Preparation and Application of Food Functional Components

Author: Zhang Meili
Publisher:
Publish Date: 2007-01-01
Features: With the changes of the times, people's lifestyles have undergone tremendous changes. The fast-paced lifestyle and unbalanced dietary structure have led to an increasing number of people suffering from "affluent diseases" such as diabetes, high blood lipids, high blood pressure, and atherosclerosis. Therefore, there is a special need for functional foods that can effectively defend against modern "civilized diseases" under normal physiological conditions, promote longevity and healthy growth in different age groups under special physiological states, and enhance fatigue resistance and immunity under special lifestyles. We focus on the preparation methods of food functional components and their application in food processing, making it particularly suitable for researchers engaged in functional food teaching, processing, and research, as well as technical personnel of health food production enterprises.
This book is divided into nine chapters, providing a detailed introduction to the preparation techniques of major functional factors, including active polysaccharides, active peptides, active proteins, active lipids, free radical scavengers, functional pigments, functional sweeteners, and active trace elements, as well as their applications in food. It also emphasizes the various preparation techniques of certain functional components, especially the application of new technologies in the preparation of functional factors.
This book consists of nine chapters, covering topics such as active polysaccharides, active peptides, active proteins, active lipids, free radical scavengers, and more.