Current Topics in Functional Food PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Current Topics in Functional Food PDF full book. Access full book title Current Topics in Functional Food by Naofumi Shiomi. Download full books in PDF and EPUB format.
Author: Naofumi Shiomi
Publisher: BoD – Books on Demand
ISBN: 1803557923
Category : Health & Fitness
Languages : en
Pages : 282
Get Book Here
Book Description
The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This book discusses the characteristics of functional foods and the health benefits of ingredients including ginger, herbs, probiotics, mushrooms, and dairy products. It also provides new ideas for the production of new functional foods and managing health through the daily diet.
Author: Naofumi Shiomi
Publisher: BoD – Books on Demand
ISBN: 1803557923
Category : Health & Fitness
Languages : en
Pages : 282
Get Book Here
Book Description
The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This book discusses the characteristics of functional foods and the health benefits of ingredients including ginger, herbs, probiotics, mushrooms, and dairy products. It also provides new ideas for the production of new functional foods and managing health through the daily diet.
Author: Maria Saarela
Publisher: Elsevier
ISBN: 0857092553
Category : Health & Fitness
Languages : en
Pages : 671
Get Book Here
Book Description
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products
Author: D. Mudgil
Publisher: Scientific Publishers
ISBN: 9387869636
Category : Technology & Engineering
Languages : en
Pages : 396
Get Book Here
Book Description
The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.
Author: Sreerag Gopi
Publisher: CRC Press
ISBN: 100056567X
Category : Science
Languages : en
Pages : 392
Get Book Here
Book Description
This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases. Chapters explore the varied sources, biochemical properties, metabolics, health benefits, and safety of bioactive ingredients of nutraceutical and functional food products. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness. In addition to discussing scientific and clinical rationales for different sources of functional foods, the book also explains in detail scientific methodologies used to investigate the functionality, effectiveness, and safety of bioactive ingredients in food. The chapter authors discuss advanced nanocarriers for nutraceuticals based on structured lipids and nonlipids, nanoparticulate approaches for improved nutrient bioavailability, adulteration and safety issues, nanodelivery systems, microencapsulation, and more. The book discusses some particular health benefits from nutrition nutraceuticals, including probiotic dairy and non-dairy products and bioactive proteins and peptides as functional foods. The volume also gives an overview of emerging trends, growth patterns, and new opportunities in the field of nutraceuticals and functional foods.
Author: Chukwuebuka Egbuna
Publisher: Springer Nature
ISBN: 3030423190
Category : Technology & Engineering
Languages : en
Pages : 644
Get Book Here
Book Description
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.
Author: Naofumi Shiomi
Publisher: BoD – Books on Demand
ISBN: 9535129414
Category : Science
Languages : en
Pages : 257
Get Book Here
Book Description
Superfoods and functional foods are receiving increasing attention because of their important roles in health. This book focuses on the production of superfoods and functional foods and their role as medicine. In the early chapters, prominent researchers introduce the roles and production of microalgae and functional fruits through metabolic engineering, the use of food waste, and effective cooking procedures. In the latter chapters, other prominent researchers introduce the medical effects of polyphenols, glutamine, and unsaturated fatty acids, which are contained in superfoods and functional foods. They suggest the importance of superfoods and functional foods in the treatment and prevention of many diseases. It is also recommended for readers to take a look at a related book, Superfood and Functional Food: An Overview of Their Processing and Utilization.
Author: Jim Smith
Publisher: John Wiley & Sons
ISBN: 1444390392
Category : Technology & Engineering
Languages : en
Pages : 530
Get Book Here
Book Description
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)
Author: Naofumi Shiomi
Publisher: BoD – Books on Demand
ISBN: 1789232082
Category : Health & Fitness
Languages : en
Pages : 92
Get Book Here
Book Description
Superfood is a food that contains active ingredients or important nutrients at extremely high levels. Protective effects of superfoods on diseases have been remarked. Recently, several foods such as camu camu, chia seeds and goji berries are well known, and their trade has been rapidly increasing in the past 10 years. The purpose of this book is the development of a novel concept of superfoods and diet-containing superfoods. In the chapters, researchers have introduced the active components of superfoods and diets using such foods. Superfoods derived from fish and by-products of beer brewing are also introduced. Moreover, the procedure of bio-accessibility is also considered. I expect that the readers understand this novel concept of superfoods.
Author: Debasis Bagchi
Publisher: Academic Press
ISBN: 0128027797
Category : Technology & Engineering
Languages : en
Pages : 546
Get Book Here
Book Description
Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing
Author: Danik Martirosyan
Publisher: Createspace Independent Publishing Platform
ISBN: 9781726448963
Category :
Languages : en
Pages : 140
Get Book Here
Book Description
INTRODUCTION The Functional Food Center has successfully held 24 International Conferences, including this one, since 2004. We take special interest in enabling (providing) the assimilation of scientific knowledge at our conferences under the series "Functional Foods and Chronic Diseases: Science and Practice." The 24th International Conference was held September 20th through September 21st, in Boston, MA, USA. This conference is titled "Functional Foods, Nutrition and Chronic Diseases: Science and Practice." Main Conference Sessions and Topics Include: 1.Functional Food Definition, Status, and Regulation 2.Biomarkers, Bioinformatics, Bioactive Molecules for Development of Functional Foods 3.Functional Foods Consumption: Product Development, Marketing and Consumer acceptance 4.Functional Foods and Bioactive Compound(s): Prevention and Management of Non-communicable Diseases 5.Nutrition and Functional Foods for Patients with Prediabetes and Diabetes 6.Bioactive Compounds in Health and Disease 7.Functional Food Ingredients: Sources and Potential Benefits in Public Health 8.Current Research and Development of New Functional Food Products The Functional Food Center's research has allowed modern society to evade the side effects of modern pharmaceuticals and the problems associated with treating chronic diseases through surgical procedures. Presented in this book are scientists, food manufacturers, and healthcare professionals who are committed to functional food research that have brought together ideas and research to treat chronic illnesses and improve the quality of life through the utilization of functional foods with bioactive compounds. This book presents the discovery, sources, potential health benefits, and safety aspects of bioactive compounds and functional foods for health and disease, in addition to, the scientific research and development of novel functional food products. This issue not only preserves the numerous scientific concepts and contributions made in the field of functional food, but also lays the foundation for a field of science that will undoubtedly expand, logarithmically, in the coming years, changing modern society's relationship with medicine. Danik M. Martirosyan, Ph.D., President of Functional Food Center/ Functional Food Institute, Dallas, TX, USA Jin-Rong (Joseph) Zhou, Ph.D, Associate Professor of Surgery, Director of Nutrition/Metabolism Laboratory at Department of Surgery, Beth Israel Deaconess Medical Center, Harvard Medical School, Boston, MA, USA
