Functional Foods: Principles and Technology Provides both Students and Professionals with an Authoritative Introduction of the Topic
2008-11-08 22:45:02 -
- Research and Markets (www.researchandmarkets.com/research/0da857/functional_foods) has announced the addition of Woodhead Publishing Ltd's new book "Functional Foods: Principles and Technology" to their offering.
Foods which have health-promoting properties over and beyond their nutritional value - products known as functional foods - have become a significant industry sector. Functional foods: principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, properties, therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.
Key Topics Covered:
Introduction Definition, History and market. Awareness of functional foods.
Evolution of healthcare and functional foods.
Health claims approved by FDA.
Human body system and functional foods.
Syllabus.
Introduction.
Antioxidants.
Dietary fibre.
Pre- and probiotics.
Lipids and their health benefits.
Vitamins and minerals.
Soy products and their health benefits.
Sports drinks.
Human milk and infant formula.
Laboratory experience.
References.
Dietary fiber and dietary fiber rich foods Introduction.
Definition.
Chemistry of dietary fiber.
Physical properties of dietary fiber.
Classification of dietary fiber.
Classification based on solubility.
Classification based on fermentability.
Classification based on the way monomeric units present.
Analysis of dietary fiber.
Method requirements.
Applicable methods.
Additional methods requirements.
Dietary fiber metabolism in gastrointestinal tract: Physicochemical characteristics and physiological effects.
Colonic fermentation and its consequences.
Physiological functions of dietary fiber: Dietary fiber and cancer.
Dietary fiber and carbohydrate metabolism.
Glycemic index and glycemic load.
Dietary fiber, lipid metabolism, and cardiovascular disease.
Dietary fiber, mineral bioavailability and bone health.
Dietary fiber, nitrogen utilization and bile acid metabolism Dietary fiber, role in gut barrier function and gastrointestinal disorders.
Properties and physiological effects of selected non digestible polysaccharides (NDP) and non digestible oligosaccharides (NPO): Resistant starch.
Pectins.
Guar gum.
Gum arabic.
Fructans.
Galactooligodaccharides.
Lactulose.
Other oligosaccharides.
Properties of isolated fiber in food applications: Worldwide fiber recommendations and intake.
Beneficial claims for DF.
Oats: Oat bran.
B-glucan
b-glican isolate
Oats based functional foods
Symbolic oats beverage
Symbolic oats yoghurt.
Summary.
References.
Prebiotics and probiotics Prebiotics: Chemistry of fructans.
Natural occurrence of fructans.
Occurrence of fructans in plants.
Occurrence of fructans in fungi.
Occurrence of fructans in bacteria.
Inulin:
Chicory inulin.
Production of inulin and oligofructose and related products.
Sources of prebiotics.
Types of Prebiotics other than inulin and fos: Beneficial effects of prebiotics on health.
Mechanism of action of prebiotics in reducing the risk of colon cancer.
The effect of fructan-type oligosaccharide prebiotics on lipid metabolism in humans.
The effect of prebiotics on glucose and insulin levels.
Prebiotics in infant health and nutrition.
Probiotics - friendly creatures.
Probiotics and general health.
Probiotics and gastrointestinal health.
Intestinal disorders treated with probiotics.
Probiotic treatment of infections diarrhea.
Probiotics for cancer patients.
Mechanism of action.
Alternation of the metabolic activities of intestinal microflora.
Alternation of physico-chemical conditions in the colon.
Binding and degrading potential carcinogens.
Quantitive and qualitative alterations in the intestinal microflora.
Production of antitumorigenic or antimutagenic compounds.
Enhancing the host's immune response.
Effects on the physiology of the host.
Fermentation of undigested food and the formation of metabolites.
Probiotics for oral health.
Possible mechanisms of action of probiotics in maintaining oral health.
Installation of probiotics in the oral cavity.
Effects of probiotics on blood cholesterol.
Sources of probiotics.
Symbiotics: Beneficial effects of symbiotics on lipid metabolism.
Examples of symbiotics on foods.
Summary.
References.
Vitamins and minerals as functional ingredients Vitamins.
Fat soluble vitamins: Vitamin A.
Vitamin D.
Vitamin E.
Vitamin K.
Water Soluble vitamins: Vitamin C.
Vitamin B1.
Vitamin B6.
Vitamin B12.
Folic acid.
Biotin.
Minerals: Calcium.
Phosphorus (P).
Magnesium (Mg).
Sodium (Na).
Potasium (K).
Sulfur (S).
Trace minerals: Iron (Fe).
Zinc (Zn).
Selenium (Se).
Copper (Cu).
Fluoride.
Iodine (I).
Molybdenum (Mo).
Manganese (Mn).
Summary.
References.
Sports drinks History and background.
Sports drinks market.
Exercise and nutrient requirements.
Considerations in the formulation of sports drinks.
Sports drinks processing technology.
Water treatment.
Ingredients: Carbohydrates.
Electrolytes.
Acidulants.
Flavorings and colorants.
Functional ingredients.
Future developments in sports drinks.
References.
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