Functional Foods
Principles and Technology
- 2nd Edition - September 14, 2024
- Imprint: Woodhead Publishing
- Editor: Mingruo Guo
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 9 1 0 0 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 2 9 2 6 8 - 2
Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses… Read more
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Request a sales quoteFunctional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.
- Presents methods and technologies to improve the bioavailability of bioactive substances
- Includes laboratory exercises
- Addresses antioxidants, dietary fiber, prebiotics, probiotics, and symbiotics, lipids, supplements, soy, sports drinks, and infant formulas
Food and nutrition researchers, pharmacologists, and those teaching and studying related fields
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Chapter 1 Introduction
- Abstract
- 1.1 Definition, history, and market
- 1.2 Awareness of functional foods
- 1.3 Evolution of health care and functional foods
- 1.4 Health claims approved by FDA
- 1.5 Human body system and functional foods
- 1.6 Syllabus
- References
- Chapter 2 Antioxidants and antioxidant-rich foods
- Abstract
- 2.1 Autoxidation
- 2.2 Foods rich in antioxidants
- 2.3 Cranberries (Vaccinium macrocarpon)
- 2.4 Grapes
- 2.5 Tomato
- 2.6 Garlic
- 2.7 Tea
- 2.8 Synthetic antioxidants
- 2.9 Mechanisms of action of antioxidants
- 2.10 Summary
- References
- Chapter 3 Dietary fiber and dietary fiber-rich foods
- Abstract
- 3.1 Introduction
- 3.2 Definition
- 3.3 Chemistry of dietary fiber
- 3.4 Physical properties of dietary fiber
- 3.5 Classification of dietary fiber
- 3.6 Classification based on solubility
- 3.7 Classification based on fermentability
- 3.8 Classification based on the way the monomeric units present
- 3.9 Analysis of dietary fiber
- 3.10 Method requirements
- 3.11 Applicable methods
- 3.12 Additional methods requirements
- 3.13 Dietary fiber metabolism in gastrointestinal tract
- 3.14 Physiological functions of dietary fiber
- 3.15 Properties and physiological effects of selected nondigestible polysaccharides (NDP) and nondigestible oligosaccharides (NDO)
- 3.16 Properties of isolated fiber in food applications
- 3.17 Oats
- 3.18 Summary
- References
- Chapter 4 Prebiotics and probiotics
- Abstract
- 4.1 Prebiotics
- 4.2 Inulin
- 4.3 Types of prebiotics other than inulin and FOS
- 4.4 Probiotics: Friendly creatures
- 4.5 Synbiotics, paraprobiotics, and postbiotics
- 4.6 Summary
- References
- Chapter 5 Lipids and their impacts on health
- Abstract
- 5.1 Chemistry and nomenclature
- 5.2 Dietary sources
- 5.3 Health implication
- 5.4 Olive oil
- 5.5 Phytosterols
- 5.6 Summary
- References
- Chapter 6 Selected nutritional supplements
- Abstract
- 6.1 Dietary supplement industry overview
- 6.2 Seven key functional ingredients
- 6.3 Coenzyme Q10
- 6.4 Glutathione
- 6.5 Diindolylmethane
- 6.6 Cannabidiol (CBD)
- 6.7 Carnitine
- 6.8 Glucosamine
- 6.9 Melatonin
- 6.10 Summary
- References
- Chapter 7 Soy food products and their health benefits
- Abstract
- 7.1 History of soybean
- 7.2 Morphology of soybean
- 7.3 Chemical composition of soybean
- 7.4 Nutritional and physiological functions of soybean
- 7.5 Role of soy products in the prevention of chronic diseases
- 7.6 Soy products
- 7.7 Soy protein products
- 7.8 Summary
- References
- Chapter 8 Methods and technologies to improve bioavailability of bioactive substances
- Abstract
- 8.1 Introduction
- 8.2 Emulsion
- 8.3 Nanoparticle
- 8.4 Liposomes
- 8.5 Technologies to prepare delivery systems
- 8.6 Glutathione encapsulation and manufacturing technology
- 8.7 Summary
- References
- Chapter 9 Sports drinks
- Abstract
- 9.1 History and background
- 9.2 Sports drinks market
- 9.3 Exercise and nutrient requirements
- 9.4 Considerations in the formulation of sports drinks
- 9.5 Sports drinks processing technology
- 9.6 Water treatment
- 9.7 Ingredients
- 9.8 Carbohydrates
- 9.9 Electrolytes
- 9.10 Acidulants
- 9.11 Flavorings and colorants
- 9.12 Functional ingredients
- 9.13 Future developments in sports drinks
- References
- Chapter 10 Human milk biochemistry and infant formula manufacturing technology
- Abstract
- 10.1 Human milk biochemistry
- 10.2 Gross composition
- 10.3 Proteins in human milk
- 10.4 Lipids in human milk
- 10.5 Carbohydrates in human milk
- 10.6 Vitamins in human milk
- 10.7 Fat-soluble vitamins
- 10.8 Water-soluble vitamins
- 10.9 Minerals in human milk
- 10.10 Microelements
- 10.11 Trace elements
- 10.12 Biological functions of human milk
- 10.13 Infant formula
- 10.14 Ingredient selection for infant formula
- 10.15 Formulation aspects of infant formula
- 10.16 Infant formula processing
- 10.17 Recent developments in infant formula formulation
- 10.18 Summary
- References
- Appendix Laboratory manual
- A.1 Laboratory 1: Iced tea formulation and analysis
- A.2 Laboratory 2: Sports drinks formulation and analysis
- A.3 Laboratory 3: Vitamin C analysis
- A.4 Laboratory 4: Synbiotic yogurt making
- A.5 Laboratory 5: Yogurt drink formulation
- A.6 Laboratory 6: CBD decarboxylation
- A.7 Laboratory 7: Hemp flavor mitigation for hemp extract-infused ice cream
- A.8 Laboratory 8: Soy milk and soy yogurt making
- A.9 Laboratory 9: Determination of coenzyme Q10 content
- A.10 Laboratory 10: Preparation of DIM nanoparticles and determination of DIM content
- A.11 Laboratory 11: Preparation of GSH nanoparticles and determination of GSH content
- Further Readings
- Index
- Edition: 2
- Published: September 14, 2024
- No. of pages (Paperback): 323
- No. of pages (eBook): 323
- Imprint: Woodhead Publishing
- Language: English
- Paperback ISBN: 9780443191008
- eBook ISBN: 9780443292682
MG
Mingruo Guo
Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.
Affiliations and expertise
The University of Vermont, Vermont, USARead Functional Foods on ScienceDirect