Functional Foods and Dietary Supplements

Functional Foods and Dietary Supplements

Author: Athapol Noomhorm

Publisher: John Wiley & Sons

ISBN: 9781118227824

Category: Technology & Engineering

Page: 512

View: 843

Download BOOK »

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 Foods and Dietary Supplements
Language: en
Pages: 512
Authors: Athapol Noomhorm, Imran Ahmad, Anil Kumar Anal
Categories: Technology & Engineering
Type: BOOK - Published: 2014-03-11 - Publisher: John Wiley & Sons

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
Functional Foods and Food Supplements
Language: en
Pages: 206
Authors: Raffaella Boggia, Paola Zunin, Federica Turrini
Categories: Science
Type: BOOK - Published: 2021-03-02 - Publisher: MDPI

Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they
Clinical Aspects of Functional Foods and Nutraceuticals
Language: en
Pages: 478
Authors: Dilip Ghosh, Debasis Bagchi, Tetsuya Konishi
Categories: Medical
Type: BOOK - Published: 2014-08-29 - Publisher: CRC Press

In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and
Nutraceutical and Functional Food Regulations in the United States and Around the World
Language: en
Pages: 462
Authors: Debasis Bagchi
Categories: Technology & Engineering
Type: BOOK - Published: 2008-07-18 - Publisher: Academic Press

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
Essentials Of Functional Foods
Language: en
Pages: 424
Authors: Mary K. Schmidl, Theodore P. Labuza
Categories: Science
Type: BOOK - Published: 2000-06-30 - Publisher: Springer Science & Business Media

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