Designing Functional Foods

Author : D. Julian McClements,Eric A Decker
Publisher : Elsevier
Page : 744 pages
File Size : 45,7 Mb
Release : 2009-07-30
Category : Technology & Engineering
ISBN : 9781845696603

Get Book

Designing Functional Foods by D. Julian McClements,Eric A Decker Pdf

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

Author : Israel Goldberg
Publisher : Springer Science & Business Media
Page : 600 pages
File Size : 45,8 Mb
Release : 1994-04-30
Category : Business & Economics
ISBN : 0834216884

Get Book

Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals by Israel Goldberg Pdf

Author : I. Goldberg
Publisher : Springer Science & Business Media
Page : 579 pages
File Size : 45,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461520733

Get Book

Functional Foods by I. Goldberg Pdf

"Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today. In modern society, we have turned to drugs to treat, miti gate, or prevent diseases. However, since the discovery of nutrients and our increasing analytical capabilities at the molecular level, we are beginning to become more knowledgeable of the biochemical structure-function relationship of the myriad of chemicals that occur naturally in foods and their effect on the human body. The holistic approach to medicine and diet that began in the 1970s has now seen a renewal as we realize that certain foods, because of the presence of specific biochemicals, can have a positive impact on an individual's health, physical well-being, and mental state. In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry. In Japan this concept has led to one of the largest growing markets, where they have defined "functional foods" as regular foods derived only from naturally occurring in gredients. The Japanese further require that the functional foods be consumed as part of the diet and not in supplement form (i. e.

Author : António Vicente,Cristina Silva,Chelo Gonzalez
Publisher : Springer Nature
Page : 204 pages
File Size : 46,9 Mb
Release : 2022-01-01
Category : Technology & Engineering
ISBN : 9783030835705

Get Book

Delivering Functionality in Foods by António Vicente,Cristina Silva,Chelo Gonzalez Pdf

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

Author : Jim Smith,Edward Charter
Publisher : John Wiley & Sons
Page : 528 pages
File Size : 55,8 Mb
Release : 2011-03-08
Category : Technology & Engineering
ISBN : 1444390392

Get Book

Functional Food Product Development by Jim Smith,Edward Charter Pdf

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 : Raffaella Boggia,Paola Zunin,Federica Turrini
Publisher : MDPI
Page : 206 pages
File Size : 53,8 Mb
Release : 2021-03-02
Category : Science
ISBN : 9783036501161

Get Book

Functional Foods and Food Supplements by Raffaella Boggia,Paola Zunin,Federica Turrini Pdf

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.

Author : Israel Goldberg
Publisher : Springer
Page : 571 pages
File Size : 46,9 Mb
Release : 2010-12-07
Category : Technology & Engineering
ISBN : 1441951954

Get Book

Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals by Israel Goldberg Pdf

Author : Debasis Bagchi,Sreejayan Nair
Publisher : Academic Press
Page : 544 pages
File Size : 41,8 Mb
Release : 2016-09-19
Category : Business & Economics
ISBN : 9780128027790

Get Book

Developing New Functional Food and Nutraceutical Products by Debasis Bagchi,Sreejayan Nair Pdf

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 : Gopinadhan Paliyath,Marica Bakovic,Kalidas Shetty
Publisher : John Wiley & Sons
Page : 435 pages
File Size : 46,5 Mb
Release : 2011-08-15
Category : Technology & Engineering
ISBN : 9780470960820

Get Book

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention by Gopinadhan Paliyath,Marica Bakovic,Kalidas Shetty Pdf

Functional Foods, Nutraceuticals and Degenerative Disease Prevention is a compilation of different segments of functional foods and nutraceuticals focusing on their mechanism of action in the human body leading to disease prevention. Numerous chapters deal with different functional foods in terms of their efficacy, highlighting the mechanism of action of their ingredients. The book focuses on the biochemistry and molecular biology of the disease prevention process rather than simply compiling the benefits of functional foods and nutraceuticals. Aimed primarily at an audience comprised of researchers, industry professionals, food scientists, medical professionals and graduate level students, Functional Foods, Nutraceuticals and Degenerative Disease Prevention offers a mechanism-based interpretation for the effect of nutraceuticals within the human body. Ultimately, the discussion of the biological effects of a variety of functional foods will provide a wholesome approach to the maintenance of health through judicious choice of functional foods.

Author : Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin
Publisher : CRC Press
Page : 670 pages
File Size : 53,6 Mb
Release : 2006-09-28
Category : Technology & Engineering
ISBN : 9781420007725

Get Book

Functional Foods and Biotechnology by Kalidas Shetty,Gopinadhan Paliyath,Anthony Pometto,Robert E. Levin Pdf

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity. Biotechnology has become an important tool in recent ye

Author : Israel Goldberg
Publisher : Unknown
Page : 571 pages
File Size : 47,7 Mb
Release : 1994
Category : Nutrition
ISBN : 0442012748

Get Book

Functional Foods by Israel Goldberg Pdf

Author : Kalidas Shetty,Dipayan Sarkar
Publisher : CRC Press
Page : 454 pages
File Size : 45,5 Mb
Release : 2020-04-13
Category : Technology & Engineering
ISBN : 9781000760286

Get Book

Functional Foods and Biotechnology by Kalidas Shetty,Dipayan Sarkar Pdf

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

Author : Mary K. Schmidl,Theodore P. Labuza
Publisher : Springer Science & Business Media
Page : 424 pages
File Size : 42,6 Mb
Release : 2000-06-30
Category : Business & Economics
ISBN : 0834212617

Get Book

Essentials Of Functional Foods by Mary K. Schmidl,Theodore P. Labuza Pdf

Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.

Author : Giuseppe Mazza
Publisher : CRC Press
Page : 484 pages
File Size : 48,8 Mb
Release : 1998-06-19
Category : Technology & Engineering
ISBN : 1566764874

Get Book

Functional Foods by Giuseppe Mazza Pdf

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.

Author : Danik M. Martirosyan
Publisher : D&A Inc.
Page : 360 pages
File Size : 55,7 Mb
Release : 2009-06-25
Category : Chronic diseases
ISBN : 0976753553

Get Book

Functional Foods for Chronic Diseases, Volume 4: Obesity, Diabetes, Cardiovascular Disorders and AIDS by Danik M. Martirosyan Pdf

This book reviews functional foods for the prevention and treatment of chronic diseases from multidisciplinary perspective. The report stresses the urgency of modern society to deal with chronic diseases and the need for the creation of functional foods on the basis of natural plant-derived resources. This book represents collections of selected reviews on modern approaches in the prevention and treatment of chronic diseases such as cardiovascular, cancer, diabetes, obesity and AIDS by using the newest achievements in herbal remedies, food additives and non-traditional plants.