The area of functional foods and nutraceuticals is growing worldwide and has emerged as a major trend in the food and nutrition industry. Modern food processing technologies offer a level of specificity, predictability, and productivity that otherwise would not exist in the manufacture of food products. These technologies provide for new food process designs that are cost effective, energy efficient, product specific, and environmentally benign. This book focuses on the role of bioactive compounds in food processing. It investigates varietals differences in levels of bioactive compounds in numerous crops, and the effects of processing technologies on retention of bioactive compounds in foods. It also examines the response to many different processing operations in regard to effects on health and nutrition.
