Introduction to Functional Food Science PDF Download

Author: Danik M. Martirosyan
Publisher:
ISBN: 9781512023947
Category : Bioactive compounds
Languages : en
Pages : 0

View

Book Description
Food is gradually becoming a force of change in the health world. As chronic disease rates and health costs rise, populations are increasingly looking towards food as an affordable alternative form of treatment. Functional food, a revolutionary category of food that is taking the world by storm, is popular across the world. However, certain setbacks, such as the lack of a consistent definition across nations and low food education among the public, have held functional food back from high market accessibility. The Functional Food Center (FFC) has been studying functional food for nearly 20 years, and in our third textbook edition, we delve into greater detail regarding topics in functional food science. Specifically, we cover topics such as: the definition of functional food, functional food components, health benefits, chronic diseases, global markets, and sensory evaluation. In addition to these main sections, we discuss sub-topics, such as: modern scientific technology, the relationship between functional food science and medicine, and finally, how food claims are regulated across the world. Accessible to medical doctors, researchers, dietitians, public health professionals, students, and the public, this textbook is meant to enlighten any and all interested in alternative sources of health. Some scientists predict that food will be the future of healthcare and wellness. We agree, and think that functional food is the first glimpse into that future.Using the insight and knowledge of over 3,000 scientific references, we have created a guide to modern functional food science. Edited by Danik M. Martirosyan, PhD, President of Functional Food Center (Dallas, TX, USA), this textbook is the result of a collaboration between 54 scientists, 44 universities, and international medical and food organizations. We would like to extend our warmest gratitude to each and every contributor of this book for having shared their articles with us. Our contributors are experts in their fields and are based in a variety of countries, including: Australia, Canada, United Kingdom, Italy, Japan, China, Denmark, Russia, India, Hong Kong, Hungaria, Indonesia, Malaysia, Brazil, Poland, Republic of Korea, Saudi Arabia, Taiwan, Thailand, Belarus, the USA and more. Our diversity of backgrounds adds richness to this book and to all of our other publications at the FFC.Danik M. Martirosyan, PhD, President, Functional Food Institute, Dallas, TX, USA

Author: Rotimi E. Aluko
Publisher: Springer Science & Business Media
ISBN: 1461434807
Category : Technology & Engineering
Languages : en
Pages : 163

View

Book Description
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term. This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.’ Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."

Author: Danik M. Martirosyan, Ph.d.
Publisher:
ISBN: 9781502966735
Category : Medical
Languages : en
Pages : 624

View

Book Description
This book presents not only innovative functional food ideas for the management of chronic illnesses, but also the processes and scientific research which lead to these inventive and modern treatment methods. This issue not only preserves the numerous ideas and contributions made in the field of functional food, but lays the foundation for a field of science that will undoubtedly logarithmically expand in the coming years, and change modern society's relationship with medicine. This book serves as a collection of the most up-to-date ideas and contributions made by researchers in the field of functional foods and prevention and management of chronic diseases. Furthermore, this book demonstrates the current progress and evolution of a science that will undoubtedly change the lives of millions of people worldwide. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics on functional foods and functional food sciences. With more than 3,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring the biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods. The book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, phytochemicals, bioactive peptides, and flavonoids, as well as the health benefits of bioactive foods. For the first time, internationally-recognized specialists in the interdisciplinary science of functional foods are putting together different pieces of research and development of functional foods, as well as epidemiological and post marketing investigations. The book presents the latest developments in nutrigenomics, molecular biology, epidemiology, as well as the marketing and distribution of functional foods. The book is composed of four major chapters: “Introduction;” “Bioactive Food Compounds: Sources and Potential Health Benefits;” “Functional Foods and Chronic Diseases;” and “Functional Foods: Philosophy, Evolution, Interactions, and Market.” Chapter 1 presents an introduction and definition of functional food and describes the categories of healthy and medical foods. It also reviews similarities and differences between these categories. Furthermore, it discusses biomarkers for functional foods and bioactive compounds, which always exist in functional foods. This chapter also describes scientific standards for evaluating functional food claims: regulation, pre-clinical and clinical studies. Chapter 2 is devoted to different functional food components, such as antioxidants, dietary fibers, prebiotics, plant sterols, phytochemicals, bioactive peptides, flavonoids, and relationships between bioactive food components and their health benefits. Chapter 3 provides information about functional foods' abilities to prevent and manage metabolic syndrome, as well as chronic diseases, such as diabetes, obesity, cardiovascular diseases, cancer, and others. This book also describes the roles of functional and medical foods in emotional health, oral health, and gerontology. Finally, chapter 4 presents the different approaches of western and eastern cultures to functional foods, sensory evaluation of functional foods, food-drug interactions, and functional food ingredients market. The book is a result of collective work of 54 scientists, 44 universities, medical and food organizations, all coming from different countries.

Author: Sreerag Gopi
Publisher: CRC Press
ISBN: 100056567X
Category : Science
Languages : en
Pages : 392

View

Book Description
This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases. Chapters explore the varied sources, biochemical properties, metabolics, health benefits, and safety of bioactive ingredients of nutraceutical and functional food products. Special emphasis is given to linking the molecular and chemical structures of biologically active components in foods to their nutritional and pharmacological effects on human health and wellness. In addition to discussing scientific and clinical rationales for different sources of functional foods, the book also explains in detail scientific methodologies used to investigate the functionality, effectiveness, and safety of bioactive ingredients in food. The chapter authors discuss advanced nanocarriers for nutraceuticals based on structured lipids and nonlipids, nanoparticulate approaches for improved nutrient bioavailability, adulteration and safety issues, nanodelivery systems, microencapsulation, and more. The book discusses some particular health benefits from nutrition nutraceuticals, including probiotic dairy and non-dairy products and bioactive proteins and peptides as functional foods. The volume also gives an overview of emerging trends, growth patterns, and new opportunities in the field of nutraceuticals and functional foods.

Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
ISBN: 146149138X
Category : Technology & Engineering
Languages : en
Pages : 499

View

Book Description
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.

Author: G.F. Stewart
Publisher: Elsevier
ISBN: 0323138594
Category : Technology & Engineering
Languages : en
Pages : 307

View

Book Description
The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students. Based on their own experiences as well as those of others, the authors have reorganized, added, and updated this work to meet the needs of the current curriculum. As with the first edition the goal is to introduce the beginning student to the field of food science and technology. Thus, the book discusses briefly the complex of basic sciences fundamental to food processing and preservation as well as the application of these sciences to the technology of providing the consumer with food products that are at once appealing to the eye, pleasing to the palate, and nutritious to the human organism. Introduction to Food Science and Technology is set in the world in which it operates; it contains discussions of historical development, the current world food situation, the safety regulations and laws that circumscribe the field, and the careers that it offers.

Author: Danik M Martirosyan
Publisher:
ISBN:
Category :
Languages : en
Pages : 304

View

Book Description
Scientists, public health experts, food producers and consumers have united to generate functional food research that allows the public to gain important knowledge on functional foods that will strengthen the immune system for combatting viral diseases, new research findings relating to the virus and public health strategies to prevent the spread of the viruses. This cornerstone guide, written by internationally recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 2,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, food science fields, and public health professionals with a comprehensive and up-to-date examination of functional foods.This book provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, epidemiology, as well as the production, marketing, and distribution of functional foods. In this fourth edition of our textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions with answer keys at the end of each chapter, and an updated glossary with new key words. We believe that this edition will help our readers to better understand the new material and concepts of functional food science. In order to get the most out of this edition, it is recommended to read each chapter completely and to also review the summary paragraphs that conclude each chapter. These summaries lay out the main take-aways from the chapter and help to put the chapter as a whole into perspective. Also, the reader should complete the end of chapter test questions to make sure that the information is being retained and understood. Both of these components will assist the reader in studying and comprehending the material. There are many new words that have been updated in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently highlighted in the chapters so they may be easily located. It is to the readers' benefit to review these words in the glossary so that they may better understand the material in the chapters. The book is collective work of 41 scientists across the globe.

Author: Debasis Bagchi
Publisher: Academic Press
ISBN: 0128027797
Category : Technology & Engineering
Languages : en
Pages : 546

View

Book Description
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. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing

Author: Danik M. Martirosyan
Publisher: D&A Inc.
ISBN: 9780976753544
Category : Medical
Languages : en
Pages : 280

View

Book Description
The publication of this book serves two great purposes. First, it spreads the word about new functional food products for chronic diseases such as hypertension, diabetes, and obesity to the general public. It not only introduces new functional foods, but also shows the investigations and research that led to their creation. Second, the book preserves the numerous ideas and contributions made in the field. This shows the progress and evolution of this thriving field, with the power to change the lives of millions of people. The forever growing field of functional foods brings together research scientists, food manufacturers and consumers who are committed to this issue through modern achievements of surgical approaches and potential of drug therapy, where particular emphasis is placed on the unresolved problems of pharmaceutical side effects.

Author: Chukwuebuka Egbuna
Publisher: Springer Nature
ISBN: 3030423190
Category : Technology & Engineering
Languages : en
Pages : 644

View

Book Description
Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.