Nutritional Science and Technology

Name: Nutritional Science and Technology | Concept to Application
Brand: Wiley
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Concept to Application

Tejpal Dhewa Anil Kumar Puniya Anil Panghal(Herausgeber*in)

Wiley (Verlag)

1. Auflage

Erschienen am 15. August 2023

432 Seiten

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Inhalt

Cover
Title Page
Copyright Page
Contents
Preface
Chapter 1 Human Nutrition and Supplements
1.1 Dietary Supplements - Introduction
1.2 Global History of Dietary Supplements
1.3 Usage of Dietary Supplements
1.4 Types of Dietary Supplements
1.4.1 Natural Dietary Supplements
1.4.2 Semi-Synthetic Supplements
1.4.3 Synthetic Supplements
1.5 Nutritional Adequacy and Dietary Diversity
1.6 Calcium and Vitamin D Supplements
1.7 Omega-3 Fatty Acid and Health Benefits
1.8 Zinc Supplementation and Health Benefits
1.9 Iron Supplementation and Health Benefits
1.10 Dietary Supplements and Sports
1.10.1 Protein Concentrates
1.10.2 Protein Isolates
1.10.3 Protein Hydrolysates
1.11 Dietary Supplements and FDA
1.12 Dietary Supplements and Toxicity
References
Chapter 2 Prebiotics, Probiotics and Synbiotics
2.1 Introduction
2.2 Prebiotics and Its Types
2.2.1 Prebiotics: Definition
2.2.2 Sources of Prebiotics
2.2.2.1 Galacto-Oligosaccharide
2.2.2.2 Fructo-Oligosaccharides
2.2.2.3 Starch and Glucose-Derived Oligosaccharide
2.2.3 Other Oligosaccharides
2.2.4 Health Benefits of Prebiotics
2.3 Probiotics
2.3.1 History of Probiotics
2.3.2 Mongolian History
2.3.3 Health Benefits of Probiotics
2.3.4 Desired Characteristics of Probiotics
2.4 Synbiotics
2.4.1 Mechanism of Action of Synbiotics
2.4.2 Benefits of Synbiotics
2.5 Encapsulation of Probiotics
2.5.1 Emulsion
2.5.2 Extrusion
2.5.3 Spray Drying
2.5.4 Spray Chilling
2.5.5 Encapsulating Material for Probiotic Cells
2.5.6 Challenges with Currently Adopted Methods
2.6 Probiotic Foods Developed
2.6.1 Viability of Probiotic Cells
References
Chapter 3 Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes
3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites
3.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases
3.3 Dietary Modulation of Gut Flora for Therapeutic Usage
3.4 Data from Human and Animal Studies
3.5 Future Prospects and Conclusion
References
Chapter 4 Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond)
4.1 Introduction
4.2 Nutritional Facts of Gond
4.3 Properties of Gond
4.4 Biological Sources of Gond
4.5 Geographical Sources of Gond
4.6 Benefits of Gond
4.7 Other Uses of Gond
Conclusion
References
Chapter 5 Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases
5.1 Introduction
5.2 Nomenclature and Types of Omega-3 Fatty Acids
5.3 Food Sources and Supplements
5.4 Intake and Safety of Fatty Acids
5.5 Health Benefits
5.5.1 Omega-3 Fatty Acid and CVDs
5.5.2 Omega-3 Fatty Acid and Mental Illnesses
5.5.3 Omega-3 Fatty Acids and Diabetes
5.5.4 Omega-3 Fatty Acids and Cancer
5.6 Conclusion
References
Chapter 6 Role of Fermented Dairy Products in Enhancing Immunity
6.1 Introduction
6.2 Immune Enhancing Potential of Fermented Foods: Mechanism
6.3 Fermented Dairy Products Modulators of Intestinal Microbiota
6.4 Fermented Dairy Products Modulate Immune System
6.4.1 Immune Enhancement
6.4.2 Increased Disease Resistance
6.4.3 Immunoregulation
6.5 Future Trends
6.6 Conclusion
References
Chapter 7 Potential Applications of Nanotechnology in Food Systems: An Overview
7.1 Introduction
7.2 Natural Self-Assembled Food Nanostructures
7.3 Classification of Nanoparticles Applied in Food Industry
7.3.1 Organic Nanoparticles
7.3.1.1 Liposomes
7.3.1.2 Dendrimers
7.3.1.3 Micelles
7.3.1.4 Carbon Nanoparticles
7.3.2 Inorganic Nanoparticles
7.3.2.1 Metal Nanoparticles
7.3.2.2 Metal-Oxide Nanoparticles
7.4 Potential Applications: Nanotechnology in Food Industry
7.4.1 Food Processing
7.4.1.1 Nanoemulsions
7.4.1.2 Nanoencapusulation
7.4.1.3 Nanoceuticals
7.4.2 Food Packaging
7.4.2.1 Active Packaging
7.4.2.2 Antimicrobial Packaging
7.4.2.3 Physically Improved Food Packaging
7.4.2.4 Smart/Intelligent Packaging
7.4.2.5 Bio-Based Packaging
7.5 Nanotoxicity and Health Hazards
7.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges
7.7 Food Nanotech: Future Prospects and Conclusion
References
Chapter 8 Nutritional Biomarkers in Metabolic Disorders
8.1 Introduction
8.2 Metabolic Syndrome
8.3 Nutritional Biomarkers (NB)
8.3.1 Classification of Nutritional Biomarkers (NB)
8.3.2 Merits and Demerits of Nutritional Biomarkers
8.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers
8.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes
8.5.1 Adipokines
8.5.2 Neuropeptide
8.5.2.1 Ghrelin
8.5.3 Pro-Inflammatory Ctytokine
8.5.4 Anti-Inflammatory Cytokine
8.5.5 Oxidized Low-Density Lipoproteins (OxLDL)
8.5.6 Paraoxonase-1 (PON-1)
8.6 Novel Biomarkers
8.7 Various Analytical Techniques Related to Different Nutritional Biomarkers
8.8 Level of Biomarkers in Extreme Coronavirus Infection
8.9 Health Biomarkers
8.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers
8.11 Limitations and Challenges in the Field of Nutritional Biomarkers
8.12 Future Directions and Perspectives
8.13 Conclusions
References
Chapter 9 Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks
9.1 Introduction
9.2 Classification of Foodborne Diseases by Symptomatology
9.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks
9.4 The Notifications from the Rapid Alert System for Food and Feed Portal
9.5 Conclusions
References
Chapter 10 Emerging Techniques in Food Preservation
10.1 Introduction
10.2 High-Pressure Processing (HPP)
10.3 Pulsed Electric Field (PEF) Processing
10.4 Pulsed Light Technology (PLT)
10.5 Ultrasound Food Processing
10.6 Ohmic Heating of Food
10.7 Cold Plasma
10.8 Oscillating Magnetic Field (OMF)
10.9 Higher Pressure Thermal (HPT) Processing
10.10 Bacteriocins
10.11 Dielectric Heating Using Radio Waves
10.12 Microwave
10.13 Irradiation
10.13.1 Ionizing Radiations
10.13.2 Non-Ionizing Radiations
10.14 Conclusion
References
Chapter 11 Food Omics and Its Implications in Nutritional Sciences
11.1 Food Omics: An Overview
11.2 Techniques in Food Omics
11.2.1 Chromatographic Techniques in Food Analysis
11.2.2 Spectroscopic Techniques in Food Analysis
11.2.3 Electrochemical Biosensors in Food Analysis
11.2.4 Biological Methods in Food Analysis
11.2.5 Electrophoretic Methods for Food Analysis
11.2.6 Sample Extraction Techniques in Food Omics
11.2.6.1 Solid Phase Extraction (SPE)
11.2.6.2 Super Critical Fluid Extraction (SFE)
11.2.6.3 Headspace Extraction
11.2.6.4 Microwave Assisted Extraction (MAE)
11.2.6.5 Analytical Thermal Desorption (ATD)
11.2.6.6 Flow Injection Analysis
11.2.6.7 Hyphenated Extraction
11.3 Food Omics Studies & Their Challenges
11.3.1 Detection of Food-Borne Infections
11.3.2 Detection of Food Allergens
11.3.3 Detection of Food Associated Viruses
11.3.4 Detection of Food Adulterations
11.3.5 Automation and Miniaturization
11.3.6 Detection of Food Toxins
11.3.7 Detection of Genetically Modified Foods and Feeds
11.3.8 Detection of Nanomaterials
11.3.9 Emergence of Green Analytical Methods
11.4 Food Omics: A Platform to Investigate Health Benefits
Conclusions
References
Chapter 12 Consumer Viewpoints Regarding Food and Risk Assessment
12.1 Introduction
12.1.1 How Consumers Form Different Points of View
12.1.2 What Do Consumers Want from Food Business Operators?
12.2 Food Safety
12.2.1 Consumers View and Attitude Towards Food Safety
12.2.2 Consumers' View of Novel Techniques and Food Safety Regulations
12.2.3 FBOs Took Crisis Steps with Any Food Safety Issue
12.3 Food Standards and Regulations in India
12.3.1 Food Safety and Standards Act, 2006
12.3.2 Codex Alimentarius Commission (CAC)
12.4 The Key Terms Involved in Risk Management
12.5 The Fundamental Principles of Food Safety Risk Management
12.6 Types of Food Risks
12.7 Factors that Modulate Consumers' Perception of Risk
12.8 Conclusion
References
Chapter 13 Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective
13.1 Introduction
13.2 Global Scenario from Food Safety Perspective
13.3 Current Food Safety Strategies and Food Safety
13.4 Application of Nanotechnology in Detection of Food Contaminants
13.5 Advancements in Nano-Biosensing of Food Contaminants
13.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety
13.7 Conclusions
References
Chapter 14 Food Allergy and Food Intolerance
14.1 Introduction
14.2 Food Allergy and Food Intolerance
14.3 Food Allergens
14.4 Types of Food Allergy
14.4.1 IgE Mediated Food Allergies
14.4.2 Non-IgE Mediated Food Allergies
14.4.3 Mixed IgE and Non-IgE Mediated Food Allergies
14.5 Mechanism of Food Allergy
14.6 Risk Factors Involved in Food Allergy
14.7 Symptoms of Food Allergy
14.8 Diagnosis of Food Allergy
14.9 Treatment of Food Allergy
14.10 Food Intolerance
14.11 Conclusion
References
Chapter 15 Molecular Nutrition and Nutrient-Gene Interactions
15.1 Introduction
15.2 Molecular Nutrition: Understanding Basic Mechanisms
15.3 Nutrigenetics
15.4 Nutrigenomics
15.5 Nutriepigenomics
15.6 Nutrimetabolomics
15.7 Conclusion and Future Perspectives
References
Chapter 16 Food Metabolism and Chronic Diseases
16.1 Introduction
16.2 Food Metabolism and Associated Diseases
16.3 Nutrient Intake Goals for Preventing Diet.Related Chronic Disease
16.4 Conclusion and Future Prospects
References
Chapter 17 Nanomaterials in Food System
17.1 Introduction
17.2 Nanomaterials as an Emerging Tool
17.3 Nanomaterials in Food Industry
17.3.1 Nanosensors
17.3.2 Nanoparticles
17.3.3 Nanofilms and Nanocomposites
17.3.4 Liposomes
17.3.5 Nanotubes and Nanofibers
17.4 Conclusion
References
About the Editors
Index
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