Bioactive Food Components Activity in Mechanistic Approach

Bioactive Food Components Activity in Mechanistic Approach
Author: Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior
Publsiher: Elsevier
Total Pages: 256
Release: 2021-12-07
ISBN 10: 0128235691
ISBN 13: 9780128235690
Language: EN, FR, DE, ES & NL

Bioactive Food Components Activity in Mechanistic Approach Book Review:

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market. Explores the mechanistic approach of functional foods in health and disease Contains definitions, case studies, applications, literature reviews, recent developments and text boxes Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds

Bioactive Food Components Activity in Mechanistic Approach

Bioactive Food Components Activity in Mechanistic Approach
Author: Cinthia Bau Betim Cazarin,Juliano Lemos Bicas,Glaucia Maria Pastore,Mario Roberto Marostica Junior
Publsiher: Academic Press
Total Pages: 256
Release: 2021-11-23
ISBN 10: 0128225904
ISBN 13: 9780128225905
Language: EN, FR, DE, ES & NL

Bioactive Food Components Activity in Mechanistic Approach Book Review:

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market. Explores the mechanistic approach of functional foods in health and disease Contains definitions, case studies, applications, literature reviews, recent developments and text boxes Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds

Bioactive Compounds and Cancer

Bioactive Compounds and Cancer
Author: John A. Milner,Donato F. Romagnolo
Publsiher: Springer Science & Business Media
Total Pages: 836
Release: 2010-06-08
ISBN 10: 1607616262
ISBN 13: 9781607616269
Language: EN, FR, DE, ES & NL

Bioactive Compounds and Cancer Book Review:

Because of the wealth of new information generated by the scientific community during the last decade on the role of nutrition on cancer risk, this book provides a forum for presentation and discussion of recent scientific data and highlights a set of dietary recommendations. Bioactive Compounds and Cancer presents chapters that highlight laboratory and clinical findings on how selected nutrients function as signaling molecules and, as such, influence cellular behavior and cancer predisposition. This important compendium focuses on understanding the role of nutrition in cancer biology, the molecular action of bioactive food components and xenobiotics on cancer risk, the role of dietary components in cancer prevention and/or treatment, and nutrition education with the most up to date dietary recommendations that may reduce cancer risk. This volume will be of interest to specialized health professionals, clinicians, nurses, basic and clinical researchers, graduate students, and health officials of public and private organizations.

Nutritional Genomics

Nutritional Genomics
Author: Wayne R. Bidlack,Raymond L. Rodriguez
Publsiher: CRC Press
Total Pages: 448
Release: 2016-04-19
ISBN 10: 1439844534
ISBN 13: 9781439844533
Language: EN, FR, DE, ES & NL

Nutritional Genomics Book Review:

The notion of matching diet with an individual's genetic makeup is transforming the way the public views nutrition as a means of managing health and preventing disease. To fulfill the promise of nutritional genomics, researchers are beginning to reconcile the diverse properties of dietary factors with our current knowledge of genome structure and g

Optimizing Women s Health through Nutrition

Optimizing Women s Health through Nutrition
Author: Lilian U. Thompson,Wendy E. Ward
Publsiher: CRC Press
Total Pages: 472
Release: 2007-12-03
ISBN 10: 9781420043013
ISBN 13: 1420043013
Language: EN, FR, DE, ES & NL

Optimizing Women s Health through Nutrition Book Review:

It is no surprise that women and men experience biological and physiological differences fundamentally and throughout the lifecycle. What is surprising is that faced with such a self-evident truth, there should be so little consideration to date of how these differences affect susceptibility to disease and metabolic response to dietary treatment. Understanding these differences and developing a gender-based approach focusing on the specific needs and conditions of women is crucial to achieve effective nutritional strategies for women’s health. Expanding the knowledge-base regarding sex, nutrition, and medicine, Optimizing Women’s Health through Nutrition presents the biology, physiology, and metabology unique to women. The book demonstrates in a practical, accessible manner the scientific application of this data addressing lifecycle changes, disease prevention, and treatment. Based on sound research and supported by extensive references, it begins by describing recent research on biological and physiological differences and how these differences translate into varying disease trends between the sexes. Contributions describe the nutritional needs of women during the lifecycle, particularly during adolescence, pregnancy and lactation, premenopause, and menopause and midlife stages. The bulk of the book addresses each of the common major diseases or conditions that specifically affect the health of women. It emphasizes the role of nutrition in disease risk reduction as well as management and treatment of disease. Specific disease selection was dictated by those in which women are more vulnerable or have a higher incidence than men. The concluding section identifies areas for future research and strategic areas of investigation for researchers and health professionals, government regulators, and food industry professionals involved in creating novel foods that enhance women’s health.

Carcinogenic and Anticarcinogenic Food Components

Carcinogenic and Anticarcinogenic Food Components
Author: Wanda Baer-Dubowska,Agnieszka Bartoszek,Danuta Malejka-Giganti
Publsiher: CRC Press
Total Pages: 408
Release: 2005-09-22
ISBN 10: 1420039261
ISBN 13: 9781420039269
Language: EN, FR, DE, ES & NL

Carcinogenic and Anticarcinogenic Food Components Book Review:

Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and Anticarcinogenic Food Components explains the broad spectrum of information available on these compounds and examines what is behind their complexities. Internationally renowned biochemists, toxicologists, epidemiologists, and food scientists present the most recent studies that relate cancer risk to particular dietary components and discuss the latest clinical trials that evaluate the benefits of nutritional interventions. They discuss dietary sources containing carcinogenic compounds, their abundance in foods, and their possible cancer risks. Conversely, they explain the cancer- preventive potential of food components and the basic mechanisms and targets of chemoprevention. Chapters focus on the phenolic compounds found in tea, wine polyphenols and resveratrol, flavanoids of fruits and vegetables, carotenoids, constituents of cruciferous vegetables, and phytoestrogens. Additional information highlights the molecular and cellular events mediated by exposure to food carcinogens or chemopreventive agents. The book concludes with a perspective on the impact of diet on cancer prevention based on human trials and discusses future directions of research in this important field. Wide-ranging in scope and thorough in detail, Carcinogenic and Anticarcinogenic Food Components is an important resource for those interested in leveraging vital information on cancer promoting and cancer preventing food components.

Essentials of Human Nutrition

Essentials of Human Nutrition
Author: Jim Mann,Stewart Truswell
Publsiher: Oxford University Press
Total Pages: 695
Release: 2012-01-26
ISBN 10: 0199566348
ISBN 13: 9780199566341
Language: EN, FR, DE, ES & NL

Essentials of Human Nutrition Book Review:

For those embarking on courses in nutrition or related subjects, Essentials of Human Nutrition offers a broad, quality survey of the field. Chapters written by international experts chart the involvement and impact of nutrition across different age groups and from the genetic to the community level. It draws together the wide spectrum of disciplines, from biochemistry to counselling, necessary to promote the practical application of nutritional science at the human level, providing everything a student needs to appreciate the increasingly recognized importance of nutrition to health and disease.

Bioactive Foods and Extracts

Bioactive Foods and Extracts
Author: Ronald Ross Watson,Victor R. Preedy
Publsiher: CRC Press
Total Pages: 663
Release: 2010-11-11
ISBN 10: 9781439816219
ISBN 13: 1439816212
Language: EN, FR, DE, ES & NL

Bioactive Foods and Extracts Book Review:

Though there is considerable historical and anecdotal record for the use and efficacy of the cancer preventative properties of vegetables, fruits, and herbs, modern healthcare professionals require scientific evidence and verifiable results to make defensible decisions on the benefits, risks, and value of botanicals and their extracts in the prevention and treatment of cancers. Presenting research-based evidence of the role of herbs and bioactive foods in the prevention and treatment of cancer, Bioactive Foods and Extracts: Cancer Treatment and Prevention provides the scientific basis for millennia of empirical evidence. Divided into four sections, the book begins with a look at herbal medicines and bioactive foods in cancer prevention in general including the benefits of Greco-Arabic and Islamic herbal medicine, Indian vegetarian diet, and a range of culinary spices. The second section considers specific bioactive foods in cancer prevention. Chapters include in-depth discussions of phytochemicals and their therapeutic action within the body, curcumin-mediated cellular response, and the mechanism and use of prunes and plums, mushrooms, and tomato-based products. The third section takes a focused look at certain cancers such as colon, prostate, breast, and lung cancer. Substances analyzed include ginseng, pentacyclic triterpenes from olives, cruciferous vegetables, and fruit phenolics, as well as alcohol and its associated risks. The final section investigates non-botanical supplements including vitamin D, calcium, selenium, and probiotics. Providing an important scientific and evidence-based record on an increasingly popular branch of modern healthcare, this indispensible reference brings together the analytical research of modern science and the wisdom of herbal and food based medicine and puts them at your fingertips.

Aging

Aging
Author: Shamim I. Ahmad
Publsiher: CRC Press
Total Pages: 658
Release: 2017-10-30
ISBN 10: 1315283883
ISBN 13: 9781315283883
Language: EN, FR, DE, ES & NL

Aging Book Review:

This book is a detailed and comprehensive synthesis of the scientific study of aging. Dozens of contributions from leading scholars review various theories of aging, and molecular, cellular, biochemical and microbial aspects of aging, among just a few of the topics included. Authoritative, wide ranging and thorough, this book will act as a source for experimental design, a comprehensive description of age related diseases, and provide information of the latest molecular theories underlying their causes. Additionally, it will target industries involved in developing anti-aging drugs, post-graduate medical students, and university libraries.

Diets Foods and Food Components Effect on Dyslipidemia

Diets  Foods and Food Components Effect on Dyslipidemia
Author: Federica Fogacci,Arrigo F.G. Cicero,Claudio Borghi
Publsiher: MDPI
Total Pages: 300
Release: 2021-09-01
ISBN 10: 3036512381
ISBN 13: 9783036512389
Language: EN, FR, DE, ES & NL

Diets Foods and Food Components Effect on Dyslipidemia Book Review:

Dyslipidemia, and particularly hypercholesterolemia, remains a main cardiovascular disease risk factor, partly reversible with the improvement of life-style, including dietary, habits. Even when a pharmacological treatment is begun, dietary support to lipid-lowering is always desired. This book will provide a selection of new evidence on the possible lipid-lowering effects of some dietary and medicinal plant components, reporting some interesting reviews, experimental data and results from clinical trials. The book is adapted for experts in nutrition but also for all scientists involved in cardiovascular disease prevention.

Marine Phenolics

Marine Phenolics
Author: Herminia Domínguez,José Ricardo Pérez-Correa
Publsiher: MDPI
Total Pages: 232
Release: 2021-08-16
ISBN 10: 3036502645
ISBN 13: 9783036502649
Language: EN, FR, DE, ES & NL

Marine Phenolics Book Review:

Phenolic compounds are an extremely diverse class of ubiquitous secondary metabolites produced by a variety of organisms playing different biological roles. They have numerous types of demonstrated bioactivities, including antioxidant, antimicrobial, anti-inflammatory, antitumoral, immunomodulator, neuroprotective, cardioprotective, and antidiabetic activities. Marine organisms produce a vast collection of unique phenolic structures, some of them not found in terrestrial habitats. Progress in different aspects is rapidly advancing, and this Special Issue will provide updated information and recent studies on marine phenolics. Specially, this issue is focused on their chemical characterization, elucidation of their structures, evaluation of their biological properties and mechanisms of action, efficient extraction and purification technologies, development of value-added applications, as well as formulation of novel products.

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 632
Release: 2021-10-24
ISBN 10: 0323850537
ISBN 13: 9780323850537
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Components Book Review:

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-life, sensory characteristics and health claims

Bioactive Dietary Factors and Plant Extracts in Dermatology

Bioactive Dietary Factors and Plant Extracts in Dermatology
Author: Ronald Ross Watson,Sherma Zibadi
Publsiher: Springer Science & Business Media
Total Pages: 544
Release: 2012-11-28
ISBN 10: 1627031677
ISBN 13: 9781627031677
Language: EN, FR, DE, ES & NL

Bioactive Dietary Factors and Plant Extracts in Dermatology Book Review:

The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health. This important new volume reviews and presents new hypotheses and conclusions on the effects of different bioactive foods and their components derived particularly from vegetables, fruits, and herbs. Primary emphasis is on treatment and prevention of dermal damage focusing on skin cancers with significant health care costs and mortality. Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology brings together expert clinicians and researchers working on the different aspects of supplementation, foods, and plant extracts and nutrition and skin health. Their expertise provides the most current knowledge in the field and will serve as the foundation for advancing future research.

Translational Toxicology and Therapeutics

Translational Toxicology and Therapeutics
Author: Michael D. Waters,Claude L. Hughes
Publsiher: John Wiley & Sons
Total Pages: 784
Release: 2018-01-04
ISBN 10: 1119023602
ISBN 13: 9781119023609
Language: EN, FR, DE, ES & NL

Translational Toxicology and Therapeutics Book Review:

Written by leading research scientists, this book integrates current knowledge of toxicology and human health through coverage of environmental toxicants, genetic / epigenetic mechanisms, and carcinogenicity. Provides information on lifestyle choices that can reduce cancer risk Offers a systematic approach to identify mutagenic, developmental and reproductive toxicants Helps readers develop new animal models and tests to assess toxic impacts of mutation and cancer on human health Explains specific cellular and molecular targets of known toxicants operating through genetic and epigenetic mechanisms

Plant Protein Foods

Plant Protein Foods
Author: Annamalai Manickavasagan,Loong-Tak Lim,Amanat Ali
Publsiher: Springer Nature
Total Pages: 519
Release: 2022-03-28
ISBN 10: 303091206X
ISBN 13: 9783030912062
Language: EN, FR, DE, ES & NL

Plant Protein Foods Book Review:

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils. As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand. This book presents the first comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Biologically Active Peptides

Biologically Active Peptides
Author: Fidel Toldra,Jianping Wu
Publsiher: Academic Press
Total Pages: 818
Release: 2021-06-25
ISBN 10: 0128214384
ISBN 13: 9780128214381
Language: EN, FR, DE, ES & NL

Biologically Active Peptides Book Review:

Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide science, structure-activity relationships, best practices for their study and production, and their applications. In the interdisciplinary field of bioactive peptides, this book bridges the gap between basic peptide chemistry and human physiology, while reviewing recent advances in peptide analysis and characterization. Methods and technology-driven chapters offer step-by-step guidance in peptide preparation from different source materials, bioactivity assays, analysis and identification of bioactive peptides, encoding bioactive peptides. Later, applications across disease areas and medical specialties are examined in-depth, including the use of bioactive peptides in treating obesity, diabetes, osteoporosis, mental health disorders, food allergies, and joint health, among other disorders, as well as bioactive peptides for sensory enhancement, sports and clinical nutrition, lowering cholesterol, improving cardiovascular health, and driving advances in biotechnology. Discusses the latest advances in bioactive peptide chemistry, functionality and analysis Offers step-by-step instruction in applying new technologies for peptide extraction, protection, production and encoding, as well as employing bioactive peptide sequencing and bioactivity assays in new research Effectively links basic peptide chemistry, human biology and disease Features chapter contributions from international experts across disciplines and applications

Preventive Nutrition

Preventive Nutrition
Author: Adrianne Bendich,Richhard J. Deckelbaum
Publsiher: Springer Science & Business Media
Total Pages: 984
Release: 2010-04-19
ISBN 10: 1592598803
ISBN 13: 9781592598809
Language: EN, FR, DE, ES & NL

Preventive Nutrition Book Review:

In this major revision and expansion of a highly respected reference work, the authors have created the most comprehensive and up-to-date review of the nutritional strategies available for the prevention of disease and the promotion of health through nutrition. This new edition combines fully updated versions of the best chapters of the first two editions with updated critical chapters from the much-praised Primary and Secondary Preventive Nutrition, and adds 16 new chapters. Here, practicing health professionals will find all new reviews of lycopene, tomatoes and prostate cancer, soy and cancer prevention; the effects of dietary supplement use on prescription drugs, osteoarthritis, osteoporosis, and cardiovascular disease; balanced, data-driven reviews of the effects of antioxidant supplements on health outcomes, and more. By synthesizing the latest data and integrating it into the broad body of existing information, this book provides in-depth guidance on nutrition and the prevention of cancer, cardiovascular disease, bone diseases, obesity, and diabetes, and on achieving optimal pregnancies and birth outcomes.

Marine Niche Applications in Pharmaceutical Sciences

Marine Niche  Applications in Pharmaceutical Sciences
Author: Neelam M Nathani,Chandrashekar Mootapally,Indra R. Gadhvi,Bharat Maitreya,Chaitanya G. Joshi
Publsiher: Springer Nature
Total Pages: 458
Release: 2020-11-09
ISBN 10: 9811550174
ISBN 13: 9789811550171
Language: EN, FR, DE, ES & NL

Marine Niche Applications in Pharmaceutical Sciences Book Review:

This book offers a comprehensive study of biological molecules acquired from marine organisms, which have been exploited for drug discovery with the aim to treat human diseases. Biomolecules have potential impacts on a diverse range of fields, including medical and pharmaceutical science, industrial science, biotechnology, basic research, molecular science, environmental science and climate change, etc. To understand and effectively apply medicinally important biomolecules, multidisciplinary approaches are called for. The ocean remains a rich biological resource, and the vast untapped potential of novel molecules from marine bio-resources has caught the interest of more and more researchers. These novel biological compounds have never been found in terrestrial or other ecosystems, but only in this rich niche. Advances in sampling techniques and technologies, along with increased funding for research and nature conservation, have now encouraged scientists to look deeper in the waters. Aquaculture supports both tremendous seafood production and the bulk production of marine-derived drugs. Furthermore, molecular methods are now being extensively employed to explore the untapped marine microbial diversity. With the help of molecular and biotech tools, the ability of marine organisms to produce new biosynthetic drugs can be greatly enhanced. This book provides an extensive compilation of the latest information on marine resources and their undisputedly vital role in the treatment of diverse ailments.

Comprehensive Foodomics

Comprehensive Foodomics
Author: Anonim
Publsiher: Elsevier
Total Pages: 2330
Release: 2020-11-12
ISBN 10: 0128163968
ISBN 13: 9780128163962
Language: EN, FR, DE, ES & NL

Comprehensive Foodomics Book Review:

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
Author: M. Selvamuthukumaran,Yashwant Pathak
Publsiher: CRC Press
Total Pages: 330
Release: 2018-08-06
ISBN 10: 1351662821
ISBN 13: 9781351662826
Language: EN, FR, DE, ES & NL

Flavors for Nutraceutical and Functional Foods Book Review:

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.