Books in Nutraceuticals functional and medical foods

21-30 of 59 results in All results

Sustained Energy for Enhanced Human Functions and Activity

• 1st Edition
• August 1, 2017
• Debasis Bagchi
• English
• Hardback 978-0-12-805413-0

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• eBook 978-0-12-809332-0

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Sustained Energy for Enhanced Human Functions and Activity addresses the basic mechanistic aspects of energy metabolisms, the chemistry, biochemistry and pharmacology of a variety of botanical ingredients, micronutrients, antioxidants, amino acids, selected complexes, and other nutracueticals which have demonstrated a boost in and the sustainability of functional energy. The role of exercise and physical activity is also discussed, and the conclusion addresses paradigm shifts in the field and envisions the future. Intended for researchers and industry professionals, the book is as an essential reference on the impact of proper nutrient balance on sustained energy.

Nutrients in Dairy and Their Implications for Health and Disease

• 1st Edition
• June 19, 2017
• Ronald Ross Watson + 2 more
• English
• Hardback 978-0-12-809762-5

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• eBook 978-0-12-809763-2

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Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health. This comprehensive book is divided into three sections and presents a balanced overview of the health benefits of milk and milk products. Summaries capture the most salient points of each chapter, and the importance of milk and its products as functional foods is addressed throughout.

A Primer in Financial Data Management

• 1st Edition
• May 8, 2017
• Martijn Groot
• English
• Paperback 978-0-12-809776-2

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• eBook 978-0-12-809900-1

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A Primer in Financial Data Management describes concepts and methods, considering financial data management, not as a technological challenge, but as a key asset that underpins effective business management. This broad survey of data management in financial services discusses the data and process needs from the business user, client and regulatory perspectives. Its non-technical descriptions and insights can be used by readers with diverse interests across the financial services industry. The need has never been greater for skills, systems, and methodologies to manage information in financial markets. The volume of data, the diversity of sources, and the power of the tools to process it massively increased. Demands from business, customers, and regulators on transparency, safety, and above all, timely availability of high quality information for decision-making and reporting have grown in tandem, making this book a must read for those working in, or interested in, financial management.

Nutrition and Functional Foods for Healthy Aging

• 1st Edition
• February 1, 2017
• Ronald Ross Watson
• English
• Hardback 978-0-12-805376-8

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• eBook 978-0-12-809299-6

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Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objective of this book is to review, in detail, the health problems of the aged and how normal food, lifestyle, or nutritional and dietary supplements can help treat them. Nutrient requirements for optimum health and function of aging physiological systems are often quite distinct from those required for young people. The special nutrition problems of the aged are intensively researched and tested, especially as the elderly become a larger percentage of the population. Many chronic diseases and cancers are found with higher frequency in the aged, and it is also widely known that many elderly people use foods and nutrients well above the recommended daily allowance, which can be detrimental to optimal health.

Nutraceutical and Functional Food Components

• 1st Edition
• December 16, 2016
• Charis M. Galanakis
• English
• eBook 978-0-12-809650-5

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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics).

Food for the Aging Population

• 2nd Edition
• November 28, 2016
• Monique Raats + 1 more
• English
• Hardback 978-0-08-100348-0

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• eBook 978-0-08-100349-7

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Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The first section of the book discusses the older population as consumers of food and beverages, while the second section covers the extension of functionality into later life. The final section highlights tactics on how to develop food products and services for older people. Fully updated and revised from the first edition, the book covers advances in various fields, introducing a number of new chapters, including, amongst others, topics on the economic determinants of diet in older adults, public policy and older people’s diets, and interventions to support healthy eating in later life.

Sustainable Protein Sources

• 1st Edition
• October 2, 2016
• Sudarshan Nadathur + 2 more
• English
• Hardback 978-0-12-802778-3

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• eBook 978-0-12-802776-9

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Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet.

Developing New Functional Food and Nutraceutical Products

• 1st Edition
• September 19, 2016
• Debasis Bagchi + 1 more
• English
• Hardback 978-0-12-802780-6

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• eBook 978-0-12-802779-0

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Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies.

Nutraceuticals

• 1st Edition
• July 13, 2016
• Alexandru Grumezescu
• English
• Hardback 978-0-12-804305-9

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• eBook 978-0-12-804376-9

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Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful.

Fruits, Vegetables, and Herbs

• 1st Edition
• April 23, 2016
• Ronald Ross Watson + 1 more
• English
• Hardback 978-0-12-802972-5

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• eBook 978-0-12-802989-3

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Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal of the efficacy of key foods to prevent disease and improve the quality of life, Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion provides valuable evidence-based conclusions and recommendations. This reference text will encourage further research on the potential benefits of fruits and vegetables in health and disease prevention, providing a basis for possible dietary modifications by the government and the public.