Functional Foods and Dietary Supplements : Processing Effects and Health Benefits.
Title:
Functional Foods and Dietary Supplements : Processing Effects and Health Benefits.
Author:
Noomhorm, Athapol.
ISBN:
9781118227855
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (527 pages)
Contents:
Functional Foods and Dietary Supplements -- Contents -- List of Contributors -- Preface -- I Fundamentals of Functional Food Processing -- 1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components -- 1.1 Functional food -- 1.1.1 Functional components from plant origin -- 1.1.2 Functional components from animal resources -- 1.1.3 Examples of functional foods widely popular in the market -- 1.2 Nutraceuticals -- 1.3 Functional food market -- 1.4 Probiotics -- 1.4.1 Role of probiotics -- 1.5 Prebiotics -- 1.5.1 Sources of prebiotic -- 1.5.2 Functional probiotic products -- 1.6 Probiotic market -- References -- 2 Bioactive Components in Foods -- 2.1 Proteins -- 2.1.1 Food sources of peptides -- 2.1.2 Health benefits of proteins and peptides -- 2.1.3 Functional product development containing proteins and peptides -- 2.1.4 Processing techniques of proteins and peptides -- 2.2 Carbohydrate -- 2.2.1 Classification of carbohydrates -- 2.2.2 Functional carbohydrates and their health benefits -- 2.2.3 Functional foods containing good carbohydrates -- 2.3 Lipids -- 2.3.1 Classification of lipids -- 2.3.2 Functional lipids -- 2.3.3 Health benefits -- 2.4 Phenols -- 2.4.1 Content of polyphenols in food -- 2.4.2 Health benefits of the polyphenolic foods -- 2.4.3 Processing techniques of polyphenols -- 2.5 Flavonoids -- 2.5.1 Health benefits -- 2.5.2 Flavonoid-containing dietary foods -- 2.5.3 Processing techniques of flavonoids -- 2.6 Anthocyanins -- 2.6.1 Chemical structure -- 2.6.2 Health benefits -- 2.6.3 Processing techniques of anthocyanin -- 2.7 Glucosinolates -- 2.7.1 Chemistry of glucosinolates -- 2.7.2 Health benefits -- 2.7.3 Processing techniques of glucosinolates -- References -- II Major Sources of Functional Foods -- 3 Processing Effects on Functional Components in Cereals and Grains -- 3.1 Introduction.
3.2 Functional components in cereals and grains -- 3.2.1 Functional components in rice and their health benefits -- 3.2.2 Functional components in corn and their health benefits -- 3.2.3 Functional components in soybean and their health benefits -- 3.2.4 Functional components in legumes and their health benefits -- 3.3 Processing of cereals and grains and its effect on the functional components -- 3.3.1 Rice -- 3.3.2 Corn -- 3.3.3 Soybeans -- 3.3.4 Legumes -- 3.4 Conclusion -- References -- 4 Tropical Fruits -- 4.1 Introduction -- 4.2 Mango -- 4.2.1 Polyphenolic constituents of mango -- 4.2.2 Functional properties of mango -- 4.2.3 Processing effects -- 4.3 Guava -- 4.3.1 Composition of guava -- 4.3.2 Functional properties of guava -- 4.3.3 Processing effects -- 4.4 Pomegranate -- 4.4.1 Chemical composition of pomegranate -- 4.4.2 Functional properties of pomegranate -- 4.4.3 Processing effects -- 4.5 Summary and future trends -- References -- 5 Bioactive Compounds in Meat and their Functions -- 5.1 Introduction -- 5.2 Bioactive peptides -- 5.2.1 Hydrolysis -- 5.2.2 Fermentation -- 5.3 l-Carnitine -- 5.4 Coenzyme Q10 -- 5.5 Carnosine -- 5.6 Taurine -- 5.7 Creatine -- 5.8 Glutathione -- 5.9 Lipoic acid -- 5.10 Opioids -- 5.11 Conjugated linoleic acid (CLA) -- 5.12 Omega-3 PUFA -- 5.13 Conclusion -- References -- 6 Bioactive Materials Derived from Seafood and Seafood Processing By-products -- 6.1 Introduction -- 6.2 Bioactive materials derived from seafood and seafood processing by-product -- 6.2.1 Sulfated polysaccharides -- 6.2.2 Bioactive peptides -- 6.2.3 Phlorotannins -- 6.2.4 Natural pigments -- 6.2.5 Polyunsaturated fatty acids -- 6.2.6 Vitamins and minerals -- 6.2.7 Fish skin -- 6.2.8 Fish bone -- 6.2.9 Fish viscera -- 6.2.10 Crustacean shells and shellfish wastes -- 6.3 Conclusion -- Acknowledgments -- References.
7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals -- 7.1 Introduction -- 7.2 By-products of plant food processing -- 7.2.1 Cereal grains -- 7.2.2 Rice -- 7.2.3 Corn -- 7.2.4 Wheat -- 7.2.5 Other cereal grains -- 7.2.6 Other bioactive compounds in cereal grains -- 7.3 By-products of processing fruits, vegetables and other crops -- 7.4 By-products of oil extraction from plant materials -- 7.5 By-products of processing fish and marine products -- 7.5.1 Fish by-products -- 7.5.2 Other seafood and aquaculture processing by-products -- 7.5.3 Molluscs -- 7.5.4 Crustaceans -- References -- 8 Functionality of Non-starch Polysaccharides (NSPs) -- 8.1 Introduction -- 8.1.1 Functionality of commercial hydrocolloids -- 8.2 Novel NSPs of Asian and Oceania origins -- 8.2.1 Arugula (Eruca sativa) seed mucilage -- 8.2.2 Chubak (Acanthophyllum bracteatum) gum -- 8.2.3 Cincau Hijau (Cyclea barbata) gum -- 8.2.4 Cress (Lepidium sativum) seed gum -- 8.2.5 Basil (Ocimum basilicum) seed gum -- 8.2.6 Durian (Durio zibethinus) seed gum -- 8.2.7 Mesona (Mesona procumbens) gum -- 8.2.8 Palmyra palm (Borassus flabellifer) fruit mucilage -- 8.2.9 Mamaku (Cyathea medullaris) gum -- 8.2.10 Qodume shirazi (Alyssum homolocarpum) seed mucilage -- 8.2.11 Malva (Sterculiae lychnophorae) nut gum -- 8.2.12 Wild sage (Salvia macrosiphon) seed gum -- 8.2.13 Cashew (Anacardium occidentale) gum -- 8.2.14 Malabar spinach (Basella alba) mucilage -- 8.2.15 Tamarind (Tamarindus indica) gum -- 8.2.16 Balangu (Lallemantia royleana) seed gum -- 8.2.17 Jelly fig (Ficus awkeotsang Makino) -- 8.2.18 Chia (Silva hispanica) seed gum -- 8.3 Modification of physical and functional properties of NSPs -- 8.3.1 Chemical modification -- 8.3.2 Enzymatic modification -- 8.3.3 Physical modification -- 8.4 Polysaccharides and human health -- 8.4.1 Source of dietary fibre.
8.4.2 Effect of NSPs on starch digestibility -- 8.4.3 Antitumour and immuno-stimulating functions of NSPs -- 8.5 Interactions of NSPs with other food components -- 8.5.1 NSP−starch interaction -- 8.5.2 Role of NSP in colour degradation of natural pigments -- 8.5.3 Role of NSP in taste and flavour perceptions -- 8.6 Conclusions -- Acknowledgements -- References -- 9 Resistant Starch: Properties, Preparations and Applications in Functional Foods -- 9.1 Introduction -- 9.2 Starch, composition and its structure -- 9.2.1 Amylose -- 9.2.2 Amylopectin -- 9.2.3 Intermediate materials -- 9.2.4 Minor components -- 9.3 Classification of starch -- 9.3.1 Based on the action of enzymes -- 9.3.2 Based on X-ray diffraction -- 9.4 Types and structure of RS -- 9.4.1 Resistant starch type 1 (RS I) -- 9.4.2 Resistant starch type 2 (RS II) -- 9.4.3 Resistant starch type 3 (RS III) -- 9.4.4 Resistant starch type 4 (RS IV) -- 9.5 Factors affecting RS content and its digestibility by enzymes -- 9.5.1 Intrinsic properties of starch granules -- 9.5.2 Presence of other components with starch -- 9.5.3 Food processing techniques -- 9.6 Production of RS -- 9.6.1 Heat treatment -- 9.6.2 Acid modification -- 9.6.3 Enzymatic treatment -- 9.6.4 Heat and enzyme treatment -- 9.6.5 Chemical treatment -- 9.7 Physiological benefit of RS -- 9.7.1 Prevention of cancer -- 9.7.2 Glycaemic effects -- 9.7.3 Prebiotic potential -- 9.7.4 Inhibition to cholesterol storage -- 9.7.5 Weight management -- 9.7.6 Reducing fat accumulation -- 9.7.7 Assimilation of minerals -- 9.8 Functionality of RS in food applications -- 9.8.1 RS in bread baking -- 9.8.2 RS as a texture modifier in baked goods -- 9.8.3 RS as a crisping agent -- 9.8.4 RS as a functional ingredient in extruded materials -- 9.8.5 RS as an encapsulating agent -- 9.9 Conclusion -- References.
10 Isoflavones - Extraction and Bioavailability -- 10.1 Introduction -- 10.2 Isoflavones: occurrence, biosynthesis, form and structures -- 10.2.1 Occurrence -- 10.2.2 Biosynthesis, form and structures -- 10.2.3 Effect of cultivar and environment on isoflavone content -- 10.3 Isoflavones: dietary intakes and supplements -- 10.4 Isoflavones: changing chemistry in soy foods -- 10.4.1 Effect of conventional protein concentration and isolation and traditional food processing -- 10.4.2 Effect of soaking condition on content of 12 isoflavones in soybean -- 10.4.3 Effect of cooking/heating/toasting/baking on isoflavone structure -- 10.4.4 Effect of acid and base treatment -- 10.4.5 Effects of dry heat on soy flour isoflavones -- 10.4.6 Effects of moist heat of a liquid soy product on isoflavone distribution in soy milk -- 10.4.7 Effect of enzymes on isoflavone forms and flavour of soybean products -- 10.5 Isoflavones: extraction and analytical methods -- 10.5.1 Extraction techniques and methods -- 10.5.2 Analysis techniques and methods -- 10.6 Isoflavones: metabolism and bioavailability -- 10.7 Isoflavones: health benefits -- References -- III Processing Effects on the Functional Components during Product Development -- 11 Thermal and Non-thermal Processing of Functional Foods -- 11.1 Introduction -- 11.2 Thermal processing -- 11.3 Novel thermal processing -- 11.4 Minimal thermal and non-thermal processing -- 11.4.1 Ultrasound processing -- 11.5 High hydrostatic pressure processing -- 11.6 Radiation processing -- 11.7 Pulsed electric field processing -- 11.8 Conclusions and future trends -- References -- 12 Changes of Properties and Functional Components of Extruded Foods -- 12.1 Introduction -- 12.2 Snacks -- 12.3 Protein-rich extruded foods -- 12.4 Fibre-rich extruded foods.
12.5 Changes to polyphenolic compounds, vitamins and other functional components during food extrusion.
Abstract:
Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its "natural goodness". To date, there has been little examination of the actual effects - whether positive or negative - of various types of food processing upon functional foods. This book highlights the effects of food processing on the active 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 demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as "alternative" - such as flour from soybeans instead of wheat, or bran and starch from rice - but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food
industry personnel involved in functional food production or development will find it a very useful source of information.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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