Books in Nutraceuticals functional and medical foods

Interaction of Food Macromolecules

1st Edition
October 6, 2025
Ibrahim Khalifa + 2 more
English

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods.

Functional Fermented Beverages

1st Edition
October 1, 2025
Belal J. Muhialdin
English

Fermented beverages often have functional properties and contain bioactive compounds. Though these drinks were a large part of the human diet before the introduction of processed foods and beverages, they have only recently grown in popularity again due to consumer interest in their health benefits. Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities details the latest processes applied to fermented beverages and how they might be upscaled to grow the industry while preserving safety and quality of products. Food processing methods such as thermal, mechanical and membrane filtration are covered, and the effects of these processes on the nutritional value and the availability of the bioactive compounds are considered. Plant-based fermented beverages as an alternative to milk-based products and innovative beverages are also covered. Covering a range of global, traditional fermented beverages and their unique benefits, Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities is a complete resource that will benefit researchers and industry producers alike.

Bioactive Components for Functional Foods

1st Edition
October 1, 2025
Celestino Santos-Buelga + 2 more
English

Bioactive Components for Functional Foods defines each chemical family of bioactives and collects many of the functional components described in foods and their implications on nutrition and health. It also discusses non-phytochemical components, such as probiotics, bioactive peptides, and fatty acids and their relationship to health. Readers will learn about the metabolism and bioavailability of bioactives, interactions with gut microbiota, interactions of probiotics as food ingredients with other food components, and more.Readers will also find the latest marketing and regulatory issues for functional foods while learning about future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals.

Functional Foods

2nd Edition
September 14, 2024
Mingruo Guo
English
Paperback
9 7 8 0 4 4 3 1 9 1 0 0 8
eBook
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 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.

Functionality of Plant Proteins

1st Edition
June 22, 2024
Janitha P.D. Wanasundara + 2 more
English
Paperback
9 7 8 0 3 2 3 9 1 7 2 1 6
eBook
9 7 8 0 3 2 3 9 8 6 0 8 3

Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten.Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.

Sustainable Protein Sources

2nd Edition
November 17, 2023
Sudarshan Nadathur + 2 more
English
Paperback
9 7 8 0 3 2 3 9 1 6 5 2 3
eBook
9 7 8 0 3 2 3 9 1 6 5 3 0

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends and contains new chapters on potato protein, faba bean, chickpea, and coconut. Organized by protein, chapters also cover cereals and legumes, oilseeds, pseudocereals, fungi, algae, insects and fermentation-derived dairy and meat proteins paying particular attention to the nutrition, uses, functions, benefits, and challenges of each.The book also explores ways to improve utilization and addresses everything from consumer acceptability, methods of improving the taste of products containing these proteins and ways in which policies can affect the use of alternate proteins. In addition, the book addresses sustainable protein as a pathway to securing the food supply and considers regenerative versus extractive agriculture alongside new methods in farming and water usage.

Functional Ingredients from Algae for Foods and Nutraceuticals

2nd Edition
July 28, 2023
Herminia Dominguez + 2 more
English
Paperback
9 7 8 0 3 2 3 9 8 8 1 9 3
eBook
9 7 8 0 3 2 3 9 8 6 3 4 2

Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development.

Nutraceuticals

1st Edition
March 31, 2023
Tariq Altalhi + 2 more
English
Paperback
9 7 8 0 4 4 3 1 9 1 9 3 0
eBook
9 7 8 0 4 4 3 1 9 1 9 4 7

Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions. Organized into three parts, this book addresses nutraceutical production, applications for disease prevention and treatment, and current trends, especially the role of nutraceuticals in cosmeceutical. Nutraceuticals are a class of products that can help people improve their health, reduce the risk of disease, extend their lives, and control the structure and functioning of their bodies. However, due to multiple hurdles that prevent nutraceuticals from circulating in an active form in the body, their use is associated with diminished therapeutic efficacy. Recognizing this problem, the book explores the root of the nutraceutical delivery system and its codelivery methods with a focus on medicines. With contributions from experienced nutraceutical experts, this book serves as a valuable reference for nutrition researchers, food scientists, pharmacologists, and those who are researching and studying in related areas.

Functional Foods and their Implications for Health Promotion

1st Edition
December 3, 2022
Ioannis Zabetakis + 3 more
English
Paperback
9 7 8 0 1 2 8 2 3 8 1 1 0
eBook
9 7 8 0 1 2 8 2 3 8 1 2 7

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.Intended for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource.

Lactic Acid Bacteria in Food Biotechnology

1st Edition
April 23, 2022
Spiros Paramithiotis + 3 more
English
Paperback
9 7 8 0 3 2 3 8 9 8 7 5 1
eBook
9 7 8 0 3 2 3 8 8 6 3 3 8

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages.

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