Noomhorm / Ahmad / Anal Functional Foods and Dietary Supplements

Processing Effects and Health Benefits
1. Auflage 2014
ISBN: 978-1-118-22785-5
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 512 Seiten, E-Book

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.

Autoren/Hrsg.

Noomhorm, Athapol

Ahmad, Imran

Anal, Anil Kumar

Inhaltsverzeichnis

List of Contributors vii
Preface ix
I Fundamentals of Functional Food Processing
1 Functional Foods, Nutraceuticals and Probiotics as FunctionalFood 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 andGrains 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 SeafoodProcessing By-products 139
Ratih Pangestuti and Se-Kwon Kim
7 Food Processing By-products as Sources of Functional Foods andNutraceuticals 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 inFunctional 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 Componentsduring Product Development
11 Thermal and Non-thermal Processing of Functional Foods297
Jiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad
12 Changes of Properties and Functional Components of ExtrudedFoods 325
Vilai Rungsardthong
13 Recent Advances in Applications of Encapsulation Technologyfor the Bioprotection of Phytonutrients in Complex Food Systems363
Alisha Tuladhar and Anil Kumar Anal
14 The Effect of Irradiation on Bioactive Compounds in Plant andPlant 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 FunctionalFoods
16 Pharmacology and Health Benefits of Bioactive Food Sources439
Maushmi S. Kumar and Shruti Mishra
17 Potential Cardio-protective Effects of Functional Foods463
Eman M. Alissa and Gordon A. Ferns
Index 489

Über Autor(innen)

Athapol Noomhorm is Professor at the Asian Institute ofTechnology in, Thailand.
Imran Ahmad is affiliated with the Food Engineering andBioprocess Technology program at the Asian
Institute of Technology, Thailand.
Anil K. Anal is Associate Professor in Food Engineering andBioprocess Technology & Coordinator of the Food,Agriculture and Bio Systems Cluster at the Asian Institute ofTechnology, Thailand