Books in Nutraceuticals functional and medical foods

41-50 of 59 results in All results

Polyphenols in Plants

• 1st Edition
• January 17, 2014
• Ronald Ross Watson
• English
• Hardback 978-0-12-397934-6

  9 7 8 - 0 - 1 2 - 3 9 7 9 3 4 - 6
• eBook 978-0-12-398491-3

  9 7 8 - 0 - 1 2 - 3 9 8 4 9 1 - 3

Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements. Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content. This book describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology into account as well.

Functional Foods

• 1st Edition
• December 15, 2013
• Mingruo Guo
• English
• eBook 978-1-84569-607-8

  9 7 8 - 1 - 8 4 5 6 9 - 6 0 7 - 8

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area.The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.

Functional Ingredients from Algae for Foods and Nutraceuticals

• 1st Edition
• September 30, 2013
• Herminia Dominguez
• English
• Hardback 978-0-85709-512-1

  9 7 8 - 0 - 8 5 7 0 9 - 5 1 2 - 1
• eBook 978-0-85709-868-9

  9 7 8 - 0 - 8 5 7 0 9 - 8 6 8 - 9

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae.

Marine Medicinal Foods

• 1st Edition
• Volume 65
• February 29, 2012
• Se-Kwon Kim
• English
• Hardback 978-0-12-416003-3

  9 7 8 - 0 - 1 2 - 4 1 6 0 0 3 - 3
• eBook 978-0-12-391464-4

  9 7 8 - 0 - 1 2 - 3 9 1 4 6 4 - 4

This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources. Contributions from eminent scientists worldwide explain about the latest advance implications in the development and application of marine originated functional foods, as potential pharmaceuticals and medicines for the benefit of humankind by meeting the present nutraceutical demands.

Marine Medicinal Foods

• 1st Edition
• Volume 64
• November 3, 2011
• Steve Taylor
• English
• eBook 978-0-12-387700-0

  9 7 8 - 0 - 1 2 - 3 8 7 7 0 0 - 0

This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources. Contributions from eminent scientists worldwide explain about the latest advance implications in the development and application of marine originated functional foods, as potential pharmaceuticals and medicines for the benefit of humankind by meeting the present nutraceutical demands.

Functional Foods

• 2nd Edition
• April 30, 2011
• Maria Saarela
• English
• Paperback 978-0-08-101689-3

  9 7 8 - 0 - 0 8 - 1 0 1 6 8 9 - 3
• eBook 978-0-85709-255-7

  9 7 8 - 0 - 8 5 7 0 9 - 2 5 5 - 7

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.

Bioactive Foods in Promoting Health

• 1st Edition
• February 26, 2010
• Victor R Preedy + 1 more
• Ronald Ross Watson + 1 more
• English
• Paperback 978-0-12-810187-2

  9 7 8 - 0 - 1 2 - 8 1 0 1 8 7 - 2
• eBook 978-0-08-095854-5

  9 7 8 - 0 - 0 8 - 0 9 5 8 5 4 - 5

Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies. Since common dietary bacterial preparations are over-the-counter and readily available, this book will be useful to the growing nutrition, food science, and natural product community that will use it as a resource in identifying dietary behavioral modifications in pursuit of improved health as well as for treatment of specific disease, as it focuses on the growing body of knowledge of the role of various bacteria in reducing disease risk and disease. Probiotics are now a multi-billion-dollar, dietary supplement business which is built upon extremely little research data. In order to follow the 1994 ruling, the U.S. Food and Drug Administration with the support of Congress is currently pushing this industry to base its claims and products on scientific research. Research as shown that dietary habits need to be altered for most people whether for continued or improved good health. The conclusions and recommendations from the various chapters in this book will provide a basis for those important factors of change by industry with new uses. Animal studies and early clinical ones will lead to new uses and studies. Particularly the cutting edge experimental and clinical studies from Europe will provide novel approaches to clinical uses through their innovative new studies.

Guide to Nutritional Supplements

• 1st Edition
• September 2, 2009
• B Caballero
• English
• Hardback 978-0-12-375109-6

  9 7 8 - 0 - 1 2 - 3 7 5 1 0 9 - 6
• eBook 978-0-12-375661-9

  9 7 8 - 0 - 1 2 - 3 7 5 6 6 1 - 9

The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex. This Guide to Nutritional Supplements provides a concise and complete reference to the most common nutritionally significant elements. Including dietary guidelines, intake measurements and other contextual information, this Guide is the ideal reference for nutritionsts and dieticians facing an increasing public awareness of supplements and who many be augmenting their diets with OTC supplements.

Designing Functional Foods

• 1st Edition
• July 30, 2009
• D. Julian McClements + 1 more
• English
• eBook 978-1-84569-660-3

  9 7 8 - 1 - 8 4 5 6 9 - 6 6 0 - 3

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas.Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered.With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications.

Nutraceutical and Functional Food Regulations in the United States and Around the World

• 1st Edition
• July 18, 2008
• Debasis Bagchi
• English
• eBook 978-0-08-092052-8

  9 7 8 - 0 - 0 8 - 0 9 2 0 5 2 - 8

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 specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area.