Designing Functional Foods
Designing Functional Foods

Author: D. Julian McClements

Publisher: Elsevier

Published: 2009-07-30

Total Pages: 745

ISBN-13: 1845696603

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The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas.Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered.With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. - Reviews digestion and absorption of food components including oral physiology and gut microbial ecology - Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods - Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Functional Food Product Development
Functional Food Product Development

Author: Jim Smith

Publisher: John Wiley & Sons

Published: 2011-03-08

Total Pages: 530

ISBN-13: 1444390392

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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 Foods and Food Supplements
Functional Foods and Food Supplements

Author: Raffaella Boggia

Publisher: MDPI

Published: 2021-03-02

Total Pages: 206

ISBN-13: 3036501169

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Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.

Developing New Functional Food and Nutraceutical Products
Developing New Functional Food and Nutraceutical Products

Author: Debasis Bagchi

Publisher: Academic Press

Published: 2016-09-19

Total Pages: 546

ISBN-13: 0128027797

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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

Functional Foods and Biotechnology
Functional Foods and Biotechnology

Author: Kalidas Shetty

Publisher: CRC Press

Published: 2006-09-28

Total Pages: 672

ISBN-13: 1420007726

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Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value. Applying scientific concepts, the text explores the design of functional food ingredients, the bio-mobilization of major nutrients, and the use of specific phenolic metabolites in disease prevention. Specialty topics include oxidation and disease, antibodies from eggs, phytochemicals as antimicrobials, and passive immune improvement with pro- and pre-biotics. The text provides key emerging techniques for improving food production and processing, enhancing food safety and quality, and increasing nutritional values a

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Author: Blanca Hernandez-Ledesma

Publisher: Academic Press

Published: 2021-12-03

Total Pages: 676

ISBN-13: 012822584X

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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. - Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds - Offers an overview of the main anti-inflammatory and antioxidant compounds in foods - Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Green Bio-processes
Green Bio-processes

Author: Binod Parameswaran

Publisher: Springer

Published: 2018-11-03

Total Pages: 451

ISBN-13: 9811332630

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This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Functional Foods in Cancer Prevention and Therapy
Functional Foods in Cancer Prevention and Therapy

Author: Yearul Kabir

Publisher: Academic Press

Published: 2020-03-24

Total Pages: 522

ISBN-13: 0128161515

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Functional Foods in Cancer Prevention and Therapy presents the wide range of functional foods associated with the prevention and treatment of cancer. In recent decades, researchers have made progress in our understanding of the association between functional food and cancer, especially as it relates to cancer treatment and prevention. Specifically, substantial evidence from epidemiological, clinical and laboratory studies show that various food components may alter cancer risk, the prognosis after cancer onset, and the quality of life after cancer treatment. The book documents the therapeutic roles of well-known functional foods and explains their role in cancer therapy. The book presents complex cancer patterns and evidence of the effective ways to control cancers with the use of functional foods. This book will serve as informative reference for researchers focused on the role of food in cancer prevention and physicians and clinicians involved in cancer treatment.

Functional Ingredients from Algae for Foods and Nutraceuticals
Functional Ingredients from Algae for Foods and Nutraceuticals

Author: Herminia Dominguez

Publisher: Elsevier

Published: 2013-09-30

Total Pages: 766

ISBN-13: 0857098683

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Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. - Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae - Discusses methods for the extraction of bioactives from algae - Describes the use of algae and products derived from them in the food and nutraceutical industries

Nutrition: A Very Short Introduction
Nutrition: A Very Short Introduction

Author: David Bender

Publisher: OUP Oxford

Published: 2014-06-26

Total Pages: 129

ISBN-13: 0191504157

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Nutrition is a topic of wide interest and importance. In spite of growing understanding of the underlying biochemistry, and health campaigns such as 'five-a-day', increasing obesity and reported food allergies and eating disorders, as well as the widely advertised 'supposed' benefits of food supplements mean that a clear explanation of the basic principles of a healthy diet are vital. In this Very Short Introduction, David Bender explains the basic elements of food, the balance between energy intake and exercise, the problems of over- and under-nutrition, and raises the question of safety of nutritional supplements. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.