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Improving Health and Nutrition through Bioactive Compounds
Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods to consider for complementary treatment in disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book is a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease. - Highlights dietary alternatives to health management and disease treatment and prevention - Covers bioactive constituents of foods, phytochemicals, and the effect of digestion or processing on food components - Considers the link between food composition and processing on the nutritional and functional quality of foods, along with the role of diet in enhancing consumer health
Improving Health and Nutrition through Functional Foods
Improving Health and Nutrition through Functional Foods: Benefits and Applications presents functional foods as a therapeutic approach to disease and overall health and well-being. The book covers various functional foods, such as oilseeds, endemic fruits, and vegetables as foods to consider as complementary treatments for disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book will be a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease. - Provides an overview on the separation, characterization, and identification of postbiotics from probiotic microbes - Includes classes of postbiotics and their mechanisms of action - Discusses the safety of postbiotics in humans and animals, the use of multi-omics to understand the effect of postbiotics on human physiology - Analyzes the existing regulatory framework for postbiotics
Ultrasound and Microwave for Food Processing
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications...
New Polymers for Encapsulation of Nutraceutical Compounds
The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover to...
Oncological Functional Nutrition
Oncological Functional Nutrition: Phytochemicals and Medicinal Plants presents the anticancer activities, metabolism, mechanism of action, doses, and sources of various phytochemicals and medicinal plants. Broken into five parts, this book addresses cancer epidemiology, molecular and therapeutic bases of cancer, macro and micronutrients in cancer prevention and treatment, phytochemicals in the cancer treatment, and medical plants as potential functional foods or resources for the obtention of metabolites with anticancer activity. Written for nutritionists, food scientists, health professionals, oncologists, endocrinologists, natural product chemists, ethnobotanists, chemists, pharmacists, bi...
Bioprospecting of Microorganism-Based Industrial Molecules
Discover a comprehensive and current overview of microbial bioprospecting written by leading voices in the field In Bioprospecting of Microorganism-Based Industrial Molecules, distinguished researchers and authors Sudhir P. Singh and Santosh Kumar Upadhyay deliver global perspectives of bioprospecting of biodiversity. The book covers diverse aspects of bioprospecting of microorganisms demonstrating biomass value of nutraceutical, pharmaceutical, biomedical, and bioenergetic importance. The authors present an amalgamation of translational research on bioresource utilization and ecological sustainability that will further the reader’s knowledge of the applications of different microbial dive...
Smart Ways of Biomaterial Designing Synthesis and Characterization
This book explores the design, synthesis, and characterization of natural and synthetic polymeric biomaterials for diverse biomedical applications, including drug delivery, tissue engineering, and antimicrobial coatings. It highlights advances in polymer chemistry, offering insights into the modification of polymers’ properties to meet biomedical challenges. The book provides detailed strategies for material design and characterization, addressing practical issues faced by researchers. It also covers crucial aspects such as materials-tissue interaction, sterilization prior to in vivo use, and the characterization of biomaterials for development. Serving as a comprehensive guide for students, researchers, and professionals in the biomedical field, this book aims to bridge the gap between laboratory research and clinical applications.
Bioactive Compounds
Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the legislative aspects of marketing of bioactive compounds as nutraceuticals or food supplements, this book presents insights from a global perspective. Written for researchers, professors and graduate students, this book is sure to be a welcomed reference for all who work in food chemistry, new product development and nutritional science. - Highlights potential contributions of bioactive compounds as alternatives in the prevention or treatment of disease - Investigates the world of bioactive compounds and the many activities associated with them - Contains information relevant to food chemistry, new product development and nutritional science
Native Crops in Latin America
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others. There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical A...
la ValSe-Food 2019
The seeds and fruits (or their parts) of Iberoamerican crops have high nutritional and functional properties which could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica L.), Andean maize (Zea mays L.), moringa (Moringa oleifera), yvapuru (Plinia peruviana), kurugua (Sicana odorifera), sacha inchi (Plukenetia huayllabambana), camu camu (Myrciaria dubia), mango (Mangifera indica), tarwi (Lupinus mutabilis), peanut (Arachis hypogaea L.) and taro (Colocasia esculenta), all of them still underutilized. Their cultivation is low; nevertheless, in recent years...
