Application of Enzyme-Assisted Oil Extraction Technology in the Processing of Nutraceuticals and Functional Food

María Elvira Zúñiga; Carmen Soto; Jacqueline Concha; Eduardo Pérez

doi:10.1201/b10912-8

Application of Enzyme-Assisted Oil Extraction Technology in the Processing of Nutraceuticals and Functional Food

María Elvira Zúñiga, Carmen Soto, Jacqueline Concha, Eduardo Pérez

SCHOOL OF BIOCHEMICAL ENGINEERING

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

María Elvira Zúñiga, Carmen Soto, Jacqueline Concha, and Eduardo Pérez 4.1 INTRODUCTION The market of nutraceuticals and functional foods has grown steadily in recent decades. Substances such as oils and fatty acids, peptides, phytoestrogens, phytosterols, carotenoids, dietary fiber, phenolic compounds, oligosaccharides, and probiotics.

Original language	English
Title of host publication	Handbook of Nutraceuticals
Subtitle of host publication	Scale-Up, Processing and Automation: Volume II
Publisher	CRC Press
Pages	107-133
Number of pages	27
Volume	2
ISBN (Electronic)	9781439823705
ISBN (Print)	9781466547797
DOIs	https://doi.org/10.1201/b10912-8
State	Published - 1 Jan 2011

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10.1201/b10912-8

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Application of Enzyme-Assisted Oil Extraction Technology in the Processing of Nutraceuticals and Functional Food. / Zúñiga, María Elvira; Soto, Carmen; Concha, Jacqueline et al.
Handbook of Nutraceuticals: Scale-Up, Processing and Automation: Volume II. Vol. 2 CRC Press, 2011. p. 107-133.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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AB - María Elvira Zúñiga, Carmen Soto, Jacqueline Concha, and Eduardo Pérez 4.1 INTRODUCTION The market of nutraceuticals and functional foods has grown steadily in recent decades. Substances such as oils and fatty acids, peptides, phytoestrogens, phytosterols, carotenoids, dietary fiber, phenolic compounds, oligosaccharides, and probiotics.

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Application of Enzyme-Assisted Oil Extraction Technology in the Processing of Nutraceuticals and Functional Food

Abstract

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