| Description |
1 online resource (266 pages) |
| Contents |
Intro -- Preface -- Contents -- Editors and Contributors -- About the Editors -- Contributors -- 1: Bioactive Ingredients in Processed Foods -- 1.1 Introduction -- 1.2 Conclusion -- References -- 2: The Impact of Natural Antioxidants on Human Health -- 2.1 Introduction and Brief Touch of Nature -- 2.2 Understanding the Chemistry of Oxidation -- 2.3 Deleterious Effect of Oxidants on Human Health and Food System -- 2.4 Natural Antioxidants: The Boon of Nature -- 2.5 Importance of Natural Antioxidants -- 2.6 Requirement of Antioxidants for Human Body |
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2.7 Bioaccessibility and Bioavailability of Antioxidants -- 2.8 Conclusion -- References -- 3: Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- 3.1 Introduction -- 3.2 Biofilm Formation -- 3.3 Probiotics: Characteristics -- 3.4 Biofilm Inhibitory Potential of Probiotics -- 3.4.1 Inhibition of Bacterial Biofilm -- 3.4.2 Inhibition of Candida biofilm -- 3.5 Conclusion -- References -- 4: Nutritional Modification in Meat Food for the Protection of Human Health -- 4.1 Introduction -- 4.2 Remedies and Reformulation of Meat Products -- 4.3 Alginates -- 4.4 Starches |
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4.5 Conclusion -- References -- 5: Potential of Food Processing By-products as Dietary Fibers -- 5.1 Introduction -- 5.2 Dietary Fibers from Food Processing By-Products -- 5.3 Definition and Classification -- 5.4 Structure of Dietary Fiber -- 5.5 General Properties of Dietary Fiber -- 5.5.1 Solubility -- 5.5.2 Properties of Hydration and Ability for Oil Binding -- 5.5.3 Viscosity -- 5.5.4 Antioxidant Properties -- 5.6 Health Benefits of Dietary Fibers -- 5.7 Sources of Dietary Fiber -- 5.7.1 Fruits and Vegetables -- 5.7.2 Legumes -- 5.7.3 Cereals -- 5.7.4 Coffee, Tea, and Cocoa -- 5.7.5 Oil Cakes |
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5.8 Application of Dietary Fiber in Different Food Industries -- 5.9 Conclusions -- References -- 6: Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- 6.1 Introduction -- 6.2 Active Ingredients -- 6.2.1 Active Polysaccharides -- 6.2.1.1 Dietary Fibre -- 6.2.1.2 Oligosaccharides -- 6.2.2 Proteins -- 6.2.2.1 Amino Acids -- 6.2.2.2 Peptides -- 6.2.2.3 Proteins -- 6.2.3 Functional Grease, Including Polyunsaturated Fatty Acids -- 6.2.4 Minerals -- 6.2.5 Vitamins and Carotenoids -- 6.2.6 Other Phytochemicals -- 6.2.6.1 Polyphenols -- 6.2.6.2 Phytosterols |
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6.2.6.3 Isoprenoids -- 6.2.6.4 Glucosides -- 6.2.6.5 Fatty Alcohols -- 6.2.7 Lactic Acid Bacteria -- 6.3 Encapsulation Techniques -- 6.3.1 Spray-Drying -- 6.3.2 Extrusion Encapsulation -- 6.3.3 Emulsification Encapsulation -- 6.3.4 Spray Chilling or Cooling -- 6.3.5 Fluidised Bed Coating -- 6.3.6 Coacervation -- 6.3.7 Liposome Entrapment -- 6.3.8 Encapsulation Using Supercritical Carbon Dioxide (scCO2) -- 6.3.9 Inclusion Complexation -- 6.4 Conclusion -- References -- 7: Cereals as Functional Ingredients in Meat and Meat Products -- 7.1 Introduction |
| Summary |
There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts |
| Notes |
7.2 Status of Meat Production Industry in India |
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Print version record |
| Subject |
Functional foods.
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Biomedical engineering.
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Microbiology.
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Food -- Biotechnology.
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Diet therapy.
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Microbiology
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biomedical engineering.
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microbiology.
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Microbiology (non-medical)
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Food & beverage technology.
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Dietetics & nutrition.
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Biomedical engineering.
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Technology & Engineering -- Food Science.
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Medical -- Nutrition.
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Medical -- Allied Health Services -- Medical Technology.
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Biomedical engineering
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Diet therapy
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Food -- Biotechnology
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Functional foods
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Microbiology
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Aliments funcionals.
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Salut.
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Dietoteràpia.
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| Genre/Form |
Electronic books
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Llibres electrònics.
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| Form |
Electronic book
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| Author |
Ahmad, Saghir
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Al-Shabib, Nasser Abdulatif
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| ISBN |
9789811547164 |
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9811547165 |
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