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Health Promoting Food Ingredients During Processing | Mora-Escobedo R. | 1st Edition | Taylor & Francis (English Medium)
|
| 23437-23437 |
"Health Promoting Food Ingredients During Processing" is a comprehensive guide that explores the impact of food processing on the nutritional value and health benefits of various food ingredients. Authored by R. Mora-Escobedo, this 1st edition book published by Taylor & Francis provides valuable insights into how different processing techniques can either enhance or diminish the health-promoting properties of food. The book covers a wide range of topics related to food processing, including the effects of heat treatment, fermentation, and preservation methods on the bioavailability of essential nutrients and bioactive compounds. It also delves into the role of food additives, packaging materials, and storage conditions in maintaining the health benefits of processed foods. Readers will find detailed discussions on key health-promoting ingredients such as antioxidants, probiotics, prebiotics, dietary fibers, omega-3 fatty acids, and phytochemicals. The book highlights the importance of incorporating these ingredients into everyday diets to promote overall health and well-being. With its evidence-based approach and practical recommendations, "Health Promoting Food Ingredients During Processing" is an essential resource for nutritionists, dietitians, food scientists, and anyone interested in understanding how food processing affects the nutritional quality of our food.
Health Promoting Food Ingredients During Processing by Mora-Escobedo R. is a comprehensive and research-focused resource that explores how food processing techniques influence the stability, functionality, and effectiveness of health-promoting ingredients. Published in 2025, this first edition hardbound volume provides valuable insights into maintaining and enhancing the nutritional and functional properties of food components during industrial processing.
The book begins by introducing the concept of health-promoting food ingredients, including bioactive compounds such as antioxidants, vitamins, minerals, dietary fibers, probiotics, and phytochemicals. These components play a significant role in improving human health by supporting immunity, reducing the risk of chronic diseases, and enhancing overall well-being. The author explains their biological functions and importance in modern diets.
A major focus of the book is on the impact of various food processing methods on these functional ingredients. It examines traditional and modern techniques such as thermal processing, drying, fermentation, extrusion, and high-pressure processing. The text explains how these processes can either degrade or preserve the nutritional quality of food, depending on the conditions applied.
The book also explores innovative processing technologies aimed at minimizing nutrient loss and maximizing bioavailability. Techniques such as encapsulation, microencapsulation, and nanotechnology-based delivery systems are discussed in detail. These approaches help protect sensitive compounds from degradation and improve their absorption in the human body.
In addition, the text highlights the role of food formulation and ingredient interactions during processing. It explains how different components interact within a food matrix and how these interactions influence the stability and effectiveness of health-promoting ingredients. This knowledge is essential for developing functional foods with enhanced health benefits.
The book also addresses challenges faced by the food industry, including maintaining product quality, ensuring safety, and meeting regulatory standards. It emphasizes the importance of optimizing processing conditions to achieve a balance between shelf life, sensory attributes, and nutritional value.
Another important aspect covered in the book is consumer demand for healthier and minimally processed foods. The author discusses how the food industry is adapting to these trends by developing innovative products that retain their natural benefits while ensuring convenience and safety.
With 490 pages of detailed and well-organized content, this book is ideal for students, researchers, and professionals in food science, nutrition, food technology, and biotechnology. It serves as both a reference guide and a practical resource for understanding the relationship between food processing and health-promoting ingredients.
This book is an essential resource for anyone interested in functional foods and food innovation, offering valuable insights into preserving and enhancing the nutritional quality of food during processing.
| SKU / BOOK Code: | HPFI-MORA-2025-HB |
| Publisher: | Taylor & Francis Group |
| Author: | Mora-Escobedo R. |
| Binding Type: | Hardcover |
| No. of Pages: | 490 |
| ISBN-10: | NA |
| ISBN-13: | NA |
| Edition: | 1st |
| Language: | English Medium |
| Publish Year: | 2026-01 |
| Weight (g): | 500 |
| Product Condition: | New |
| Reading Age: | Above 18 Years |
| Country of Origin: | India |
| Genre: | Medical Books |
| Manufacturer: | Taylor & Francis Group |
| Importer: | Taylor & Francis Group |
| Packer: | Fullfilled by Supplier |
"Health Promoting Food Ingredients During Processing" is a comprehensive guide that explores the impact of food processing on the nutritional value and health benefits of various food ingredients. Authored by R. Mora-Escobedo, this 1st edition book published by Taylor & Francis provides valuable insights into how different processing techniques can either enhance or diminish the health-promoting properties of food. The book covers a wide range of topics related to food processing, including the effects of heat treatment, fermentation, and preservation methods on the bioavailability of essential nutrients and bioactive compounds. It also delves into the role of food additives, packaging materials, and storage conditions in maintaining the health benefits of processed foods. Readers will find detailed discussions on key health-promoting ingredients such as antioxidants, probiotics, prebiotics, dietary fibers, omega-3 fatty acids, and phytochemicals. The book highlights the importance of incorporating these ingredients into everyday diets to promote overall health and well-being. With its evidence-based approach and practical recommendations, "Health Promoting Food Ingredients During Processing" is an essential resource for nutritionists, dietitians, food scientists, and anyone interested in understanding how food processing affects the nutritional quality of our food.
Health Promoting Food Ingredients During Processing by Mora-Escobedo R. is a comprehensive and research-focused resource that explores how food processing techniques influence the stability, functionality, and effectiveness of health-promoting ingredients. Published in 2025, this first edition hardbound volume provides valuable insights into maintaining and enhancing the nutritional and functional properties of food components during industrial processing.
The book begins by introducing the concept of health-promoting food ingredients, including bioactive compounds such as antioxidants, vitamins, minerals, dietary fibers, probiotics, and phytochemicals. These components play a significant role in improving human health by supporting immunity, reducing the risk of chronic diseases, and enhancing overall well-being. The author explains their biological functions and importance in modern diets.
A major focus of the book is on the impact of various food processing methods on these functional ingredients. It examines traditional and modern techniques such as thermal processing, drying, fermentation, extrusion, and high-pressure processing. The text explains how these processes can either degrade or preserve the nutritional quality of food, depending on the conditions applied.
The book also explores innovative processing technologies aimed at minimizing nutrient loss and maximizing bioavailability. Techniques such as encapsulation, microencapsulation, and nanotechnology-based delivery systems are discussed in detail. These approaches help protect sensitive compounds from degradation and improve their absorption in the human body.
In addition, the text highlights the role of food formulation and ingredient interactions during processing. It explains how different components interact within a food matrix and how these interactions influence the stability and effectiveness of health-promoting ingredients. This knowledge is essential for developing functional foods with enhanced health benefits.
The book also addresses challenges faced by the food industry, including maintaining product quality, ensuring safety, and meeting regulatory standards. It emphasizes the importance of optimizing processing conditions to achieve a balance between shelf life, sensory attributes, and nutritional value.
Another important aspect covered in the book is consumer demand for healthier and minimally processed foods. The author discusses how the food industry is adapting to these trends by developing innovative products that retain their natural benefits while ensuring convenience and safety.
With 490 pages of detailed and well-organized content, this book is ideal for students, researchers, and professionals in food science, nutrition, food technology, and biotechnology. It serves as both a reference guide and a practical resource for understanding the relationship between food processing and health-promoting ingredients.
This book is an essential resource for anyone interested in functional foods and food innovation, offering valuable insights into preserving and enhancing the nutritional quality of food during processing.
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