticals.