Handbook Of Food Bioactive Ingredients
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Handbook Of Food Bioactive Ingredients
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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2023-10-15
Handbook Of Food Bioactive Ingredients written by Seid Mahdi Jafari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-15 with Technology & Engineering categories.
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
Handbook Of Research On Food Science And Technology
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Author : Monica Lizeth Chavez-Gonzalez
language : en
Publisher: CRC Press
Release Date : 2019-01-15
Handbook Of Research On Food Science And Technology written by Monica Lizeth Chavez-Gonzalez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-15 with Science categories.
The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.
Handbook Of Nutraceuticals And Natural Products
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Author : Sreerag Gopi
language : en
Publisher: John Wiley & Sons
Release Date : 2022-06-29
Handbook Of Nutraceuticals And Natural Products written by Sreerag Gopi 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 2022-06-29 with Technology & Engineering categories.
An essential treatment of nutraceuticals and natural products, their preparation techniques, and applications In Handbook of Nutraceuticals and Natural Products: From Concepts to Application, a team of distinguished researchers delivers a one-stop resource describing the preparation techniques and functional uses of nutraceuticals and natural products with a focus on the technologies involved. The book includes coverage of the biological, medicinal, and nutritional properties and applications of functional foods, as well as the advanced technologies used in the extraction and functionalization of nano components and the nanomaterial and nanochemical aspects of the products. The authors discuss developmental research as well as user-level benefits of nutraceuticals and natural products and thoroughly review the market analyses, quality assurance processes, and regulations relevant to nutraceuticals and natural products. They also cover: Thorough introductions to nutraceuticals, functional foods, liposomal technology, prebiotics, and lycopene and its active drug delivery Comprehensive explorations of nutraceutical compounds from marine microalgae and poly lysine as an antimicrobial agent Practical discussions of a nutraceuticals approach to treating cancer-cachexia and early life nutrition and epigenetics In-depth examinations of encapsulation and delivery of nutraceuticals and bioactive compounds by nanoliposomes and tocosomes as promising nanocarriers Perfect for chemists, biochemists, food scientists, and materials scientists, Nutraceuticals and Natural Products: From Concepts to Application will also earn a place in the libraries of medical scientists working in academia or industry, as well as nutritionists, dietitians, and biochemistry graduate students studying nutraceuticals.
Handbook Of Nutraceuticals And Functional Foods
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Author : Robert E.C. Wildman
language : en
Publisher: CRC Press
Release Date : 2019-11-19
Handbook Of Nutraceuticals And Functional Foods written by Robert E.C. Wildman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-19 with Health & Fitness categories.
The field of functional foods along with their bioactive food components has grown tremendously over the past decades. Often guided by hypothesis-generating epidemiological observations, discoveries from basic science studies and controlled trials in humans have provided critical evidence to help establish an optimal diet that alleviates chronic disease risk. These advances have also driven efforts by the food and nutraceutical industries to establish and market health claims, formulate extra-value foods, and even generate new health foods for human benefit. Handbook of Nutraceuticals and Functional Foods, Third Edition, compiles the data from experts in the field that potentiates the already established credibility of the earlier editions. In its three-section format, it provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes. Beginning with an overview of the field and associated regulations, each chapter describes the chemical properties, bioactivities, dietary sources, and evidence of these health-promoting dietary constituents. Features: • Summarizes plant- and animal-based functional foods and their bioactive components • New chapters on cannabidiol and scientific, legal, and regulatory considerations; green tea and nutraceutical applications; and herbal nutraceuticals and insulin resistance • Includes information on functional food beverages including coffee, green tea, and dairy milk • Discusses antioxidant and anti-inflammatory activities of vitamin E, anthocyanins and other (poly)phenolic compounds, and carotenoids • Provides an update on the health benefits and requirements of protein and performance and therapeutic application and safety of creatine.
Nanoencapsulation Of Food Bioactive Ingredients
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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2017-05-25
Nanoencapsulation Of Food Bioactive Ingredients written by Seid Mahdi Jafari and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with Technology & Engineering categories.
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
Handbook Of Plant Food Phytochemicals
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Author : Brijesh K. Tiwari
language : en
Publisher: John Wiley & Sons
Release Date : 2013-01-02
Handbook Of Plant Food Phytochemicals written by Brijesh K. Tiwari 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 2013-01-02 with Technology & Engineering categories.
Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due recognition has been given to the importance of phytochemicals in maintaining our health. New evidence for the role of specific plant food phytochemicals in protecting against the onset of diseases such as cancers and heart disease is continually being put forward. The increasing awareness of consumers of the link between diet and health has exponentially increased the number of scientific studies into the biological effects of these substances. The Handbook of Plant Food Phytochemicals provides a comprehensive overview of the occurrence, significance and factors effecting phytochemicals in plant foods. A key of objective of the book is to critically evaluate these aspects. Evaluation of the evidence for and against the quantifiable health benefits being imparted as expressed in terms of the reduction in the risk of disease conferred through the consumption of foods that are rich in phytochemicals. With world-leading editors and contributors, the Handbook of Plant Food Phytochemicals is an invaluable, cutting-edge resource for food scientists, nutritionists and plant biochemists. It covers the processing techniques aimed at the production of phytochemical-rich foods which can have a role in disease-prevention, making it ideal for both the food industry and those who are researching the health benefits of particular foods. Lecturers and advanced students will find it a helpful and readable guide to a constantly expanding subject area.
Handbook Of Nutraceuticals Volume Ii
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Author : Yashwant Vishnupant Pathak
language : en
Publisher: CRC Press
Release Date : 2011-05-16
Handbook Of Nutraceuticals Volume Ii written by Yashwant Vishnupant Pathak and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-16 with Technology & Engineering categories.
Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and reduced health care expenses as well as disease prevent
Handbook Of Food Chemistry
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Author : Peter Chi Keung Cheung
language : en
Publisher: Springer
Release Date : 2015-10-19
Handbook Of Food Chemistry written by Peter Chi Keung Cheung and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-19 with Technology & Engineering categories.
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Retention Of Bioactives In Food Processing
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Author : Seid Mahdi Jafari
language : en
Publisher: Springer Nature
Release Date : 2022-07-25
Retention Of Bioactives In Food Processing written by Seid Mahdi Jafari and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-07-25 with Technology & Engineering categories.
Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread. This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials. Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.
Functional Foods And Nutraceuticals
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Author : Chukwuebuka Egbuna
language : en
Publisher: Springer Nature
Release Date : 2020-08-24
Functional Foods And Nutraceuticals written by Chukwuebuka Egbuna and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-24 with Technology & Engineering categories.
Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.