Functional Foods and Dietary Supplements
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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

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Produktbeschreibung
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.
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Autorenporträt
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.