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Functional Properties of Traditional Foods

Author: Kristberg Kristbergsson

Publisher: Springer

Published: 2016-04-18

Total Pages: 396

ISBN-13: 1489976620

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa. The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

Novel Food Processing

Author: Jasim Ahmed

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 512

ISBN-13: 142007122X

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Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th

Traditional Foods

Author: Kristberg Kristbergsson

Publisher: Springer

Published: 2016-03-09

Total Pages: 429

ISBN-13: 1489976485

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This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed descriptions on how to mix, cook, bake or store a particular food item in order to produce the desired effect. Traditional Foods; General and Consumer Aspects is divided into six sections. The first section focuses on general aspects of traditional foods and covers the perception of traditional foods and some general descriptions of traditional foods in different countries. This is followed by sections on Traditional Dairy Products, Traditional Cereal Based Products, Traditional Meat and Fish Products, Traditional Beverages and Traditional Deserts, Side Dishes and Oil products from various countries. The international List of Contributors, which includes authors from China, Bulgaria, Portugal, France, Norway, Romania, Slovakia, and Brazil, to name a few, shows its truly international perspective. The volume caters to the practicing food professional as well as the interested reader.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Author: Blanca Hernandez-Ledesma

Publisher: Academic Press

Published: 2021-12-03

Total Pages: 676

ISBN-13: 012822584X

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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Regulating Safety of Traditional and Ethnic Foods

Author: V. Prakash

Publisher: Academic Press

Published: 2015-11-25

Total Pages: 538

ISBN-13: 012800620X

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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Chemical and Functional Properties of Food Proteins

Author: Zdzislaw E. Sikorski

Publisher: CRC Press

Published: 2001-06-22

Total Pages: 506

ISBN-13: 9781566769600

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Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Exploring the Nutrition and Health Benefits of Functional Foods

Author: Shekhar, Hossain Uddin

Publisher: IGI Global

Published: 2016-07-22

Total Pages: 544

ISBN-13: 152250592X

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Health and nutrition have become global focal points as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Exploring the Nutrition and Health Benefits of Functional Foods provides a comprehensive overview of how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle. Highlighting theoretical and practical attributes of different functional foods and how they are utilized globally, this book is an essential reference for researchers, academics, students, policy makers, government officials, and technology developers.

Functional Foods

Author: Vasiliki Lagouri

Publisher: BoD – Books on Demand

Published: 2019-10-23

Total Pages: 134

ISBN-13: 1838811494

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"Let food be thy medicine and medicine be thy food" said Hippocrates, the father of medicine approximately 2500 years ago. Is food also medicine? Are products that intend to cure diseases medicinal products and not food? Do we know the combination of foods or food components with functional properties that can help promote the well-being or reduce the risk of chronic diseases? In general terms, all foods are functional because they provide the nutrients necessary for a healthy diet. So what are the components that functional foods have beyond their nutrition value? What is the definition of functional foods? What scientific research is needed to validate health claims for functional foods? This book will provide answers to all of these questions. It is important for scientists to have the opportunities to study the relationship between a food type or a food active component and the improved state of health or reduction of diseases. The communication of health benefits to consumers is of critical importance so that they have the knowledge to make informed choices about the foods they eat and enjoy.

Asian Functional Foods

Author: John Shi

Publisher: CRC Press

Published: 2005-03-03

Total Pages: 672

ISBN-13: 1420028111

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The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses the theoretical and practical aspects of functiona

Functional Foods of the East

Author: John Shi

Publisher: CRC Press

Published: 2010-10-21

Total Pages: 486

ISBN-13: 1420071939

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Health and healing foods have a long history in the Asian cultures. Those of Eastern culture have long believed that food and medicine are from the same source and can treat illnesses and promote a healthier life. This volume covers certain traditional Asian functional foods, their history, functionality, health benefits, physiological properties,