Basic Principles Of Functional Food Science

Basic Principles of Functional Food Science PDF
Author: Danik Martirosyan
Publisher: Createspace Independent Publishing Platform
ISBN: 9781721961290
Size: 47.55 MB
Format: PDF, ePub
Category :
Languages : en
Pages : 284
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Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society's relationship with medicine.This cornerstone guide, written by internationally-recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 1,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods.This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production, marketing, and distribution of functional foods. In this textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions at the end of each chapter, and an updated glossary with new key words. We believe that this will help our readers to better understand the new material and concepts of functional food science.In order to get the most out of this edition, it is recommended to read each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective. Also, the reader should complete the end of chapter questions after each chapter to make sure that the information is being retained and understood. Both of these components will assist the reader in studying and comprehending the material. There are many new words in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently highlighted in the chapters so they may be easily located. It is to the readers' benefit to review these words in the glossary so that they may better understand the material in the chapters. The book is collective work of 15 scientists, 9 universities, and other medical and food organizations across the globe. Danik Martirosyan, PhD, Founder of Functional Food Center/Functional Food Institute, Dallas, TX, USA

Functional Foods

Functional Foods PDF
Author: Mingro Guo
Publisher: Elsevier
ISBN: 1845696077
Size: 39.55 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 368
View: 4632

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Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation. Functional foods: principles and technology is an essential guide for all those studying and working with functional foods. Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories Introduces the principles of functional foods and explores industry and consumer roles in this evolving market Focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties

Handbook Of Food Science Technology And Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set PDF
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Size: 58.35 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 3632
View: 6768

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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Experimental Food Science

Experimental Food Science PDF
Author:
Publisher: Academic Press
ISBN: 0323140041
Size: 72.42 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 541
View: 7034

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This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food. It reviews recent research findings and specific technological advances related to food. Taking an experimental approach, exercises are included at the end of each chapter to provide the needed experience in planning experiments. Emphasizing the relationships between chemical and physical properties, basic formulas and procedures are included in the appendix. Demonstrates the relationships among composition, structure, physical properties, and functional performance in foods Suggested exercises at the end of each chapter provide students with needed experience in designing experiments Extensive bibliographies of food science literature Appendix of basic formulas and procedures

Food Processing Technology

Food Processing Technology PDF
Author: P J Fellows
Publisher: Elsevier
ISBN: 1845696344
Size: 59.73 MB
Format: PDF, ePub, Mobi
Category : Technology & Engineering
Languages : en
Pages : 928
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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, ‘minimal’ processing technologies, functional foods, developments in ‘active’ or ‘intelligent’ packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics

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 PDF
Author: Debasis Bagchi
Publisher: Academic Press
ISBN: 9780080920528
Size: 75.55 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 462
View: 5654

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Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing

Principles Of Sensory Evaluation Of Food

Principles of Sensory Evaluation of Food PDF
Author: Maynard A. Amerine
Publisher: Elsevier
ISBN: 1483225216
Size: 71.62 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : en
Pages : 612
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Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.

Nanotechnology And Functional Foods

Nanotechnology and Functional Foods PDF
Author: Cristina Sabliov
Publisher: John Wiley & Sons
ISBN: 1118462203
Size: 30.70 MB
Format: PDF, ePub, Mobi
Category : Science
Languages : en
Pages : 408
View: 5553

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The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers? attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

Principles Of Food Chemistry

Principles of Food Chemistry PDF
Author: John M. deMan
Publisher: Springer Science & Business Media
ISBN: 1461463904
Size: 43.58 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 520
View: 3599

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This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties.

Food Analysis

Food Analysis PDF
Author: Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 9780306474958
Size: 66.11 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 557
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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Understanding Food Principles And Preparation

Understanding Food  Principles and Preparation PDF
Author: Amy Christine Brown
Publisher: Cengage Learning
ISBN: 0538734981
Size: 80.33 MB
Format: PDF, ePub, Docs
Category : Medical
Languages : en
Pages : 704
View: 5424

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UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. It is contemporary and comprehensive in coverage and introduces students to the variety of aspects associated with food preparation. UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, Fourth Edition, thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry. The various aspects of food service are covered: meal planning, basic food preparation, equipment, food preservation, and government regulations. The final sections of the text cover food preparation, classification, composition, selection, purchasing, and storage information for a range of traditional food items. A rich illustration and photo program and unique pedagogical features make the information easily understandable and interesting to students. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Food Biotechnology

Food Biotechnology PDF
Author: Anthony Pometto
Publisher: CRC Press
ISBN: 1420027972
Size: 22.63 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 2008
View: 6958

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Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food

Principles Of Protein Nutrition Of Ruminants

Principles of Protein Nutrition of Ruminants PDF
Author: J. Malcolm Asplund
Publisher: CRC Press
ISBN: 9780849349102
Size: 48.38 MB
Format: PDF, ePub, Mobi
Category : Nature
Languages : en
Pages : 224
View: 6133

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Principles of Protein Nutrition of Ruminants is a cutting-edge examination of the current state of knowledge in this important field. It explores current techniques and concepts, pointing out limitations to these techniques and introducing ideas and criticisms that will be useful in developing new paradigms for research. The scope of the book covers the whole spectrum of investigation from grazing behavior of wild ruminants to cellular and molecular phenomena. Unique aspects of the book include its emphasis on the energy status of the animal as the primary factor in affecting amino acid supply and its discussion of the nature of nitrogenous compounds in feedstuffs.

Functional Foods

Functional Foods PDF
Author: R. Chadwick
Publisher: Springer Science & Business Media
ISBN: 9783540201205
Size: 58.39 MB
Format: PDF, ePub, Docs
Category : Medical
Languages : en
Pages : 218
View: 7012

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This report reviews functional foods from a multidisciplinary perspective focusing on safety, legal/policy aspects, economy, public perceptions and ethics. It attempts to clarify the main issues and provides comprehensive recommendations for policymaking, especially since functional foods are being introduced into society at a particularly sensitive moment when food has become a main issue in public debates and a focal point of political activity in Europe. Diet-related diseases have assumed epidemic proportions significantly affecting the quality of life while obesity is spreading to the majority of the adult population but also to young people. These foods assume a highly targeted solution to diet-related diseases with effective reduction of risk and improved physical and mental well-being, but are still faced with a host of unresolved issues.