Functional Food Ingredients From Plants
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Functional Food Ingredients From Plants
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Author :
language : en
Publisher: Academic Press
Release Date : 2019-08-22
Functional Food Ingredients From Plants written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-22 with Technology & Engineering categories.
Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand
Plant Foods And Underutilized Fruits As Source Of Functional Food Ingredients
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Author : Dario Donno
language : en
Publisher: MDPI
Release Date : 2020-12-03
Plant Foods And Underutilized Fruits As Source Of Functional Food Ingredients written by Dario Donno and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-12-03 with Science categories.
Changes in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers.
Plant Foods And Underutilized Fruits As Source Of Functional Food Ingredients
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Author : Dario Donno
language : en
Publisher:
Release Date : 2020
Plant Foods And Underutilized Fruits As Source Of Functional Food Ingredients written by Dario Donno and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with categories.
Changes in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers.
Plant Based Bioactive Compounds And Food Ingredients
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Author : Junaid Ahmad Malik
language : en
Publisher:
Release Date : 2023
Plant Based Bioactive Compounds And Food Ingredients written by Junaid Ahmad Malik and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023 with Food categories.
"This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases. The book shows how encapsulation methods and plant-based materials may be used in a variety of ways. The first section, Encapsulation Technologies, delves into the concepts, advantages, and techniques for encapsulating bioactives based on cereals, spices, and coffee. It also discusses the role of nanoliposomes for encapsulation of natural foods. The second section, Functional Aspects of Plant-Based Foods, discusses functional aspects of plant-based foods, nutraceutical-based functional food design, diverse functional food items, functional aspects of food, and the role of functional components. The third section, Health Benefits of Plant-Based Foods, covers selected plants (such as cereals, pepper, and coffee) and their chief phytochemicals and bioactive compounds along with their health benefits. The fourth section, Safety Aspects of Functional and Natural Foods, examines the role of functional foods in food safety and provides an overview of industrial food safety issues and techniques for monitoring food quality and safety. This volume will act as reference book for researchers, scientists, students, and food processors, providing a wealth of knowledge on encapsulation processes and their applications, functional foods, and food safety issues"--
Functional Foods
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Author : Navnidhi Chhikara
language : en
Publisher: John Wiley & Sons
Release Date : 2022-03-29
Functional Foods written by Navnidhi Chhikara and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-29 with Technology & Engineering categories.
Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Functional Food Product Development
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Author : Jim Smith
language : en
Publisher: Wiley-Blackwell
Release Date : 2010-06-28
Functional Food Product Development written by Jim Smith and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06-28 with Technology & Engineering categories.
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
Functional Food Ingredients And Nutraceuticals
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Author : John Shi
language : en
Publisher: CRC Press
Release Date : 2015-10-28
Functional Food Ingredients And Nutraceuticals written by John Shi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-28 with Technology & Engineering categories.
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno
Functional Food Ingredients And Nutraceuticals
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Author : John Shi
language : en
Publisher:
Release Date : 2007
Functional Food Ingredients And Nutraceuticals written by John Shi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Functional foods categories.
As part of the trend toward holistic medicine and self-care for chronic conditions, consumers are increasingly turning to plant foods and dietary supplements. Shi (Federal Department of Agriculture, Agri-Food Canada; food engineering, U.
Functional Foods Nutraceuticals And Natural Products
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Author : Dhiraj A. Vattem
language : en
Publisher: DEStech Publications, Inc
Release Date : 2015-10-06
Functional Foods Nutraceuticals And Natural Products written by Dhiraj A. Vattem and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-06 with Health & Fitness categories.
Bioactive ingredients in foods and their pharmacological and health effects. Functional foods and bioactives of microbial, plant and animal origin, including probiotics, herbs, spices, vegetables, specialty fruits, seafood and milk components. Impact on the microbiome, emerging metabolic pathways and prevention of chronic and infectious diseases.Techniques for functional food development and evaluation.Regulatory and safety considerations. This volume presents basic and advanced technical information on the sources, mechanisms and safety of food bioactives in the etiology and prevention of chronic and infectious diseases. In this context, it offers details useful not only for understanding but also improving the functionality of foods. It reviews advances in multiple phytochemicals and food ingredients known for positive effects on human physiology, including interactions with the human microbiome. Metabolomic and proteomic techniques are explored as ways of improving the understanding of mechanisms of action, and increasing the therapeutic effectiveness of selected food ingredients. Special attention is given to chemistry, molecular structure and pharmacological effects of bioactive ingredients. Bioactives from a wide range of foods are investigated, including pro- and prebiotics, fungi, yeasts, herbs, spices, fruits, vegetables, seafood and many more. The text provides systematic information needed to develop and validate commercial products incorporating functional ingredients.
Functional Foods And Biotechnology
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Author : Kalidas Shetty
language : en
Publisher: CRC Press
Release Date : 2020-04-13
Functional Foods And Biotechnology written by Kalidas Shetty and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-13 with Technology & Engineering categories.
The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH