Snack Foods: Processing, Innovation, and Nutritional Aspects

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
About the Editor
List of Contributors
Chapter 1 Overview and State-of-the-Art of the Snack Food Industry
1.1 Introduction
1.2 Classification of Snack Foods
1.2.1 Current Commercial Products
1.2.2 Emerging Products and Technologies
1.3 Historical Preview and General Properties of Snacks
1.3.1 Popcorn
1.3.2 Wheat-Based Snacks
1.3.2.1 Crackers or Hard or Salt Biscuits
1.3.2.2 Pretzels
1.3.2.3 Granolas
1.3.3 Snack Bars
1.3.4 Alkaline-Cooked Corn Products (Corn and Tortilla Chips)
1.3.5 Extruded Snacks
1.3.6 Snacks from Legumes and Pseudocereals
1.3.6.1 Peanuts
1.3.7 Potato Chips
1.3.8 Almonds and Tree Nuts
1.3.9 Fruits and Vegetables
1.3.10 Milk-Based Snacks
1.3.11 Meat- and Marine-Based Snacks
1.4 Statistics of Snack Food Production, Sales, and Consumption
1.5 Nutritional Value of Snacks
1.6 Major Constraints of Snacks
1.6.1 Major Nutritional and Health Concerns
1.6.2 Potential Toxicological Compounds
1.6.2.1 Pathogenic Bacteria
1.6.2.2 Mycotoxins
1.6.2.3 Toxic Compounds from Degraded Oil
1.7 Future Outlook
References
Chapter 2 Application of Traditional and Emerging Processes
2.1 Introduction
2.2 Traditional Processes Applied to Snack Production
2.2.1 Extrusion
2.2.1.1 Principles of the Extrusion Process/Traditional Processes
2.2.1.2 Current Trends
2.2.1.3 Modification of Snacks’ Ingredients Using Extrusion
2.2.2 Frying
2.2.2.1 Frying Principles and Fundamentals
2.2.2.2 Frying Process
2.2.2.3 Current Trends in Frying
2.2.2.4 Postprocessing Strategies
2.2.3 Drying Principles and Fundamentals
2.2.3.1 Drying Process
2.2.3.2 Current Trends in Drying
2.2.4 Baking
2.2.4.1 Current Perspectives on Ovens for Baking
2.2.5 Specialized Processes: Principles and Equipment
2.2.5.1 Peelers and Slicers
2.2.5.2 Poppers
2.2.5.3 Coating, Flavoring, and Battering
2.2.5.4 Additional Processes
2.3 Application of Emerging Technologies to Improve Snack Production
2.3.1 High Hydrostatic Pressure (HPP) as Pretreatment in Snacks Elaboration
2.3.2 Pulsed Electric Field (PEF) as Pretreatment in Snacks Elaboration
2.3.3 Ultrasound (US) as Pretreatment in Snacks Elaboration
2.4 3D Printing
2.5 Conclusions
References
Chapter 3 Industrial Frying and Seasoning Operations
3.1 Introduction
3.2 Frying Process
3.2.1 Conventional Frying Operations
3.2.1.1 Operational Temperature of Frying Oil
3.2.1.2 Filtration
3.2.2 Vacuum Frying
3.2.2.1 Conventional Vacuum Frying
3.2.2.2 Vacuum Frying Assisted with Other Novel Technologies
3.3 Oil Degradation
3.3.1 Oil Hydrolytic Reactions
3.3.2 Oil Oxidative Reactions
3.3.3 Oil Polymerization Reactions
3.4 Frying Equipments
3.4.1 Batch Fryers
3.4.2 Continuous Fryers
3.4.3 Vacuum Fryers
3.5 Seasoning Operations
3.5.1 Seasonings
3.5.2 Industrial Application of Seasonings
3.5.2.1 Conveyor Coating
3.5.2.2 Drum Coating
References
Chapter 4 Packaging of Snack Foods
4.1 Introduction
4.2 Synthetic Plastic Polymers
4.3 Biopolymers (Green Plastics) and Regenerated Cellulose
4.3.1 Starch-Based Biopolymers
4.3.2 Polylactic Acid (PLA)-Based Materials
4.3.3 Regenerated Fiber Cellulose (RCF)
4.3.4 Protein-Based Materials
4.4 Active Packaging Materials
4.4.1 Moisture Scavenger
4.4.2 Oxygen Scavengers
4.4.3 Carbon Dioxide (CO2) Emitters
4.4.4 Antioxidant Releaser
4.4.5 Antimicrobial Releaser
4.5 Intelligent Packaging
4.5.1 Intelligent or Smart Packaging
4.5.2 Time-Temperature Indicators
4.5.3 Gas Sensors Indicators (GIs)
4.6 Packaging of Snack Foods
4.6.1 Popcorn
4.6.2 Wheat-Based Products
4.6.2.1 Toasted Bread, Crispbreads, and Crackers
4.6.2.2 Pretzels and Pita Chips
4.6.2.3 Cereal-Based Snack Bars
4.6.3 Nixtamalized Snacks (Corn and Tortilla Chips)
4.6.4 Extruded Snacks
4.6.5 Potato Chips
4.6.6 Nuts and Related Products
4.6.7 Fruit and Vegetable-Based Snacks
4.6.8 Dairy-Based Snacks
4.6.8.1 Fermented Milk and Yogurt
4.6.8.2 Cheeses
4.6.8.3 Ice Cream and Frozen Products
4.6.9 Meat-Based Snacks
4.6.9.1 Dehydrated Meat Products
4.6.9.2 Intermediate Moisture Meat Products
4.6.9.3 Pork Rinds
4.7 Industrial Snack Packaging Equipment and Technologies
4.7.1 Cartoning
4.7.2 Bag and Pouch Packaging
4.7.2.1 Premade Bags
4.7.3 Form-Fill-Seal (FFS) Packaging Technologies
4.7.3.1 Vertical Form-Fill-Seal (VFFS) Packaging Technology
4.7.3.2 Horizontal Form-Fill-Seal (HFFS) Packaging Technology
References
Chapter 5 3D-Printed Snacks
5.1 Introduction
5.2 Future Contributions of 3D Snacks to Personalized Nutrition
5.3 Fabrication Procedures
5.3.1 Food 3D Printing Techniques
5.3.1.1 Extrusion-Based
5.3.1.2 Binder Jetting
5.3.1.3 Selective Sintering
5.3.2 3D Food Printers
5.3.2.1 Printing Parameters
5.3.3 Postprocessing Treatments
5.4 Printing Snacks: Materials
5.5 Printability of Snacks: Rheology
5.6 Future Perspectives
References
Chapter 6 Production of Cereal-Based Raw Materials for the Snack Industry
6.1 Introduction
6.2 Dry-Milling Processes
6.2.1 Dry Milling of Corn (Zea mays)
6.2.2 Dry-Milling of Wheat (Triticum aestivum, durum)
6.2.3 Dry Milling of Rough Rice (Oryza sativa)
6.2.4 Dry Milling of Oats (Avena sativa)
6.2.5 Dry Milling of Other Cereal Grains
6.3 Wet-Milling Processes for Production of Cereal Starches
6.3.1 Wet Milling of Maize
6.3.2 Wet Milling of Wheat
6.3.2.1 Martin Process
6.3.2.2 Dough-Batter Process
6.3.2.3 Batter Processes
6.3.3 Wet Milling of Rice
6.4 Properties of Main Cereal Starches
6.5 Properties of Modified Starches
References
Chapter 7 Production and Properties of Fats and Oils
7.1 Introduction
7.2 Oilseeds and Oil-Bearing Fruits
7.3 Organogels
7.4 Animal Fats
7.5 Oil Extraction and Refining
7.5.1 Oil Extraction Processes
7.5.1.1 Mechanical Extraction
7.5.1.2 Solvent and Dual Extraction
7.5.2 Oil Refining
7.5.2.1 Chemical Refining
7.5.2.2 Physical Refining
7.6 Modification of Functional Properties of Oils
7.6.1 Blending
7.6.2 Winterization and Fractionation
7.6.2.1 Winterization or Dewaxing
7.6.2.2 Fractionation
7.6.3 Hydrogenation
7.6.4 Intra e Interesterification
7.7 Trans Fats
References
Chapter 8 Seasonings for Snack Foods
8.1 Introduction
8.2 Seasoning Ingredients
8.2.1 Flavorings
8.2.1.1 Spices, Herbs and Oleoresins
8.2.1.2 Dehydrated Vegetables
8.2.1.3 Dairy Ingredients
8.2.1.4 Sweeteners
8.2.1.5 Acids
8.2.2 Salt
8.2.2.1 Salt Substitutes and Reduction Strategies
8.2.3 Carriers and Fillers
8.2.4 Flavor Enhancers
8.2.5 Mouthfeel Components
8.2.6 Coloring Agents
8.2.7 Anticaking Agents and Processing Aids
8.2.8 Antioxidants
8.2.9 Other Ingredients
8.3 Natural Alternatives for Seasoning Ingredients
8.3.1 Natural Flavor Enhancers
8.3.2 Natural Colorants
8.3.3 Natural Antioxidants
8.4 Seasoning Formulations
8.4.1 Powdered-Based Formulations
8.4.2 Oil-Based Formulations
8.4.3 Low-Fat Formulations
8.4.4 Background Formulations
References
Chapter 9 Popcorn and Other Puffed Grains
9.1 Introduction
9.2 Historical Overview of Popcorn
9.3 Popcorn Production, Breeding and Kernel Quality
9.4 Postharvest Management of Popcorn
9.5 Popping Mechanism
9.6 Popping Procedures
9.6.1 Dry Popping
9.6.2 Wet Popping
9.6.3 Microwave Popping
9.6.4 Confectionary and Caramel-Coated Popcorn Products
9.7 Food Safety of Popcorn
9.8 Popping of Other Cereals
9.9 Grain-Puffing Technologies
9.9.1 Oven and Microwave Puffing
9.9.2 Gun Puffing
References
Chapter 10 Production of Wheat-Based Snacks
10.1 Introduction
10.2 Bakery Ingredients
10.2.1 Bread Ingredients
10.2.1.1 Hard Wheat Flour
10.2.1.2 Water
10.2.1.3 Yeast and Sour Dough Inoculums
10.2.1.4 Salt
10.2.1.5 Sugar and Other Sweeteners
10.2.1.6 Shortening/Lard
10.2.1.7 Malt
10.2.1.8 Vital Gluten
10.2.1.9 Dough Conditioners
10.2.1.10 Oxidation Agents
10.2.1.11 Mold Inhibitors
10.2.1.12 Yeast Food
10.2.1.13 Nonfat Dry Milk
10.2.2 Ingredients for Cookies and Crackers
10.2.2.1 Soft and All-Purpose Wheat Flours
10.2.2.2 Baking Powders and Chemical Leavening Agents
10.3 Production of Toasted Bread
10.3.1 Baking Processes
10.3.1.1 Straight-Dough Process
10.3.1.2 Sponge-Dough Process
10.3.1.3 Continuous Baking Procedure
10.3.2 Toasting
10.4 Production of Extruded Crispbreads
10.5 Production of Pita Chips
10.6 Production of Salt Biscuits or Crackers
10.6.1 Checking/Stress Cracks
10.7 Production of Pretzels
10.7.1 Manufacturing Process
References
Chapter 11 Alkaline-Cooked Snack Foods
11.1 Introduction
11.2 Historical Overview
11.3 Raw Materials
11.3.1 Maize Kernels
11.3.1.1 Regular Corns
11.3.1.2 Specialty Corns
11.3.2 Lime or Calcium Hydroxide
11.3.3 Water
11.3.4 Oil
11.3.5 Salt and Flavorings
11.3.6 Antioxidants and Chelating Agents
11.4 Production of Parched Alkaline-Cooked Corn Products
11.5 Production of Lime-Cooked Snacks
11.5.1 Production of Fresh Masa
11.5.1.1 Storage and Grain Cleaning
11.5.1.2 Lime-Cooking and Steeping
11.5.1.3 Nejayote Draining and Nixtamal Washing
11.5.1.4 Stone-Grinding
11.5.2 Industrial Production of Dry Masa Flour
11.5.2.1 Industrial Manufacturing of DMF
11.6 Production of Extruded Corn Chips
11.7 Production of Tortilla Chips
11.7.1 Regular Tortilla Chips
11.7.1.1 Kneading and Sheet-Forming Operations
11.7.1.2 Baking
11.7.1.3 Cooling Equilibration
11.7.1.4 Frying
11.7.1.5 Seasoning
11.7.2 Specialty Types of Tortilla Chips
11.7.2.1 Low-Fat and Fat-Free Tortilla Chips
11.7.2.2 Blue-Colored Tortilla Chips
11.7.2.3 High-Quality Protein Maize Tortilla Chips
11.7.2.4 Tortilla Chips from Waxy Corn
11.7.2.5 Tortilla Chips from High-Oil Corns
11.7.2.6 Tortilla Chips Supplemented with Other Grains
11.8 Emerging Nixtamalization Technologies
References
Chapter 12 Production of Snacks by Extrusion Cooking
12.1 Introduction
12.2 Extruders
12.2.1 Feeding System
12.2.2 Barrel
12.2.3 Screw(s)
12.2.4 Die Plate
12.2.5 Cutter
12.3 High-Shear Extruded Products
12.3.1 Production of Direct Expanded-Baked Puffs
12.3.2 Production of Fried Expanded Puffs
12.3.3 Extruded Whole Grains
12.4 Extrusion of Pellets or Half-Products
12.4.1 Production of Pellets
12.5 Extrusion of Fabricated Chips
12.6 Coextrusion
12.7 Supercritical Extrusion Technology
References
Chapter 13 Snacks Based in Legumes, Pseudocereals, and Other Seeds
13.1 Introduction
13.2 Properties and Chemical Value of Legume Seeds (Pulses)
13.2.1 Soybeans (Glycine max)
13.2.2 Peanuts (Arachis hypogea)
13.2.3 Chickpeas (Cicer arietinum)
13.2.4 Dry Beans, Common (Phaseolus vulgaris)
13.2.5 Cowpeas (Vigna unguiculata)
13.2.6 Peas (Pisum sativum)
13.2.7 Lentils (Lens culinaris)
13.3 Properties and Nutritional Value of Pseudocereals and Other Grains
13.3.1 Buckwheat (Fagopyrum esculentum)
13.3.2 Amaranth (Amaranthus caudatus, hypochondriacs, cruentus)
13.3.3 Quinoa (Chenopodium quinoa)
13.3.4 Chia (Salvia hispanica)
13.3.5 Sesame Seed (Sesame indicum)
13.3.6 Flaxseed or Linseed (Linum usitatissimum)
13.3.7 Squash of Pumpkin Seeds (Cucurbita spp.)
13.4 Processing by Roasting
13.4.1 Peanuts
13.4.1.1 Selection
13.4.1.2 Storage
13.4.1.3 In-Shell Roasted and Salted Peanuts
13.4.1.4 Shelling
13.4.1.5 Blanching
13.4.1.6 Roasting of Shelled Peanuts
13.4.1.7 Low-Fat Peanuts
13.4.1.8 Japanese-Style Peanuts
13.4.1.9 Honey-Roasted Peanuts
13.4.1.10 Emerging Roasting Processes of Peanuts
13.4.2 Roasting of Other Seeds
13.5 Snacks Obtained by Extrusion
13.6 Other Snacks
References
Chapter 14 Snacks from Potatoes
14.1 Introduction
14.2 Structure of the Raw Potato Tuber
14.3 Selection of Raw Potatoes for Snack Production
14.3.1 Raw Potato Factors That Affect Potato Chip Yield
14.3.1.1 Potato Cultivars
14.3.1.2 Relationship between Specific Gravity and Oil Absorption
14.3.2 Impact of Raw Potato Composition on Potato Chip Color and Flavor
14.3.2.1 Reducing Sugars
14.3.2.2 Long-Term Storage and Reconditioning
14.3.2.3 Amino Acids
14.3.2.4 Amino Acids and Acrylamide Formation during Frying
14.3.2.5 Other Potato Components
14.3.3 Impact of Raw Potato Composition on Potato Chip Texture
14.4 Conventional Potato Chip Manufacturing Process
14.4.1 Peeling
14.4.2 Trimming
14.4.3 Slicing
14.4.4 Slice Washing
14.4.5 Preheating
14.4.6 Slice Draining
14.4.7 Frying
14.4.8 Low-Fat Potato Chips Process
14.4.8.1 De-Oiling/Drying
14.4.8.2 Vacuum Frying
14.4.8.3 Low Surface Oil Potato Chip
14.4.8.4 Kettle-Cooked
14.4.9 Inspection
14.4.10 Seasoning
14.4.11 Packaging
14.5 Raw Materials Derived from Potatoes
14.5.1 Manufacturing of Potato Flour and Flakes
14.5.2 Wet Milling for the Production of Refined Potato Starch
14.5.2.1 Properties of Native and Modified Potato Starches
14.6 Manufacturing Processes for Fabricated Potato Snacks
14.6.1 Ingredient Functionality and Dough Formation
14.6.2 Dough Formation
14.6.3 Sheeting
14.6.4 Cutting
14.6.5 Constrained Frying
14.6.6 De-Oiling/Drying
14.6.7 Seasoning
14.6.8 Packaging
14.7 Acknowledgments
References
Chapter 15 Almonds and Tree Nuts
15.1 Introduction
15.2 Statistics of Tree Nut Production and Utilization
15.3 Almonds
15.3.1 Almonds Processing and Storage
15.3.2 Chemical Composition of Almonds
15.4 Cashews
15.4.1 Cashews Processing and Storage
15.4.2 Cashews Chemical Composition
15.5 Walnuts
15.5.1 Walnut Processing and Storage
15.5.2 Walnut Chemical Composition
15.6 Hazelnuts
15.6.1 Hazelnut Processing and Storage
15.6.2 Hazelnut Chemical Composition
15.7 Pecans
15.7.1 Pecan Processing and Storage
15.7.2 Pecans Chemical Composition
15.8 Macadamias
15.8.1 Macadamias Processing and Storage
15.8.2 Macadamias Chemical Composition
15.9 Pistachios
15.9.1 Pistachios Processing and Storage
15.9.2 Pistachios Chemical Composition
15.10 Pine Nuts
15.10.1 Pine Nuts Processing and Storage
15.10.2 Pine Nuts Chemical Composition
References
Chapter 16 Snacks from Fruits and Vegetables
16.1 Introduction
16.2 Classification of Snacks from Fruits and Vegetables
16.2.1 Dehydrated Fruits and Vegetables
16.2.2 Intermediate-Moisture Fruits and Vegetables
16.2.3 Minimally Processed Fruits and Vegetables
16.3 Technologies Based on Water Activity Reduction to Obtain Low- and Intermediate-Moisture Content Snacks from Fruit and Vegetables
16.3.1 Convective Drying
16.3.2 Freeze-Drying
16.3.3 Microwave Drying
16.3.4 Osmotic Dehydration
16.3.5 Vacuum Impregnation
16.3.6 Vacuum Frying of Fruit and Vegetable Snacks
16.4 Conclusions
References
Chapter 17 Dairy-Based Snacks
17.1 Introduction
17.2 Snacks from Cheeses
17.2.1 Dehydrated or Crunchy Cheese Snacks
17.2.1.1 Sun Drying
17.2.1.2 Baking Process
17.2.1.3 General Dehydration Process for Cheese
17.2.1.4 Vacuum Microwave Drying
17.2.2 Pairing Snack
17.2.3 Rolled-Up Snacks
17.3 Yogurt and Fermented Milk
17.3.1 Yogurt Classification
17.3.2 Ingredients
17.3.3 Process
17.3.4 Yogurt Trends
17.3.4.1 Clean Label
17.3.4.2 Ambient Yogurt
17.3.4.3 High Protein, Low Sugar, and Low/Lactose-Free
17.3.4.4 New Flavors
17.3.4.5 Digestive Health and Enhanced Immunity
17.4 Dairy-Based Beverages
17.4.1 Flavored Milk
17.4.2 Milk Smoothies and Milkshakes
17.4.3 Functional Milk Beverages
17.4.3.1 Low-Sugar Functional Milk Beverages
17.4.3.2 Low-Lactose Functional Milk Beverages
17.4.3.3 Protein-Altered Functional Milk Beverages
17.4.3.4 Fat-Altered Functional Milk Beverages
17.4.3.5 Vitamin- and Mineral-Fortified Functional Milk Beverages
17.4.3.6 High-Fiber and Prebiotic Functional Milk Beverages
17.4.3.7 Phytochemical-Fortified Functional Milk Beverages
17.4.4 Functional Whey-Based Beverages
17.4.5 Functional Buttermilk-Based Beverages
17.4.6 Traditional and Novel Processing Techniques
17.5 Dairy-Based Desserts
17.5.1 Ice Cream
17.5.1.1 Definitions and Categories
17.5.1.2 Ingredients and Typical Formulations
17.5.1.3 Ice Cream Manufacturing Process and Trends
17.5.2 Rice Pudding
17.5.3 Chocolate
17.5.3.1 Chocolate Milk
17.5.3.2 Milk-Based Beverage Mixes
17.5.3.3 Milk Chocolate Bars
17.5.4 Others
17.5.4.1 Mousse
17.5.4.2 Flan
References
Chapter 18 Snacks from Animal, Poultry, and Sea Foods
18.1 Introduction
18.2 Microbial Stability of Meats and Marine Products
18.3 Meats and Poultry Snack Products
18.3.1 Fresh Composition of Meats and Poultry Products
18.3.2 Dehydrated Snacks Derived from Meats and Poultry
18.3.3 Intermediate-Moisture Sausages and Dry-Cured Hams
18.3.3.1 Hams
18.3.3.2 Sausages
18.3.4 Pork Rinds and Cracklings
18.3.4.1 Production
18.4 Marine Snack Products
18.4.1 Fresh Composition of Seafoods
18.4.2 Dehydrated Marine Products
References
Chapter 19 Quality Control and Assurance in the Snack Food Industry
19.1 Introduction
19.2 Quality Assurance Programs
19.2.1 Good Manufacturing Practices
19.2.2 Hazard Analysis and Critical Control Points
19.2.3 International Organization for Standardization (ISO)
19.3 Quality Control of Grains and Their Milled Fractions
19.3.1 Cereals
19.3.2 Legumes, Pseudocereals, and Proteins
19.4 Quality Control of Crude and Refined Oils
19.5 Quality Control of Snack Foods
19.5.1 Grain-Based Snacks
19.5.1.1 Popcorn
19.5.1.2 Wheat-Based Snacks
19.5.1.3 Lime-Cooked Snacks
19.5.1.4 Extruded Snacks
19.5.2 Potato, Fruit, and Vegetable Snacks
19.5.2.1 Potato Chips
19.5.2.2 Fruits and Vegetables
19.6 Quality Control of Dairy, Meat, and Seafood
19.6.1 Dairy Products
19.6.2 Meat- and Marine-Based Products
19.7 Quality Control of Packing Materials
References
Chapter 20 Nutritional Composition and Toxic Compounds of Snack Foods
20.1 Introduction
20.2 Food Labeling
20.3 Nutritional Composition of Snack Foods
20.3.1 Popcorn
20.3.2 Wheat-Based Snacks
20.3.3 Granola and Nutritional Bars
20.3.4 Nixtamalized or Lime-Cooked Snacks
20.3.5 Extruded Snacks
20.3.6 Snacks from Legumes, Pseudocereals, and Other Grains
20.3.7 Potato Chips
20.3.8 Almonds and Tree Nuts
20.3.9 Snacks from Fruits and Vegetables
20.3.10 Dairy-Based Snacks
20.3.11 Snacks from Animal, Poultry, and Marine Sources
20.4 Toxicogenic Compounds Associated with Snacks
20.4.1 Antinutritional Factors
20.4.1.1 Trypsin Inhibitors (TIs)
20.4.1.2 Urease Activity
20.4.1.3 Lectins (Hemagglutinins)
20.4.2 Mycotoxins
20.4.3 Toxicogenic Compounds Generated during Processing
20.4.3.1 Acrylamide
20.4.3.2 Nitrosamines
20.4.3.3 Polycyclic Aromatic Hydrocarbons (PAHs)
20.4.3.4 Cyclic Fatty Acid Monomers (CFAM)
References
Chapter 21 Nutraceutical and Health Implications of Snack Foods
21.1 Introduction
21.2 Association between Consumption of Snack Foods and Health
21.3 The Whole Grain Concept
21.4 Dietary Fiber and Resistant Starches
21.4.1 Total Dietary Fiber
21.4.2 Soluble and Prebiotic Fiber Components
21.4.3 Resistant Starches
21.5 Nutraceutical Oils and Lipophilic Nutraceuticals
21.5.1 Nutraceutical Oils (ω-3 and ω-6 Fatty Acids and DHA/EPA)
21.5.2 Phospholipids
21.5.3 Lipophilic Nutraceuticals
21.5.3.1 Phytosterols
21.5.3.2 Carotenes and Xanthophylls
21.5.3.3 Tocopherols and Tocotrienols
21.5.3.4 Policosanols
21.6 Bioactive Peptides
21.6.1 Bioactive Peptides in Dairy Products
21.6.2 Bioactive Peptides in Plant-Based Sources
21.7 Hydrophilic Phytochemicals
21.7.1 Phenolics and Polyphenols
21.7.2 Terpenes
21.7.3 Isothiocyanates and Sulforaphanes
21.8 Probiotics
References
Index