Food Processing and Bioactive Compounds

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The area of functional foods and nutraceuticals is growing worldwide and has emerged as a Major trend in the food and emerged as a major trend in the food and nutrition industry. Modern food processing technologies offer a level of specificity, predictability, and productivity that otherwise would not exist in the manufacture of food products. These technologies provide for new food process design that are cost effective, energy efficient, product specific, and environmentally benign. This book focuses on the role of bioactive compounds in food processing. It investigates varietal differences in levels of bioactive compounds in numerous crops, and the effects of processing technologies on retention of bioactive compounds in foods. It also examines the response to many different processing operations in regard to effects on health and nutrition.

ABOUT THE AUTHOR Y S Reddy

Dr. Y S Reddy started his career as a farmer, growing vegetables in Andhra Pradesh with his younger brother during high school and college. Shortly after earning a degree in agricultural science, he spent six months living in rural areas where he became intimately familiar with the food/population issue. Reddy earned masters degrees in agricultural economics and in public administration. Reddy has authored and co-authored four book. He founded an institute to provide a vision and a road map for achieving an environmentally sustainable economy. He is the recipient of many prizes and awards, including more than three honorary degrees.