Functional Foods

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This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods.

Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters.

An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim.
This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.

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Product Details

Table of Contents

Functional Oat Products, P. J. Wood and M. U. Beer
Introduction o Nature of Oat Products o Nature and Analysis of Oat ß-Glucan o Physiological Effect of Oat ß-Glucan in Humans o Conclusions

Physiologically Functional Wheat Bran, E. Chao, C. Simmons, and R. Black
Introduction o Structure and Composition of Wheat Kernels o Milling o Breakfast Cereal Processing o Health Benefits from Wheat Bran Fiber o Health Benefits of Other Wheat Components o Dietary Recommendations and Wheat Bran Consumption

Functional Products from Rice, K. A. Moldenhauer, E.T. Champagne, D. R. McCaskill, and H. Guraya
Composition of Rice Kernels o Rice Bran o Rice Bran Oil o Rice Starch

Flaxseed Products for Disease Prevention, B. D. Oomah and G. Mazza
Introduction o Biologically Active Components o Processing and Products o Health Benefits o Conclusions

Functional Grape and Citrus Products, B. Girard and G. Mazza
Grapes: Introduction o Processing of Grape Products o Physiological Properties o Conclusions
Citrus Fruits: Introduction o Components and Their Effects on Health o Processing of Citrus Products o Conclusions

Functional Vegetables Products, P. Delaquis and G. Mazza
The Cruciferae: Introduction o Biologically Active Components of Crucifers o Health Benefits o Products from Crucifers
Onions and Garlic: Introduction o Biologically Active Components of Alliums o Health Benefits o Allium-Based Products
Vegetables Rich in Nondigestible Oligosaccharides: Introduction o Health Benefits o Oligosaccharides-Rich Products o Other Vegetables o Conclusions and Future Prospects

Processing and Properties of Mustard Products and Components, W. Cui and N. A. M. Eskin
Introduction o Mustard Processing and Products o Mustard Components: Nature, Chemistry and Properties o Physiological Properties of Mustard Components o Conclusions

Designer Vegetable Oils, B. E. McDonald and K. Fitzpatrick
Introduction o Modified or Property-Enhanced Fats and Oils o Specialty Vegetable Oils-Health Aspects o Specialty Processed and Formulated Fats o Engineered Lipids-Modification of Triacylglyceride Structure o Summary

Functional Products of Plants Indigenous to Latin America: Amaranth, Quinoa, Common Beans and Botanicals, S. H. Guzman-Maldonado and O. Paredes-Lopez
Introduction o Pseudocereals-Amaranth and Quinoa o Common Beans o Selected Fruits and Vegetables Indigenous to Latin America o Herbs and Botanicals

Physiological Components and Health Effects of Ginseng, Echinacea and Sea Buckthorn, T. S. C. Li and L. C. H. Wang
Ginseng: Cultivation o Physiologically Active Components o Effects of Sources, Parts of Plant, Environmental Factors and Extraction Methods on the Content of Active Ingredients o Value-Added Processed Products o Medicinal Values and Mechanisms of Action
Echinacea: Cultivation o Harvest and Value-Added Products o Chemical Composition o Medicinal Values
Sea Buckthorn: Cultivation o Harvesting o Chemical Components o Medicinal Values o Value-Added Products o Conclusions

Functional Milk and Dairy Products, P. Jelen and S. Lutz
Introduction o Technological Processes to Maximize Physiological Functionality of Dairy Products o Fermented Dairy Products, Probiotics, Prebiotics, and Symbiotics o Casein-Based Bioactive Compounds o Whey Proteins as Physiologically Functional Food Components o Other Milk-Based Bioactive Compounds o Conclusions and Future Prospects

Functional Seafood Lipids and Proteins, F. Shahidi
Introduction o Marine Lipids and Their Beneficial Health Effects o Processing of Marine Oils o Oxidation of Marine Oils o Seafood Proteins o Novel Functional Protein Preparations from Underutilized Aquatic Species o Conclusions

Regulatory Aspects of Functional Products, A. M. Stephen
Introduction o What Terms Should Be Used? o What Are the Regulations Which Affect Functional Food and Nutraceutical Industries? o Foods versus Drugs o Medical Foods/Foods for Special Dietary Use o The Present Situation o Evaluation of Functional Foods and Nutraceuticals: What Level of Proof for Claims? o Costs of Making Health Claims o Burden of Proof o Are Health Claims Needed? o Conclusions

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