Functional Foods: Biochemical and Processing Aspects

Foreword; Series Preface; Preface; Acknowledgments; Contributors; Contents; 1 Tocopherols and Tocotrienols from Oil and Cereal Grains; 2 Isoflavones from Soybeans and Soy Foods; 3 Flavonoids from Berries and Grapes; 4 Lycopene from Tomatoes; 5 Limonene from Citrus; 6 Phenolic Diterpenes from Rosemary and Sage; 7 Organosulfur Compounds from Garlic; 8 Phytochemicals from Echinacea; 9 Pectin from Fruits; 10 Human Health Effects of Docosahexaenoic Acid; 11 Solid-Liquid ExtractionTechnologies for Manufacturing Nutraceuticals; 12 Safety of Botanical Dietary Supplements; Index.;A nutraceutical is a product isolated or purified from a biological material that is generally sold in medicinal form. Functional foods are those that have a demonstrated physiological benefit beyond their basic nutritional function. In this volume, 12 contributions from international researchers discuss the biochemical and processing aspects assoc.