Chapter, Lesson, Part Chapter 1: Current and Emerging Trends in the Formulation and Manufacture of Nutraceuticals and Functional Food Products.

Chapter, Lesson, Part Chapter 2: Functional and Sustainable Food - Biophysical Implications of a "Healthy'' Food System.

Chapter, Lesson, Part Chapter 3: Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products.

Chapter, Lesson, Part Chapter 4: Quality Evaluation and Safety of Commercially Available Nutraceutical and Formulated Products.

Chapter, Lesson, Part Chapter 5: Novel Health Ingredients and Their Applications in Salad Dressings and Other Food Emulsions.

Chapter, Lesson, Part Chapter 6: Processing of Beverages for the Health Food Market Consumer.

Chapter, Lesson, Part Chapter 7: Incorporation of Nutraceutical Ingredients in Baked Goods.

Chapter, Lesson, Part Chapter 8: New Technologies in the Processing of Functional and Nutraceutical Cereals and Extruded Products.

Chapter, Lesson, Part Chapter 9: Novel Approaches to Enhance the Functionality of Fermented Foods.

Chapter, Lesson, Part Chapter 10: Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods.

Chapter, Lesson, Part Chapter 11: Encapsulation and Controlled Release Techniques for Administration and Delivery of Bioactive Components in the Health Food Sector.

Chapter, Lesson, Part Chapter 12: Role and Importance of Health Claims in the Nutraceutical and Functional Food Markets.

Cover, Title,Nutraceutical and functional food processing technology--Preface, Introduction, TOC,Contents--Preface, Introduction, TOC,About the IFST Advances in Food Science Book Series--Preface, Introduction, TOC,List of Contributors--References, Appendix, Index,Index.