Functional Foods and Dietary Supplements – Processing Effects and Health Benefits

Examines food processing effects on functional foods Foods of Asian origin are rapidly gaining acceptance and growing in demand the world over Food processing sector will value the techniques and information set out in this book The editors have a wealth of experience in food processing and functional foods.

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This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as "alternative" - such as flour from soybeans instead of wheat, or bran and starch from rice -- but which have long histories in Asian cultures.