Functional Foods.

ISBN:

9781119776338

Title:

Functional Foods.

Author:

Chhikara, Navnidhi.

Personal Author:

Chhikara, Navnidhi.

Physical Description:

1 online resource (589 pages)

Contents:

Cover -- Half-Title Page -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- 1 Overview of Functional Foods -- 1.1 Introduction -- 1.2 Functional Food History and Market -- 1.2.1 History -- 1.2.2 Definition of Functional Foods -- 1.3 Classification of Functional Foods -- 1.4 Types of Functional Foods -- 1.4.1 Dairy Based Functional Foods -- 1.4.2 Cereal Based Functional Foods -- 1.4.3 Fruits and Vegetables Based Functional Foods -- 1.4.4 Seafood, Meat and Poultry Based Functional Foods -- 1.5 Functional Foods and Health Claims -- 1.6 Conclusion -- References -- 2 Prebiotics and Synbiotics in Functional Foods -- 2.1 Introduction -- 2.2 Prebiotics -- 2.3 Prebiotic Dairy Functional Foods -- 2.4 Synbiotics -- 2.5 Synbiotic Dairy Functional Foods -- 2.6 Conclusions -- Acknowledgements -- References -- 3 Cereal-Based Functional Foods -- 3.1 Introduction -- 3.2 Structure and Chemical Composition of Cereal Grains -- 3.2.1 Wheat -- 3.2.2 Buckwheat -- 3.2.3 Oat -- 3.2.4 Barley -- 3.2.5 Flaxseed -- 3.2.6 Psyllium -- 3.2.7 Brown Rice -- 3.2.8 Other Cereals -- 3.3 Functional Foods Produced from Cereal Grains -- 3.3.1 Baked Products and Breakfast Cereals -- 3.3.2 Multigrain Functional Beverages -- 3.4 Conclusion -- References -- 4 Millet Based Functional Food -- 4.1 Introduction -- 4.2 Classification of Millets -- 4.2.1 Major Millets -- 4.2.2 Minor Millets -- 4.3 Nutritional Importance of Major and Minor Millets -- 4.3.1 Major Millets -- 4.3.2 Minor Millets -- 4.4 Grain Structure and Chemical Composition -- 4.4.1 Sorghum and Millet Grain Structure and Appearance -- 4.4.1.1 Sorghum -- 4.4.1.2 Millets -- 4.4.2 Chemical Composition of Millets -- 4.5 Functional Compounds Present in Millets -- 4.5.1 Polyphenols -- 4.5.2 Flavonoids -- 4.5.3 Phytate -- 4.5.4 Xylo-Oligosaccharides -- 4.5.5 Carotenoid and Tocopherols.

4.6 Millet and Sorghum Based Commercial Products -- 4.7 Millet Based Functional Food Products -- 4.7.1 Probiotics -- 4.7.2 Prebiotics -- 4.7.3 Super Foods -- 4.8 Health Benefits of Millet Based Functional Food -- 4.8.1 Diabetes -- 4.8.2 Cataractogenesis Inhibition -- 4.8.3 Wound Healing and Nerve Growth Factor (NGF) Production -- 4.8.4 Antioxidant Activity (AA) -- 4.8.5 Other Health Beneficial Effects -- 4.9 Future Aspects -- 4.10 Challenges -- 4.11 Conclusions -- References -- 5 Dairy Milk Based Functional Foods -- 5.1 Introduction -- 5.2 Functional Foods and Regulation -- 5.3 Functional Dairy Foods -- 5.3.1 Probiotics -- 5.3.2 Prebiotics -- 5.4 Industrial Processing of Functional Dairy Products -- 5.4.1 Factors That Affects the Viability of Probiotics During Processing and Storage -- 5.5 Conclusions -- Acknowledgements -- References -- 6 Fruits and Vegetable Functional Foods -- 6.1 Introduction -- 6.2 Fruit and Vegetable as Functional Ingredients -- 6.3 Common Functional Compounds in Fruits and Vegetables -- 6.3.1 Carbohydrates -- 6.3.2 Protein -- 6.3.3 Lipid -- 6.3.4 Vitamins -- 6.3.5 Polyphenols -- 6.3.6 Carotenoids -- 6.3.7 Glucosinolates -- 6.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients -- 6.4.1 Preliminary Operations to Obtain Ingredients from Fruits and Vegetable -- 6.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable -- 6.5.1 Conventional Oven Drying -- 6.5.2 Vacuum Drying -- 6.5.3 Freeze-Drying -- 6.5.4 Microwave Drying -- 6.5.5 Osmotic Dehydration -- 6.5.6 Size Reduction Process -- 6.5.7 From Fruits and Vegetable to Liquid Ingredients -- 6.5.8 Spray Drying -- 6.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable -- 6.6.1 Bakery Foods -- 6.6.2 Pasta Like-Products -- 6.6.3 Snacks -- 6.6.4 Beverages -- 6.7 Fruits and Vegetable By-Products as Functional Ingredients.

6.8 Impact of Food Processing on the Biofunctional Properties -- 6.9 Concluding Remarks and Future Outlooks -- Acknowledgements -- References -- 7 Meat Based Functional Foods -- 7.1 Introduction -- 7.2 Meat Role in the Nourishments -- 7.2.1 Meat Nutrition -- 7.2.2 Source of Protein -- 7.2.3 Vitamins and Minerals in Meat -- 7.3 Types of Meat -- 7.3.1 Red Meat -- 7.3.1.1 White Meat -- 7.3.1.2 Meat as Processed -- 7.4 Benefits of Consuming Meat -- 7.5 Concept of Functional Foods -- 7.6 Creation of Functional Foods Based on Meat -- 7.6.1 Bioactive Compounds Which are Found in Meat -- 7.6.2 Methods Designed for Producing Integrated Meat Foods -- 7.6.3 Reformulation of Products Containing Meat -- 7.6.4 Production of Shelf-Stable, Health Driven Functional Poultry Meat Finger Chips -- 7.6.5 As a Functional Element in Meat and Meat Products, Dietary Fibre -- 7.6.6 Fish Oils for Omega-3s and Lipoprotein Metabolism -- 7.6.7 Improvements in Animal Feed -- 7.6.8 Meat Reformulation -- 7.6.9 Design of Meat-Based Foods with Walnuts -- 7.7 Innovation of Technology for New Dietary Principles -- 7.8 Conclusion -- References -- 8 Seafood Based Functional Foods -- 8.1 Introduction -- 8.2 Fish Protein Hydrolysates -- 8.2.1 Process for Preparing Fish Protein Hydrolysates -- 8.3 Fish Oil -- 8.3.1 Oil Refining -- 8.4 Chitin -- 8.4.1 Source of Chitin -- 8.4.2 Extraction of Chitin -- 8.4.3 Extraction of Chitin Using Biological Process -- 8.5 Fish Roe -- 8.5.1 Fish Roe Protein Concentrates -- 8.6 Gelatine -- 8.7 Conclusions -- References -- 9 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties -- 9.1 Introduction -- 9.2 Recent Developments on Millet Based Functional Foods -- 9.3 Millet Nutrition Profile -- 9.3.1 Carbohydrates -- 9.3.2 Protein -- 9.3.3 Lipids -- 9.3.4 Fibers -- 9.3.5 Vitamins -- 9.3.6 Minerals -- 9.3.7 Anti-Nutritional Factors.

9.4 Bioactivities of the Millet Based Functional Foods Compounds -- 9.5 Biomedicinal and Health Potential of Millet-Based Foods -- 9.6 Conclusion -- References -- 10 Mushroom as a Source of Fungal Based Functional Foods -- 10.1 Introduction -- 10.2 Life Cycle of Mushroom -- 10.3 Different Types of Mushroom Cultivation Process -- 10.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process -- 10.5 Challenges of Mushroom Cultivation and Upcoming Strategies -- 10.6 Mycelium Physiology -- 10.7 Mushroom Mycelium Cultivation Status -- 10.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom -- 10.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects -- 10.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies -- 10.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies -- 10.12 Conclusion -- Abbreviations -- References -- 11 Probiotics and Prebiotics as Functional Foods -- 11.1 Introduction -- 11.2 Immunity of the Gut and its Connection to Microbes -- 11.3 An Overview of Functional Foods -- 11.3.1 Probiotics -- 11.3.2 Prebiotics -- 11.4 Critical Evaluations on Probiotics and Prebiotics -- 11.5 Conclusions -- References -- 12 Food Function and Health Benefits of Functional Foods -- 12.1 Introduction -- 12.2 Functional Foods Terminology and Definition -- 12.2.1 Prebiotics, Probiotics, and Synbiotics -- 12.3 Constituents in Functional Foods -- 12.3.1 Macronutrients -- 12.3.2 Micronutrients -- 12.4 Bioactive Compounds in Functional Foods -- 12.4.1 Phenolic Compounds -- 12.4.2 Flavonoids -- 12.4.3 Alkaloids -- 12.4.4 Terpenes and Terpenoids -- 12.4.5 Saponins -- 12.5 Health Benefits -- 12.5.1 Diabetes Mellitus -- 12.5.2 Cancer -- 12.5.3 Cardiovascular Disease (CVD) -- 12.6 Sources of Functional Foods.

12.6.1 Plant-Based Functional Foods -- 12.6.2 Animal-Based Functional Foods -- 12.6.3 Microbial-Derived Functional Foods -- 12.7 Effect of Processing on Functional Products -- 12.8 Present Status and Future Aspects -- 12.9 Conclusion -- References -- 13 Double Emulsion for Controlled Delivery of Functional Food Ingredients -- 13.1 Introduction -- 13.2 Double Emulsion Formation Mechanism -- 13.3 Types of Functional Ingredient for Delivery -- 13.4 Double Emulsion Particle Specification -- 13.5 Double Emulsion Stability -- 13.5.1 Physical Stability -- 13.5.1.1 Gravitation Separation -- 13.5.1.2 Particle Aggregation -- 13.5.1.3 Flocculation and Coalescence -- 13.5.1.4 Ostwald Ripening -- 13.5.2 Chemical Stability -- 13.6 Release Characteristics -- 13.7 Gastrointestinal Properties -- 13.7.1 Bioavailability and Bioaccessibility -- 13.7.2 Variations in Delivery Properties -- 13.8 Conclusion -- References -- 14 Use of Biopolymers for Packaging of Functional Foods -- 14.1 Introduction -- 14.2 Applications of Biopolymers in Scientific Fields -- 14.2.1 Nanoscale Processing -- 14.2.2 Biomedical Applications -- 14.2.3 Cosmetic Functions -- 14.2.4 Construction Engineering -- 14.2.5 Pharmacology -- 14.3 Food Product Processing -- 14.3.1 Water Purification -- 14.3.2 Enzymology -- 14.3.3 Food Packaging -- 14.4 Use of Biopolymers for Packaging of Functional Foods -- 14.4.1 Antioxidant Packaging of Functional Foods -- 14.4.2 Antimicrobial Packaging -- 14.5 Biopolymers Used for Processing of Functional Foods -- 14.5.1 Starch -- 14.5.2 Poly Lactic Acid (PLA) -- 14.5.3 Cellulose -- 14.5.4 Chitosan -- 14.5.5 Proteins -- 14.5.6 Carrageenan -- 14.5.7 Alginate -- 14.6 Conclusion -- References -- 15 Global Concepts and Regulations in Functional Foods -- 15.1 Introduction -- 15.2 Regulatory Framework of Functional Foods -- 15.2.1 Concept -- 15.2.2 Definition.

15.2.3 International Overview on Functional Food Classification.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Panghal, Anil.

Chaudhary, Gaurav.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

Newark :

John Wiley & Sons, Incorporated,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
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Summary

Functional Foods

Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods , the second volume in the groundbreaking new series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Functional Foods , the second volume in series, "Bioprocessing in Food Science," is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market.

Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

This outstanding new volume:

Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits

Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

Author Notes

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship.

Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.