Buch, Englisch, 224 Seiten, Format (B × H): 210 mm x 280 mm
Reihe: Food Biotechnology Series
Sources of Functional Foods and Ingredients
Buch, Englisch, 224 Seiten, Format (B × H): 210 mm x 280 mm
Reihe: Food Biotechnology Series
ISBN: 978-1-138-08487-2
Verlag: Taylor & Francis Ltd
The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the understanding of the role of cellular, metabolic, and biochemical concepts and processing that are important and relevant to improve functional foods and food ingredients targeting human health benefits. This volume explores sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic disease (NCDs) challenges. The contributors with expertise in the field of Food Biotechnology and Functional Food Ingredients have integrated the recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further, these chapters also highlight human health relevant bioactive profiles and associated functionalities of these health-promoting compounds, including preventative functional roles for common NCD-linked health benefits.
FEATURES:
- Provides ecological and metabolic rational to integrate novel functional food and functional ingredient sources in wider health-focused food system innovations.
- Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes, cardiovascular disease, and human gut improvement
- Includes insights on system-based solutions to advance climate resilient and health focused food diversity based on diverse biotechnological approaches to design and integrate functional food and food ingredient sources
Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods, the synopsis of which is presented as the Introduction chapter, which is followed by a chapter on current understanding about regulatory guidelines for health claims of functional foods and food ingredients. Special topics on nonnutritive sweeteners, caroteneprotein from seafood waste, and Xylooligosaccharides as functional food ingredients for health-focused dietary applications are integrated in this book. Additionally, ecologically and metabolically-driven functional roles of common food sources such as corn, and barley and some novel food sources, such as ancient emmer wheat, black soybean, fava bean, herbs from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume.
The overall goal is to provide insights on role of these functional food and ingredient sources for their integration in wider health-focused food systems, which will help food scientists, food industry personnel, nutritionists, crop science researchers, public health professionals, and policy makers to make appropriate decisions and to formulate strategies for improving health and well-being.
A related book focuses on biological and metabolically driven mobilization of functional bioactives and ingredients and their analysis that is relevant in health and wellness.
Zielgruppe
Professional Reference
Autoren/Hrsg.
Weitere Infos & Material
Chapter 1 Introduction: Metabolic-Driven Ecological Rationale to Advance Biotechnological Approaches for Functional Foods
Chapter 2 Science Behind the Substantiation of Health Claims in Functional Foods: Current Regulations
SECTION 1 SOURCES OF FUNTIONAL FOODS AND INGREDIENTS
Chapter 3 Bioactive Ingredients from Corn and Lactic Acid Biotransformation
Chapter 4 Human Health Relevant Bioactive Functionalities of Ancient Emmer Wheat
Chapter 5 Functional Bioactives from Barley for Human Health Benefits
Chapter 6 Health Beneficial Functions of Black Soybean Polyphenols
Chapter 7 Bioprocessing Strategies to Enhance L-DOPA and Phenolic Bioactives in the Fava Bean (Vicia faba)
Chapter 8 Human Health Relevant Bioactives and Associated Functionalities of Herbs from Lamiaceae Family
Chapter 9 Lemnaceae: Source Food Supplements to Functional Foods
Chapter 10 Xylooligosaccharides and Their Functional Applications
Chapter 11 Biotechnology of Nonnutritive Sweeteners
Chapter 12 Carotenoprotein from Seafood Waste
SECTION 2 BIOTRANSFORMATION OF FUNCTIONAL FOODS AND INGREDIENTS
Chapter 13 Metabolic Modulation of Abiotic Stress Response for Improvement of Functional Ingredients in Food Plants
Chapter 14 Biotransformation of Food-Related Phytochemicals by the Gut Bacteria
Chapter 15 Biotransformation of Tuber Crop Ingredients with Lactic Acid Bacteria
Chapter 16 Lactic Acid Fermentation and Bioactive Enrichment of Functional Ingredients in Berries
Chapter 17 New Innovations in Fermentation Biotechnology of Traditional Foods of the Indian Subcontinent
Chapter 18 Fermentation Biotechnology of African Traditional Foods
Chapter 19 Improved Traditional Fermented Foods of the Mediterranean Region-Health Benefits as Functional Foods
Chapter 20 Tequila: Biotechnology of Microbial Flavors
Chapter 21 Technologies Used for Microbial Production of Food Ingredients
Chapter 22 Biotechnology of Microbial Flavors
Chapter 23 Phospholipase D Inhibition by Hexanal and Its Applications in Enhancing Shelf Life and Quality of Fruits, Vegetables, and Flowers
Chapter 24 Production and Recovery of Enzymes for Functional Food Processing
Chapter 25 Enzymatic Bioprocessing of Tropical Seafood Wastes to Functional Foods
Chapter 26 Egg Yolk Antibodies Farming for Passive Immunotherapy
SECTION 3 ANALYSIS OF FUNCTIONAL FOODS AND INGREDIENTS
Chapter 27 Application of Cell and Cell Based Models to Screen the Health Promoting Properties of Dietary Components
Chapter 28 Biological Functions and Health Benefits of Food Polyphenols
Chapter 29 Plant Phytochemicals for Cancer Chemoprevention: Applications and Advantages
Chapter 30 Beneficial Lactic Acid Bacteria (LAB) Based Biotransformation of Plant and Dairy Substrates to Enhance Type 2 Diabetes Relevant Health Benefits
Chapter 31 The Potential Roles and Implications of Microbiota on Maternal and Child Health
Chapter 32 Genetic Characterization of Antimicrobial Peptides
Chapter 33 Natural Antimicrobials from Plants for Food Applications
Chapter 34 Quorum Sensing Inhibitors from Phytochemicals and Food Sources and Their Potential Applications in Food Quality
