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OverviewIndustrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals. Full Product DetailsAuthor: C. Anandharamakrishnan (Director, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India) , Parthasarathi Subramanian (S. Parthasarathi, Research Officer, Riddet Institute, Massey University, Palmerston North, New Zealand, P.Subramanian@massey.ac.nz)Publisher: Elsevier Science Publishing Co Inc Imprint: Academic Press Inc Weight: 0.450kg ISBN: 9780128243121ISBN 10: 0128243120 Pages: 888 Publication Date: 15 August 2023 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand ![]() We will order this item for you from a manufactured on demand supplier. Table of ContentsReviewsAuthor InformationDr. C. Anandharamakrishnan is presently the Director of the CSIR- National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India from 2022. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2016-2022. He has done his doctoral research in Chemical Engineering with a Specialization in Food Engineering at the Loughborough University of United Kingdom. During his Ph.D., he was awarded the prestigious Commonwealth Scholarship Programme of the UK Government. His research endeavors are well documented in the form of 180 impact factor-publications, two international patents, and seven Indian patents. He is also the author and editor of 10 books and 68 book chapters. He serves as the Associate Editor of International Journal of Food Engineering, Academic Editor of PLOS ONE Journal, International Editorial Advisory Board member for Drying Technology Journal, Editorial Board member of Journal of Food Process Engineering and various international journals, apart from being a peer reviewer for more than 20 International journals. Dr. S. Parthasarathi is presently a Research officer at Riddet Institute, Massey University, New Zealand. He received his PhD from CSIR-Central Food Technological Research Institute, Mysore, India. His research interests include nano- and microencapsulation of food bioactive compounds, and fabrication of dynamic in vitro digestion models. He edited a book with Dr. C. Anandharamakrishnan on Food Nanotechnology and published 10 book chapters and 18 research manuscripts in peer-reviewed journals. Tab Content 6Author Website:Countries AvailableAll regions |