Functional Foods: Biochemical and Processing Aspects, Volume 2

Name: Functional Foods: Biochemical and Processing Aspects, Volume 2
Price: 249.99 USD
Availability: InStock
ISBN: 9781566769020

✍️ Shi, John

Reader Score

4.4

(1 review)

$249.99

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Methods & Techniques

📚 EDITORIAL REVIEW

“This volume is for food scientists and industrial engineers, not home cooks. It demands a laboratory mindset to understand biochemical isolation processes. If you seek delicious dinner ideas or simple kitchen techniques, this dense scientific text will disappoint and bore you entirely.

— Editorial Team

Author

Shi, John

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🏛 CRC Press 📅 2002 📔 Hardcover ISBN: 9781566769020

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📝 Description: Functional Foods: Biochemical and Processing Aspects, Volume 2

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for the production of functional food and nutraceutical products. It highlights the biochemistry of various bioactives, their physiological effects, and the engineering and process technology associated with the isolation and purification of the desired compounds from the complex biological matrices in which they are found. Each chapter addresses the biochemistry and engineering of the subject compound and the material from which it is being extracted. In addition, the book covers the safety of products derived from botanical sources.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

Designed strictly for specialists, researchers, and advanced students in food science and bioengineering, this volume is not tailored for home cooks or casual food enthusiasts looking for everyday kitchen recipes. Its dense technical focus on chemical isolation, processing engineering, and biological matrices makes it an indispensable tool for industry professionals, yet largely inaccessible for a general audience seeking accessible culinary instruction. Readers without a strong foundation in biochemistry or processing technology will find its academic rigor and specialized terminology challenging to navigate. However, for those operating within the realms of nutraceutical production and food technology, it offers valuable, targeted expertise.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This volume is for food scientists and industrial engineers, not home cooks. It demands a laboratory mindset to understand biochemical isolation processes. If you seek delicious dinner ideas or simple kitchen techniques, this dense scientific text will disappoint and bore you entirely.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Designed strictly for specialists, researchers, and advanced students in food science and bioengineering, this volume is not tailored for home cooks or casual food enthusiasts looking for everyday kitchen recipes. Its dense technical focus on chemical isolation, processing engineering, and biological matrices makes it an indispensable tool for industry professionals, yet largely inaccessible for a general audience seeking accessible culinary instruction. Readers without a strong foundation in biochemistry or processing technology will find its academic rigor and specialized terminology challenging to navigate. However, for those operating within the realms of nutraceutical production and food technology, it offers valuable, targeted expertise.

❓ Frequently asked questions

No. This is a scientific text about biochemical engineering, not a recipe book. It discusses isolation processes and purification technology rather than providing culinary measurements like cups or grams for cooking.

Absolutely not. It covers industrial processing of functional foods and safety aspects of botanical sources. There are no recipes, photographs of dishes, or practical advice for preparing meals in a domestic kitchen.

📖 Who should read this

📜 Historical context

The work focuses on the modern science of nutraceuticals rather than traditional culinary heritage. It examines how bioactive compounds are extracted from biological matrices for health benefits. The content centers on processing technology and safety standards for functional ingredients, reflecting contemporary industrial food science priorities over regional cultural cooking traditions.