Contents -- List of Contributors -- Non-dairy Functional Foods: Potential of Probiotics -- 1 Introduction -- 2 Global Market -- 3 Probiotics -- 3.1 Health Benefits -- 3.2 Lactobacilli and Bifidobacteria -- 3.3 Strain Selection -- 4 Preference for Non-dairy Probiotic Food -- 5 Traditional Non-dairy Probiotic Foods -- 5.1 Cereals and Legumes -- 5.2 Fruits and Vegetables -- 6 Commercial Products -- 7 Sensory Qualities -- 8 Additional Health Benefits of Non-dairy Probiotic Functional Foods -- 8.1 Increase in Nutritional Quality -- 8.2 Soy-Based Products -- 8.3 Fruit- and Vegetable-Based Products -- 9 Product Development and Challenges -- 10 Quality Control -- 11 Technological Innovations -- 11.1 Microencapsulation -- 11.2 Spray Drying and Freeze Drying -- 11.3 Emulsion and Phase Separation -- 11.4 Other Technologies -- 12 Future Perspectives -- References -- Impact of Probiotics and Gut Microbiota on Host Behavior -- 1 Introduction -- 2 Probiotics -- 3 The Gut Microbiota -- 4 Mechanisms by Which Microbiota Affect CNS Function -- 4.1 Activation of Vagus Nerve -- 4.2 Alteration of Microbial Composition -- 4.3 Immune Activation -- 4.4 Production of Microbial Metabolites -- 4.5 Production of Neurometabolites -- 4.6 Cell Wall Polysaccharides -- 5 Conclusions -- References -- Antioxidant and Antimicrobial Potential of Polyphenols from Foods -- 1 Introduction -- 2 Structural Characteristics of Polyphenolic Compounds -- 2.1 Flavonoids -- 2.2 Phenolic Acids -- 2.3 Tannins -- 2.4 Stilbenes and Lignans -- 3 Extraction and Identification of Polyphenolics -- 4 Antioxidant Activity Measurement Methods -- 5 Natural Source of Polyphenols -- 5.1 Spices and Herbs -- 5.2 Agro-industrial By-Products -- 5.3 Beverages -- 6 Measurement of Antimicrobial Activity -- 7 Conclusion -- References -- Oxidative Stress: Role of Natural Antioxidant Compounds.

1 Overview of Antioxidants, Free Radicals, and Oxidative Stress -- 2 Role of Antioxidants in Controlling Oxidative Stress -- 3 Sources of Antioxidants -- 4 Natural Polyphenolic Compounds as Antioxidants -- 5 Oxygen and Oxidative Stress -- 6 Concept of Oxidative Stress -- 7 Oxidative Stress and Its Role in Human Health -- 8 Natural Protection Against Free Radical-Induced Oxidative Stress -- 9 Future Perspectives -- 10 Conclusion -- References -- Medicinal Importance of Mangrove Plants -- 1 Introduction -- 2 Mangrove Trees -- 2.1 Salt Tolerance Properties -- 2.2 Mangrove Leaves -- 2.3 Mangrove Roots -- 3 Importance of Mangrove Plants -- 4 Economic Value of Mangroves -- 5 Medicinal Importance of Mangrove Extracts -- 5.1 Phytochemicals Identified from Mangroves -- 5.2 Primary and Secondary Metabolic Extracts -- 5.3 Medicinal Use and Bioactivity of Mangrove Extracts -- 6 Antimicrobial Activity of Some Medicinal Mangroves -- 7 Endophytic Fungi in Mangrove Plants -- 8 Mangrove Tea -- References -- Health Benefits and Possible Risks of Herbal Medicine -- 1 Introduction -- 2 History -- 2.1 Ancient Times -- 2.2 Middle Age -- 2.3 Early Modern Era -- 2.4 Modern Herbal Medicine -- 3 Background Information -- 3.1 Definition of Herbal Medicine -- 3.2 Herbal Medicine -- 3.3 Biological Background -- 4 Healthy Herbs -- 4.1 Differences Between Herbal and Conventional Drugs -- 4.2 Differences Between Herbs and Spices -- 4.3 Nutritive Value and Possible Side Effects -- 5 Ingredients in Healthy Herbs -- 6 Health Claims -- 7 Herbs and Spices in Ready-to-Eat Foods -- 8 Safety -- 9 Future of Herbal Medicine -- 10 Conclusion -- References -- Health Benefits of Trace Elements in Human Diseases -- 1 Introduction -- 2 Minerals -- 3 Major Elements -- 3.1 Function -- 3.2 Prevention of Diseases -- 3.3 Toxicity -- 4 Trace Elements -- 4.1 Function -- 4.2 Types of Trace Elements.

4.2.1 Non-Essential Trace Elements -- 4.2.2 Essential Trace Elements -- 4.3 Prevention of Diseases -- 4.3.1 Communicable Disease -- 4.3.2 Non-Communicable Diseases -- 5 Dietary Element -- 5.1 Major Elements Overdoses -- 5.2 Trace Elements Overdoses -- 6 Trace Elements in Dairy Products -- 7 Trace Elements in Water -- 7.1 Hard Water -- 7.2 Soft Water -- 7.2.1 Minerals in Water Supply -- 7.2.2 Metabolic Disorders -- 8 Trace Elements in Plant Nutrition -- 9 Trace Elements in Microbiology and Microbial Diseases -- 9.1 Inhibition of Pathogenic Bacteria -- 9.1.1 Brucella abortus -- 9.1.2 Klebsiella pneumonia -- 9.1.3 Treponema denticola -- 9.1.4 Escherichia coli -- 9.1.5 Yersinia spp. -- 9.2 Inhibition of Bacterial Biofilm Formation -- 10 Prevention and Control of Non-Communicable Diseases -- References -- Fortified Foods and Medicinal Plants as Immunomodulators -- 1 Introduction -- 2 History -- 3 Immune System -- 3.1 Innate Immune System -- 3.2 Adaptive Immune System -- 4 Important Cells of the Immune System -- 5 Disorders of the Human Immunity -- 5.1 Immunodeficiency -- 5.2 Autoimmunity -- 5.3 Hypersensitivity -- 6 Immunomodulation -- 6.1 Immune Adjuvants -- 6.2 Immune Stimulants -- 6.3 Immune Suppressants -- 7 Immune Functions -- 7.1 Immunomodulation by Foods -- 7.1.1 Traditional Foods -- 7.1.2 Probiotics and Prebiotics -- 7.1.3 Fortified Foods -- 7.1.4 Cereal beta: Glucans -- 7.1.5 Fungal Immunomodulatory Proteins -- 7.2 Immunomodulation by Herbs and Medicinal Plants -- 8 Conclusion -- References -- Health Benefits of Probiotic Consumption -- 1 Functional Foods -- 2 Probiotic Foods -- 2.1 Definition of Probiotics -- 2.2 Delivery Vehicles -- 2.3 Prebiotics Versus Probiotics -- 3 Health Benefits of Probiotic Consumption -- 3.1 Gastrointestinal Tract Diseases -- 3.1.1 Diarrhea -- 3.1.2 Metabolic Syndrome -- 3.1.3 Cancer -- 3.2 Immune-Related Diseases.

3.2.1 Effect of Probiotic on Immune-Related Disease -- 3.2.2 Probiotic and AIDS -- 3.2.3 Probiotic and Autoimmune Diseases -- 3.2.4 Probiotic and Allergy -- 3.3 Coronary Heart Diseases -- 3.4 Bacterial Vaginosis -- 3.5 Diabetes -- 3.6 Oral Health and Dentistry -- References -- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf Life -- 1 Introduction -- 2 Shelf Life and Factors -- 2.1 Intrinsic Factors -- 2.2 Extrinsic Factors -- 3 Food Packaging and Functions -- 4 Active Packaging -- 4.1 Antimicrobial Film Packaging -- 4.2 Antioxidant Film Packaging -- 5 Active Compounds Incorporated in the Film Packaging -- 5.1 Antimicrobial Agents -- 5.2 Antioxidant Agents -- 6 Applications of Active Edible Films -- 6.1 Muscle-Based Food Products -- 6.2 Fruits and Vegetable-Based Products -- 7 Conclusions -- References -- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects -- 1 Introduction -- 2 Methods of Preparation of Antimicrobial Films -- 3 Edible Films and Coatings -- 3.1 Film Components -- 4 Bioactive Packaging -- 5 Polylactic Acid-Blended Packaging Material -- 6 Bacteriocin Blended with Other Edible Packaging Materials -- 7 Current Status and Future Prospective -- References -- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants -- 1 Introduction -- 2 Medicinal Plants: International Scenario -- 2.1 Medicinal Plants: Indian Scenario -- 3 Microbial Contamination of Medicinal Plants -- 4 Microbial Decontamination Techniques -- 4.1 Fumigation -- 4.2 Steam Treatment -- 4.3 Irradiation -- 4.3.1 Nonionizing Radiations -- 4.3.2 Ionizing Radiations -- 5 Regulatory Aspects of Gamma Irradiation Processing -- 6 Influence of Gamma Irradiation on Medicinal Plants -- 7 Conclusion -- References -- Microbial Food Spoilage: Control Strategies for Shelf Life Extension.

1 Introduction -- 2 History of Food Preservation -- 3 Food Spoilage -- 3.1 Factors Causing Spoilage -- 3.1.1 Putrefaction -- 3.1.2 Fermentation -- 3.1.3 Rancidity -- 3.2 High-Risk Foods -- 3.3 Detection of Food Spoilage -- 3.4 Food Spoilage Microorganisms -- 3.4.1 Yeasts -- 3.4.2 Molds -- 3.4.3 Bacteria -- Gram-Positive Spore-Forming Bacteria -- Gram-Positive Lactic Acid Bacteria -- Gram-Negative Enterobacteriaceae -- Gram-Negative Pseudomonas -- 4 Food Poisoning -- 4.1 Causal Factors for Food Poisoning -- 4.2 Food Poisoning Microorganisms -- 4.2.1 Clostridium botulinum -- 4.2.2 Staphylococci -- 4.2.3 Campylobacter -- 4.2.4 Escherichia coli -- 4.2.5 Salmonella -- 4.2.6 Listeria monocytogenes -- 4.2.7 Vibrio cholerae -- 4.2.8 Bacillus cereus -- 5 Spoilage of Fruits and Vegetables -- 6 Food Preservation -- 6.1 Microbial Indicators of Product Quality -- 6.2 Side Effects of Food Preservation -- 7 Control Strategies of Spoilage Microorganisms -- 7.1 Common Methods of Food Preservation and Processing -- 7.2 Common Methods of Shelf Life Extension -- 7.2.1 Freezing -- 7.2.2 Chilling -- 7.2.3 Vacuum Packing -- 7.2.4 Controlled Atmosphere Packaging -- 8 Recent Advance in Food Preservation -- 8.1 Irradiation -- 8.2 Addition of Chemicals -- 8.3 Antimicrobials -- 8.4 High-Pressure Preservation -- 9 Conclusion -- References -- Aspergillus and Ochratoxin A in Latin America -- 1 Introduction -- 2 State of Art of Aspergillus Section Nigri and Circundati Taxonomy -- 3 Biodiversity Ochratoxigenic Species of Aspergillus in Latin America -- 3.1 Coffee Samples -- 3.2 Grape Samples -- 3.3 Other Substrates -- 4 Ecophysiology of Ochratoxigenic Species -- 5 Impact of Ochratoxin A Production by Aspergillus Section Nigri on Food Safety -- 6 Strategies to Reduce the Impact of Aspergillus Section Nigri and Ochratoxin A Accumulation in the Food Chains -- 6.1 Preharvest Strategies.

6.1.1 Management Practices During Crops.