Books in Nutraceuticals functional and medical foods

1-10 of 59 results in All results

Functional Foods

• 2nd Edition
• September 14, 2024
• Mingruo Guo
• English
• Paperback 978-0-443-19100-8

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• eBook 978-0-443-29268-2

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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 978-0-323-91721-6

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• eBook 978-0-323-98608-3

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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 978-0-323-91652-3

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• eBook 978-0-323-91653-0

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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 978-0-323-98819-3

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• eBook 978-0-323-98634-2

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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 978-0-443-19193-0

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• eBook 978-0-443-19194-7

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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 978-0-12-823811-0

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• eBook 978-0-12-823812-7

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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 978-0-323-89875-1

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• eBook 978-0-323-88633-8

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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.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

• 1st Edition
• December 3, 2021
• Blanca Hernandez-Ledesma + 1 more
• English
• Paperback 978-0-12-823482-2

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• eBook 978-0-12-822584-4

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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered.

Nutraceuticals and Health Care

• 1st Edition
• November 24, 2021
• Jasmeet Kour + 1 more
• English
• Paperback 978-0-323-89779-2

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• eBook 978-0-323-88617-8

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Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer, diabetes, and obesity by highlighting the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals. It analyzes twenty one nutraceuticals in a systematic way, providing a welcomed reference for nutrition researchers, nutritionists and dieticians, as well as other scientists studying related areas in food science, technology or agriculture. Students studying related topics will also benefit from this material.

Bioactive Food Components Activity in Mechanistic Approach

• 1st Edition
• November 18, 2021
• Cinthia Bau Betim Cazarin + 3 more
• English
• Paperback 978-0-12-823569-0

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• eBook 978-0-12-822590-5

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Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market.