Designing Functional Foods

Download or Read online Designing Functional Foods full in PDF, ePub and kindle. This book written by D. Julian McClements and published by Elsevier which was released on 30 July 2009 with total pages 744. We cannot guarantee that Designing Functional Foods book is available in the library, click Get Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like.

Designing Functional Foods
Author :
Publisher : Elsevier
Release Date :
ISBN : 9781845696603
Pages : 744 pages
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The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Designing Functional Foods

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods.

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Functional Foods  Designer Foods  Pharmafoods  Nutraceuticals

Download or read online Functional Foods Designer Foods Pharmafoods Nutraceuticals written by Israel Goldberg, published by Springer which was released on 2010-12-07. Get Functional Foods Designer Foods Pharmafoods Nutraceuticals Books now! Available in PDF, ePub and Kindle.

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Functional Foods

"Accuse not Nature! She has done her part; Do Thou but Thine!" Milton, Paradise Lost 1667 The concept that nature imparted to foods a health-giving and curative function is not new. Herbal teas and remedies have been used for centuries and continue in use in many parts of the world today.

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Functional Foods and Biotechnology

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The

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Essentials Of Functional Foods

Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and

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Functional Foods   Sources and Health Benefits

The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to

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Functional Foods

Download or read online Functional Foods written by Todd R. Klaenhammer, published by Unknown which was released on 1998. Get Functional Foods Books now! Available in PDF, ePub and Kindle.

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Functional Foods for Chronic Diseases  Volume 4  Obesity  Diabetes  Cardiovascular Disorders and AIDS

This book reviews functional foods for the prevention and treatment of chronic diseases from multidisciplinary perspective. The report stresses the urgency of modern society to deal with chronic diseases and the need for the creation of functional foods on the basis of natural plant-derived resources. This book represents collections of

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Functional Foods

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised

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Functional Food Product Development

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand

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Functional Food Products and Sustainable Health

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human

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Functional Foods and Beverages

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from

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Phytochemical Functional Foods

Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to color, flavor and other characteristics. This book assesses the health benefits of phytochemicals, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids.

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Functional Food  Safety Aspects

The DFG Senate Commission on Food Safety organizes scientific meetings on current aspects of major importance to the safety of food, with the aim of reviewing and assessing the state of knowledge in a specific field. This book summarizes the important results from the meeting on "Functional Food: Safety Aspects",

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Nutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much

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