Bioactive Components for Functional Foods

Capture the cutting edge of food science with Bioactive Components for Functional Foods by Celestino Santos-Buelga. This authoritative title offers a clear, research-driven exploration of the molecules that transform ordinary ingredients into health-promoting foods—perfect for food scientists, nutritionists, product developers, and advanced students.

Explore how key bioactive components—polyphenols, carotenoids, peptides, fibers and more—interact with food matrices, processing, and digestion to determine bioavailability and physiological effect. The book balances rigorous analysis of analytical techniques and stability considerations with practical guidance for formulation, preservation and labeling. Case studies and regional perspectives make the content relevant to the Mediterranean, European, North American, Latin American and Asia-Pacific markets, helping industry professionals tailor Books to local dietary patterns and regulatory frameworks.

What sets this volume apart is its practical orientation: evidence-based discussion of health claims, strategies to enhance functional delivery, and considerations for scaling from lab to factory. Whether you’re designing a fortified beverage, a clean-label snack or an R&D roadmap for nutraceuticals, you’ll gain actionable insights grounded in contemporary science.

Readable yet scholarly, this book is an essential addition to professional and academic collections. Order your copy of Bioactive Components for Functional Foods today to stay ahead in the evolving global market for functional foods and nutraceutical innovation.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.