Designing Functional Foods

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

Produk Detail:

  • Author : D. Julian McClements
  • Publisher : Elsevier
  • Pages : 744 pages
  • ISBN : 1845696603
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKDesigning Functional Foods

Designing Functional Foods

Designing Functional Foods
  • Author : D. Julian McClements,Eric A Decker
  • Publisher : Elsevier
  • Release : 30 July 2009
GET THIS BOOKDesigning Functional Foods

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

Functional Foods and Biotechnology

Functional Foods and Biotechnology
  • Author : Kalidas Shetty,Dipayan Sarkar
  • Publisher : CRC Press
  • Release : 13 April 2020
GET THIS BOOKFunctional Foods and Biotechnology

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

Functional Foods : Sources and Health Benefits

Functional Foods : Sources and Health Benefits
  • Author : D. Mudgil,S. Barak
  • Publisher : Scientific Publishers
  • Release : 01 February 2017
GET THIS BOOKFunctional Foods : Sources and Health Benefits

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

Functional Foods for Chronic Diseases, Volume 4: Obesity, Diabetes, Cardiovascular Disorders and AIDS

Functional Foods for Chronic Diseases, Volume 4: Obesity, Diabetes, Cardiovascular Disorders and AIDS
  • Author : Danik M. Martirosyan
  • Publisher : D&A Inc.
  • Release : 25 June 2009
GET THIS BOOKFunctional Foods for Chronic Diseases, Volume 4: Obesity, Diabetes, Cardiovascular Disorders and AIDS

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

Essentials Of Functional Foods

Essentials Of Functional Foods
  • Author : Mary K. Schmidl,Theodore P. Labuza
  • Publisher : Springer Science & Business Media
  • Release : 30 June 2000
GET THIS BOOKEssentials Of Functional Foods

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

Functional Foods

Functional Foods
  • Author : Muhammad Sajid Arshad,Muhammad Haseeb Ahmad
  • Publisher : BoD – Books on Demand
  • Release : 10 November 2021
GET THIS BOOKFunctional Foods

The phytochemicals present in functional foods play a vital role in boosting immunity and promoting health. This book provides a comprehensive overview of the importance of functional foods and antioxidants and their scavenging activity for preventing various health-related disorders. This book also covers the therapeutic and medicinal potential of various bioactive compounds for a healthy lifestyle, as well as examines different products containing functional ingredients that demonstrate health-promoting potential.

Functional Food Products and Sustainable Health

Functional Food Products and Sustainable Health
  • Author : Saghir Ahmad,Nasser Abdulatif Al-Shabib
  • Publisher : Springer Nature
  • Release : 29 August 2020
GET THIS BOOKFunctional Food Products and Sustainable Health

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers

Functional Foods and Beverages

Functional Foods and Beverages
  • Author : Nicolas Bordenave,Mario G. Ferruzzi
  • Publisher : John Wiley & Sons
  • Release : 25 September 2018
GET THIS BOOKFunctional Foods and Beverages

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current

Hygienic Design of Food Factories

Hygienic Design of Food Factories
  • Author : John Holah,H. L. M. Lelieveld
  • Publisher : Elsevier
  • Release : 26 October 2011
GET THIS BOOKHygienic Design of Food Factories

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and

3D Printing of Foods

3D Printing of Foods
  • Author : C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika
  • Publisher : John Wiley & Sons
  • Release : 21 March 2022
GET THIS BOOK3D Printing of Foods

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology
  • Author : Joyce I. Boye
  • Publisher : John Wiley & Sons
  • Release : 04 February 2015
GET THIS BOOKNutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at

Anti-Angiogenic Functional and Medicinal Foods

Anti-Angiogenic Functional and Medicinal Foods
  • Author : Jack N. Losso,Fereidoon Shahidi,Debasis Bagchi
  • Publisher : CRC Press
  • Release : 05 April 2007
GET THIS BOOKAnti-Angiogenic Functional and Medicinal Foods

The ability to regulate and manipulate the generation or remodeling of blood vessels is key to the successful treatment of many chronic diseases, both oncological and non-oncological. Several bioactive compounds present in human diets are now known to exert an inhibitive effect on the either the signaling or construction of new blood vessels. The identification and characterization of these anti-angiogenic molecules opens a new avenue for the research and production of functional and medicinal foods with far reaching implications for

Separation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology
  • Author : Galanakis Charis
  • Publisher : Academic Press
  • Release : 14 November 2018
GET THIS BOOKSeparation of Functional Molecules in Food by Membrane Technology

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing. The book fills in the gap of transfer knowledge between academia and industry by highlighting membrane techniques and applications for the separation of food components in bioresources, discussing separation mechanisms, balancing advantages and disadvantages, and providing relevant applications. Edited by Charis Galanakis, the book is divided in 13 chapters written by experts from

Food Structures, Digestion and Health

Food Structures, Digestion and Health
  • Author : Mike Boland,Matt Golding,Harjinder Singh
  • Publisher : Academic Press
  • Release : 24 March 2014
GET THIS BOOKFood Structures, Digestion and Health

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and

Food Texture Design and Optimization

Food Texture Design and Optimization
  • Author : Yadunandan Lal Dar,Joseph M. Light
  • Publisher : John Wiley & Sons
  • Release : 27 May 2014
GET THIS BOOKFood Texture Design and Optimization

"Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy