Functional Foods

Name: Functional Foods
Brand: Wiley-Scrivener
Price: 190.99 EUR
Availability: OnlineOnly

Navnidhi Chhikara Anil Panghal Gaurav Chaudhary(Herausgeber*in)

Wiley-Scrivener (Verlag)

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Erschienen am 23. Februar 2022

592 Seiten

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Beschreibung

Functional Foods

Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Functional Foods, the second volume in series, "Bioprocessing in Food Science," is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market.

Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

This outstanding new volume:

* Discusses an overview of functional foods including global regulations, legislations and packaging requirements

* Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources

* Acquaints the readers about technological aspects for functional ingredients delivery

* Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits

Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

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Inhalt

Cover
Half-Title Page
Series Page
Title Page
Copyright Page
Contents
Preface
1 Overview of Functional Foods
1.1 Introduction
1.2 Functional Food History and Market
1.2.1 History
1.2.2 Definition of Functional Foods
1.3 Classification of Functional Foods
1.4 Types of Functional Foods
1.4.1 Dairy Based Functional Foods
1.4.2 Cereal Based Functional Foods
1.4.3 Fruits and Vegetables Based Functional Foods
1.4.4 Seafood, Meat and Poultry Based Functional Foods
1.5 Functional Foods and Health Claims
1.6 Conclusion
References
2 Prebiotics and Synbiotics in Functional Foods
2.1 Introduction
2.2 Prebiotics
2.3 Prebiotic Dairy Functional Foods
2.4 Synbiotics
2.5 Synbiotic Dairy Functional Foods
2.6 Conclusions
Acknowledgements
References
3 Cereal-Based Functional Foods
3.1 Introduction
3.2 Structure and Chemical Composition of Cereal Grains
3.2.1 Wheat
3.2.2 Buckwheat
3.2.3 Oat
3.2.4 Barley
3.2.5 Flaxseed
3.2.6 Psyllium
3.2.7 Brown Rice
3.2.8 Other Cereals
3.3 Functional Foods Produced from Cereal Grains
3.3.1 Baked Products and Breakfast Cereals
3.3.2 Multigrain Functional Beverages
3.4 Conclusion
References
4 Millet Based Functional Food
4.1 Introduction
4.2 Classification of Millets
4.2.1 Major Millets
4.2.2 Minor Millets
4.3 Nutritional Importance of Major and Minor Millets
4.3.1 Major Millets
4.3.2 Minor Millets
4.4 Grain Structure and Chemical Composition
4.4.1 Sorghum and Millet Grain Structure and Appearance
4.4.1.1 Sorghum
4.4.1.2 Millets
4.4.2 Chemical Composition of Millets
4.5 Functional Compounds Present in Millets
4.5.1 Polyphenols
4.5.2 Flavonoids
4.5.3 Phytate
4.5.4 Xylo-Oligosaccharides
4.5.5 Carotenoid and Tocopherols
4.6 Millet and Sorghum Based Commercial Products
4.7 Millet Based Functional Food Products
4.7.1 Probiotics
4.7.2 Prebiotics
4.7.3 Super Foods
4.8 Health Benefits of Millet Based Functional Food
4.8.1 Diabetes
4.8.2 Cataractogenesis Inhibition
4.8.3 Wound Healing and Nerve Growth Factor (NGF) Production
4.8.4 Antioxidant Activity (AA)
4.8.5 Other Health Beneficial Effects
4.9 Future Aspects
4.10 Challenges
4.11 Conclusions
References
5 Dairy Milk Based Functional Foods
5.1 Introduction
5.2 Functional Foods and Regulation
5.3 Functional Dairy Foods
5.3.1 Probiotics
5.3.2 Prebiotics
5.4 Industrial Processing of Functional Dairy Products
5.4.1 Factors That Affects the Viability of Probiotics During Processing and Storage
5.5 Conclusions
Acknowledgements
References
6 Fruits and Vegetable Functional Foods
6.1 Introduction
6.2 Fruit and Vegetable as Functional Ingredients
6.3 Common Functional Compounds in Fruits and Vegetables
6.3.1 Carbohydrates
6.3.2 Protein
6.3.3 Lipid
6.3.4 Vitamins
6.3.5 Polyphenols
6.3.6 Carotenoids
6.3.7 Glucosinolates
6.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients
6.4.1 Preliminary Operations to Obtain Ingredients from Fruits and Vegetable
6.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable
6.5.1 Conventional Oven Drying
6.5.2 Vacuum Drying
6.5.3 Freeze-Drying
6.5.4 Microwave Drying
6.5.5 Osmotic Dehydration
6.5.6 Size Reduction Process
6.5.7 From Fruits and Vegetable to Liquid Ingredients
6.5.8 Spray Drying
6.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable
6.6.1 Bakery Foods
6.6.2 Pasta Like-Products
6.6.3 Snacks
6.6.4 Beverages
6.7 Fruits and Vegetable By-Products as Functional Ingredients
6.8 Impact of Food Processing on the Biofunctional Properties
6.9 Concluding Remarks and Future Outlooks
Acknowledgements
References
7 Meat Based Functional Foods
7.1 Introduction
7.2 Meat Role in the Nourishments
7.2.1 Meat Nutrition
7.2.2 Source of Protein
7.2.3 Vitamins and Minerals in Meat
7.3 Types of Meat
7.3.1 Red Meat
7.3.1.1 White Meat
7.3.1.2 Meat as Processed
7.4 Benefits of Consuming Meat
7.5 Concept of Functional Foods
7.6 Creation of Functional Foods Based on Meat
7.6.1 Bioactive Compounds Which are Found in Meat
7.6.2 Methods Designed for Producing Integrated Meat Foods
7.6.3 Reformulation of Products Containing Meat
7.6.4 Production of Shelf-Stable, Health Driven Functional Poultry Meat Finger Chips
7.6.5 As a Functional Element in Meat and Meat Products, Dietary Fibre
7.6.6 Fish Oils for Omega-3s and Lipoprotein Metabolism
7.6.7 Improvements in Animal Feed
7.6.8 Meat Reformulation
7.6.9 Design of Meat-Based Foods with Walnuts
7.7 Innovation of Technology for New Dietary Principles
7.8 Conclusion
References
8 Seafood Based Functional Foods
8.1 Introduction
8.2 Fish Protein Hydrolysates
8.2.1 Process for Preparing Fish Protein Hydrolysates
8.3 Fish Oil
8.3.1 Oil Refining
8.4 Chitin
8.4.1 Source of Chitin
8.4.2 Extraction of Chitin
8.4.3 Extraction of Chitin Using Biological Process
8.5 Fish Roe
8.5.1 Fish Roe Protein Concentrates
8.6 Gelatine
8.7 Conclusions
References
9 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties
9.1 Introduction
9.2 Recent Developments on Millet Based Functional Foods
9.3 Millet Nutrition Profile
9.3.1 Carbohydrates
9.3.2 Protein
9.3.3 Lipids
9.3.4 Fibers
9.3.5 Vitamins
9.3.6 Minerals
9.3.7 Anti-Nutritional Factors
9.4 Bioactivities of the Millet Based Functional Foods Compounds
9.5 Biomedicinal and Health Potential of Millet-Based Foods
9.6 Conclusion
References
10 Mushroom as a Source of Fungal Based Functional Foods
10.1 Introduction
10.2 Life Cycle of Mushroom
10.3 Different Types of Mushroom Cultivation Process
10.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process
10.5 Challenges of Mushroom Cultivation and Upcoming Strategies
10.6 Mycelium Physiology
10.7 Mushroom Mycelium Cultivation Status
10.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom
10.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects
10.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies
10.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies
10.12 Conclusion
Abbreviations
References
11 Probiotics and Prebiotics as Functional Foods
11.1 Introduction
11.2 Immunity of the Gut and its Connection to Microbes
11.3 An Overview of Functional Foods
11.3.1 Probiotics
11.3.2 Prebiotics
11.4 Critical Evaluations on Probiotics and Prebiotics
11.5 Conclusions
References
12 Food Function and Health Benefits of Functional Foods
12.1 Introduction
12.2 Functional Foods Terminology and Definition
12.2.1 Prebiotics, Probiotics, and Synbiotics
12.3 Constituents in Functional Foods
12.3.1 Macronutrients
12.3.2 Micronutrients
12.4 Bioactive Compounds in Functional Foods
12.4.1 Phenolic Compounds
12.4.2 Flavonoids
12.4.3 Alkaloids
12.4.4 Terpenes and Terpenoids
12.4.5 Saponins
12.5 Health Benefits
12.5.1 Diabetes Mellitus
12.5.2 Cancer
12.5.3 Cardiovascular Disease (CVD)
12.6 Sources of Functional Foods
12.6.1 Plant-Based Functional Foods
12.6.2 Animal-Based Functional Foods
12.6.3 Microbial-Derived Functional Foods
12.7 Effect of Processing on Functional Products
12.8 Present Status and Future Aspects
12.9 Conclusion
References
13 Double Emulsion for Controlled Delivery of Functional Food Ingredients
13.1 Introduction
13.2 Double Emulsion Formation Mechanism
13.3 Types of Functional Ingredient for Delivery
13.4 Double Emulsion Particle Specification
13.5 Double Emulsion Stability
13.5.1 Physical Stability
13.5.1.1 Gravitation Separation
13.5.1.2 Particle Aggregation
13.5.1.3 Flocculation and Coalescence
13.5.1.4 Ostwald Ripening
13.5.2 Chemical Stability
13.6 Release Characteristics
13.7 Gastrointestinal Properties
13.7.1 Bioavailability and Bioaccessibility
13.7.2 Variations in Delivery Properties
13.8 Conclusion
References
14 Use of Biopolymers for Packaging of Functional Foods
14.1 Introduction
14.2 Applications of Biopolymers in Scientific Fields
14.2.1 Nanoscale Processing
14.2.2 Biomedical Applications
14.2.3 Cosmetic Functions
14.2.4 Construction Engineering
14.2.5 Pharmacology
14.3 Food Product Processing
14.3.1 Water Purification
14.3.2 Enzymology
14.3.3 Food Packaging
14.4 Use of Biopolymers for Packaging of Functional Foods
14.4.1 Antioxidant Packaging of Functional Foods
14.4.2 Antimicrobial Packaging
14.5 Biopolymers Used for Processing of Functional Foods
14.5.1 Starch
14.5.2 Poly Lactic Acid (PLA)
14.5.3 Cellulose
14.5.4 Chitosan
14.5.5 Proteins
14.5.6 Carrageenan
14.5.7 Alginate
14.6 Conclusion
References
15 Global Concepts and Regulations in Functional Foods
15.1 Introduction
15.2 Regulatory Framework of Functional Foods
15.2.1 Concept
15.2.2 Definition
15.2.3 International Overview on Functional Food Classification
15.2.4 Functional Ingredients of Functional Foods: Nutrients and Bioactive Compounds
15.2.4.1 Regulatory Framework of Functional Ingredients Added to Functional Foods
15.2.5 Nutrition and Health-Related Claims for Functional Foods Around the World
15.2.6 Claims Related to the Absence of a Specific Allergens and/or Substances that can Cause Intolerance in the Human Organism
15.3 Conclusions
Acknowledgements
References
Index
Also of Interest
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