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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Effects of Innovative Processing Techniques

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2016-12-16
  • Pages : 382
  • ISBN : 0128096500
  • Language : En, Es, Fr & De
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

Phytosterols as Functional Food Components and Nutraceuticals

Phytosterols as Functional Food Components and Nutraceuticals
A Book

by Paresh C. Dutta

  • Publisher : CRC Press
  • Release : 2003-12-02
  • Pages : 450
  • ISBN : 9780203913413
  • Language : En, Es, Fr & De
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Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer development and the lowering of cholesterol levels. Details the chemistry, occurrence, and biological effects of phytosterol oxides.

Nutraceuticals and Functional Foods :

Nutraceuticals and Functional Foods :
Chemistry And Health Promoting Properties Of Fruits And Beverages Involved In Prevention Of Chronic Diseases

by G. K. Jayaprakasha,Bhimanagouda S. Patil

  • Publisher : EOLSS Publications
  • Release : 2015-12-30
  • Pages : 354
  • ISBN : 178021037X
  • Language : En, Es, Fr & De
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Nutraceuticals and Functional Foods is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The present series on “Nutraceuticals and Functional Foods” focuses on the health-promoting properties of fruits and their active components involved in the prevention of chronic diseases. A world-class group of academic researchers and scientists wrote these chapters to provide state-of-the-art reviews. The nine chapters in this book provide an integrated picture of the health beneficial properties of functional foods. Chapters 1-3 address the health benefits of commonly consumed beverages such as tea, coffee, and fruit juices. Chapters 4-8 deal with the nutraceutical properties of major and highly consumed fruits, including pomegranates, citrus, grapes, kiwifruits, annona, and berries. In addition, these chapters discuss consumer interest in naturally colored foods with regard to absorption, metabolism, and antioxidant capacity, followed by the causes of inflammatory diseases and diabetes, as well as various biological activities that can overcome these health concerns. Chapter 9 presents the heart health benefits of plant sterols, these compounds found naturally in whole grains, nuts, oil seeds and legumes as well as fruits, and are structurally similar to cholesterol and can reduce total and LDL cholesterol levels in humans. Thus, this series comprehensively describes the basic information that will be useful for scientists, researchers, teachers, and consumers. This volume is aimed at the following major target audiences: University and College Students, Educators, Professional Practitioners, and Research Personnel.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
A Book

by Joyce I. Boye

  • Publisher : John Wiley & Sons
  • Release : 2015-01-27
  • Pages : 400
  • ISBN : 1118504941
  • Language : En, Es, Fr & De
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For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
Processing Technologies

by John Shi

  • Publisher : CRC Press
  • Release : 2006-08-24
  • Pages : 427
  • ISBN : 9781420004076
  • Language : En, Es, Fr & De
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A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Handbook of Nutraceuticals and Functional Foods, Second Edition

Handbook of Nutraceuticals and Functional Foods, Second Edition
A Book

by Robert E.C. Wildman

  • Publisher : CRC Press
  • Release : 2016-04-19
  • Pages : 560
  • ISBN : 1420006185
  • Language : En, Es, Fr & De
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Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.

Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals
Bioactive Components, Formulations and Innovations

by Chukwuebuka Egbuna,Genevieve Dable Tupas

  • Publisher : Springer Nature
  • Release : 2020-08-24
  • Pages : 642
  • ISBN : 3030423190
  • Language : En, Es, Fr & De
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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.

Handbook of Nutraceuticals and Functional Foods, Third Edition

Handbook of Nutraceuticals and Functional Foods, Third Edition
A Book

by Robert E.C. Wildman,Richard S. Bruno

  • Publisher : CRC Press
  • Release : 2019-11-19
  • Pages : 336
  • ISBN : 0429530617
  • Language : En, Es, Fr & De
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This handbook compiles information on novel ingredients and functional food products from leading authors in their respective areas of expertise. It provides an evidence-based and authoritative review of the prophylactic properties exerted by food components, foods, and dietary patterns. It includes information on the chemical properties, dietary sources, intakes, efficacy, health effects, and safety of each bioactive compound, functional food, or nutraceutical. This edition contains many new topics, including inflammation relief, exercised-induced immunity, Alzheimer’s disease, and dementia.

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals

Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
A Book

by Fereidoon Shahidi,Jean-Richard Neeser,J. Bruce German

  • Publisher : CRC Press
  • Release : 2004-03-04
  • Pages : 484
  • ISBN : 0824757165
  • Language : En, Es, Fr & De
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This reference compiles a broad spectrum of perspectives from specialists in academic, governmental, and industrial research settings to demonstrate the influence of biochemistry and biotechnological applications on functional food developments. Focusing on topics not covered in depth in other texts on the subject, the book analyzes the nutritional and physiological benefits of functional foods, the effect and development of active ingredients in functional foods, and consumer and regulatory issues that will influence biotechnological advancements in the food industry. It also Illustrates the expanding role of functional foods and nutraceuticals in the promotion of human health.

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
A Book

by M. Selvamuthukumaran,Yashwant Pathak

  • Publisher : CRC Press
  • Release : 2018-08-06
  • Pages : 330
  • ISBN : 1351662813
  • Language : En, Es, Fr & De
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Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.

Methods of Analysis for Functional Foods and Nutraceuticals

Methods of Analysis for Functional Foods and Nutraceuticals
A Book

by W. Jeffrey Hurst

  • Publisher : CRC Press
  • Release : 2002-04-16
  • Pages : 416
  • ISBN : 1420014676
  • Language : En, Es, Fr & De
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Written by experts at the forefront of phytochemical analysis, this book covers the important classes of bioactive components of functional foods and nutraceuticals. It also includes some components for which no acceptable methods of analysis are yet available. Organized by compound class, Methods of Analysis for Functional Foods and Nutraceuticals

Flavor Development for Functional Foods and Nutraceuticals

Flavor Development for Functional Foods and Nutraceuticals
A Book

by M. Selvamuthukumaran,Yashwant Pathak

  • Publisher : CRC Press
  • Release : 2019-11
  • Pages : 274
  • ISBN : 9780429470592
  • Language : En, Es, Fr & De
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"This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products"--

Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World
A Book

by Debasis Bagchi

  • Publisher : Elsevier
  • Release : 2014-02-25
  • Pages : 592
  • ISBN : 0124059120
  • Language : En, Es, Fr & De
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This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality control, a broad spectrum of safety studies and GRAS, peer-reviewed publications and cutting-edge human clinical studies have emerged. An increasing number of additional populations around-the-world now recognize the efficacy and functions of nutraceuticals and functional foods as established by those scientific research studies. As a result, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world. Features fully revised and updated information with current regulations from around the world, including GRAS status and DSHEA regulators Offers 45% new content including three new chapters –NSF: Ensuring the Public Health and Safety Aspects of Nutraceuticals and Functional Foods; Role of the United States Pharmacoepia in the Establishment of Nutraceuticals and Functional Food Safety; An Overview on the New Dietary Ingredient (NDI) and Generally Recognized as Safe (GRAS) Status, and the addition of cGMP regulations for dietary supplements Includes insight into working with regulatory agencies, processes and procedures Provides a link to the contact information for most regulatory bodies for readers wishing to gain further knowledge

Functional Foods, Nutraceuticals and Natural Products

Functional Foods, Nutraceuticals and Natural Products
Concepts and Applications

by Dhiraj A. Vattem,Vatsala Maitin

  • Publisher : DEStech Publications, Inc
  • Release : 2015-10-06
  • Pages : 836
  • ISBN : 1605951013
  • Language : En, Es, Fr & De
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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 Ingredients from Algae for Foods and Nutraceuticals

Functional Ingredients from Algae for Foods and Nutraceuticals
A Book

by Herminia Dominguez

  • Publisher : Elsevier
  • Release : 2013-09-30
  • Pages : 768
  • ISBN : 0857098683
  • Language : En, Es, Fr & De
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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

Functional Foods and Dietary Supplements

Functional Foods and Dietary Supplements
Processing Effects and Health Benefits

by Athapol Noomhorm,Imran Ahmad,Anil Kumar Anal

  • Publisher : John Wiley & Sons
  • Release : 2014-03-11
  • Pages : 512
  • ISBN : 1118227824
  • Language : En, Es, Fr & De
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Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.

Functional Food and Human Health

Functional Food and Human Health
A Book

by Vibha Rani,Umesh C. S. Yadav

  • Publisher : Springer
  • Release : 2018-10-12
  • Pages : 694
  • ISBN : 9811311234
  • Language : En, Es, Fr & De
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Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors. Processed food has reduced the nutritional value of our diet, and although supplementing foods with various additives is considered an alternative, the long-term impact of this is not known. Many laboratories around the world are working to identify various nutritional components in our daily food and their effect on human health. These have been classified as Nutraceuticals or functional food, and they may have preventive and therapeutic effects in a number of pathologies associated with modern dietary habits and lifestyles. This book addresses various aspects of this issue, revitalizing the discussion and consolidating the latest research on nutritional and functional food and their effects in in-vitro, in-vivo and human clinical studies.

Lipids for Functional Foods and Nutraceuticals

Lipids for Functional Foods and Nutraceuticals
A Book

by F. D. Gunstone

  • Publisher : Oily Press
  • Release : 2003-01-15
  • Pages : 322
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Foods can be considered "functional" if they contain bioactive molecules that reduce the risk of disease or act positively to promote good health. The active ingredients in these functional foods and neutraceuticals often include lipids, which are essentiial components in the diet. Frank Gunstone and his team of international contributors have produced an essential gude for those people who produce lipids and those who seek to incorporate them into appropriate food products. The first chapter in the book goes over the development of functional foods. Subsequent chapters explore carotenoids, tocopherols, phytosterols, omega-3 oils, diacylglycerols, structured lipids, sesame oil, rice bran oil and oils or preparations that contain various types of acids.

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
Processing Technologies, Second Edition

by John Shi

  • Publisher : CRC Press
  • Release : 2015-10-28
  • Pages : 659
  • ISBN : 1482240653
  • Language : En, Es, Fr & De
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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 technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.

Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals

Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals
A Book

by Israel Goldberg

  • Publisher : Springer Science & Business Media
  • Release : 1994-04-30
  • Pages : 571
  • ISBN : 9780834216884
  • Language : En, Es, Fr & De
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