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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.
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