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Use this subject guide to help you finding information on the subject, Nutraceuticals Processing Technology. The Library provides both printed, multimedia and electronic resources to help you finding relevant information for your assignments, teaching-learning and research projects. If you need more information about the subject, please feel free to contact us via voice mail, email or Ask Us platforms..
This subject covers a broad spectrum of functional foods and nutraceuticals from biological material, application of engineering techniques in functional food production, process engineering and modelling, functional food bioavailability, to product quality. The emphasis is on (1) applications of various techniques such as high pressure, supercritical fluid, membrane, microencapsulation, and molecular distillation in the processing of functional foods; (2) stability of bioactive components and antioxidative properties during processing and shelf life; (3) improvement in bioavailabity of bioactive by physical and physical and chemical methods; and (4) mechanisms of antioxidant action and clinical epidimeological evidence of functionality.
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