Functional foods are foods which contain bioactive components,either from plant or animal sources, which can have health benefitsfor the consumer over and above their nutritional value. Foodswhich have antioxidant or cancer-combating components are in highdemand from health conscious consumers: much has been made of thehealth-giving qualities of fruits and vegetables in particular.Conversely, foods which have been processed are suffering an imagecrisis, with many consumers indiscriminately assuming that any kindof processing robs food of its "natural goodness". Todate, there has been little…mehr
Functional foods are foods which contain bioactive components,either from plant or animal sources, which can have health benefitsfor the consumer over and above their nutritional value. Foodswhich have antioxidant or cancer-combating components are in highdemand from health conscious consumers: much has been made of thehealth-giving qualities of fruits and vegetables in particular.Conversely, foods which have been processed are suffering an imagecrisis, with many consumers indiscriminately assuming that any kindof processing robs food of its "natural goodness". Todate, there has been little examination of the actual effects- whether positive or negative - of various types offood processing upon functional foods.
This book highlights the effects of food processing on theactive ingredients of a wide range of functional food materials,with a particular focus on foods of Asian origin. Asian foods,particularly herbs, are becoming increasingly accepted and demandedglobally, with many Western consumers starting to recognize andseek out their health-giving properties. This book focuses on theextraction of ingredients which from materials which in the Westare seen as "alternative" - such as flour from soybeansinstead of wheat, or bran and starch from rice - but whichhave long histories in Asian cultures. It also highlight theincorporation of those bioactive compounds in foods and theenhancement of their bioavailability.
Functional Foods and Dietary Supplements: Processing Effectsand Health Benefits will be required reading for those workingin companies, research institutions and universities that areactive in the areas of food processing and agri-food environment.Food scientists and engineers will value the new data and researchfindings contained in the book, while environmentalists, foodregulatory agencies and other food industry personnel involved infunctional food production or development will find it a veryuseful source of information. Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Athapol Noomhorm is Professor at the Asian Institute of Technology in, Thailand. Imran Ahmad is affiliated with the Food Engineering and Bioprocess Technology program at the Asian Institute of Technology, Thailand. Anil K. Anal is, Associate Professor in Food Engineering and Bioprocess Technology & Coordinator of the Food, Agriculture and Bio Systems Cluster at the Asian Institute of Technology, Thailand.
Inhaltsangabe
List of Contributors vii Preface ix I Fundamentals of Functional Food Processing 1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components 3 Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad 2 Bioactive Components in Foods 21 Anil Kumar Anal, Kishore K. Kumaree and Mridula Thapa II Major Sources of Functional Foods 3 Processing Effects on Functional Components in Cereals and Grains 63 Binod K. Yadav and J. Jerish Joyner 4 Tropical Fruits 91 Mandeep Kaur and H.K. Sharma 5 Bioactive Compounds in Meat and their Functions 113 Punchira Vongsawasdi and Athapol Noomhorm 6 Bioactive Materials Derived from Seafood and Seafood Processing By-products 139 Ratih Pangestuti and Se-Kwon Kim 7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals 159 Nina Karla M. Alparce and Anil Kumar Anal 8 Functionality of Non-starch Polysaccharides (NSPs) 187 Kelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong 9 Resistant Starch: Properties, Preparations and Applications in Functional Foods 227 Taslima Ayesha Aktar Nasrin and Anil Kumar Anal 10 Isoflavones - Extraction and Bioavailability 255 Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal III Processing Effects on the Functional Components during Product Development 11 Thermal and Non-thermal Processing of Functional Foods 297 Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad 12 Changes of Properties and Functional Components of Extruded Foods 325 Vilai Rungsardthong 13 Recent Advances in Applications of Encapsulation Technology for the Bioprotection of Phytonutrients in Complex Food Systems 363 Alisha Tuladhar and Anil Kumar Anal 14 The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products 387 Nantarat Na Nakornpanom and Porntip Sirisoontaralak 15 Nanoparticles and Nanoemulsions 405 Anges Teo, Kelvin K.T. Goh and Sung Je Lee IV Health Benefits and Bioavailability of Functional Foods 16 Pharmacology and Health Benefits of Bioactive Food Sources 439 Maushmi S. Kumar and Shruti Mishra 17 Potential Cardio-protective Effects of Functional Foods 463 Eman M. Alissa and Gordon A. Ferns Index 489
List of Contributors vii Preface ix I Fundamentals of Functional Food Processing 1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components 3 Athapol Noomhorm, Anil Kumar Anal and Imran Ahmad 2 Bioactive Components in Foods 21 Anil Kumar Anal, Kishore K. Kumaree and Mridula Thapa II Major Sources of Functional Foods 3 Processing Effects on Functional Components in Cereals and Grains 63 Binod K. Yadav and J. Jerish Joyner 4 Tropical Fruits 91 Mandeep Kaur and H.K. Sharma 5 Bioactive Compounds in Meat and their Functions 113 Punchira Vongsawasdi and Athapol Noomhorm 6 Bioactive Materials Derived from Seafood and Seafood Processing By-products 139 Ratih Pangestuti and Se-Kwon Kim 7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals 159 Nina Karla M. Alparce and Anil Kumar Anal 8 Functionality of Non-starch Polysaccharides (NSPs) 187 Kelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong 9 Resistant Starch: Properties, Preparations and Applications in Functional Foods 227 Taslima Ayesha Aktar Nasrin and Anil Kumar Anal 10 Isoflavones - Extraction and Bioavailability 255 Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal III Processing Effects on the Functional Components during Product Development 11 Thermal and Non-thermal Processing of Functional Foods 297 Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad 12 Changes of Properties and Functional Components of Extruded Foods 325 Vilai Rungsardthong 13 Recent Advances in Applications of Encapsulation Technology for the Bioprotection of Phytonutrients in Complex Food Systems 363 Alisha Tuladhar and Anil Kumar Anal 14 The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products 387 Nantarat Na Nakornpanom and Porntip Sirisoontaralak 15 Nanoparticles and Nanoemulsions 405 Anges Teo, Kelvin K.T. Goh and Sung Je Lee IV Health Benefits and Bioavailability of Functional Foods 16 Pharmacology and Health Benefits of Bioactive Food Sources 439 Maushmi S. Kumar and Shruti Mishra 17 Potential Cardio-protective Effects of Functional Foods 463 Eman M. Alissa and Gordon A. Ferns Index 489
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