Functional Foods

Functional Foods
 
Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.
 
Functional Foods, the second volume in series, "Bioprocessing in Food Science," is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables.
 
The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market.
 
Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.
 
This outstanding new volume:
* Discusses an overview of functional foods including global regulations, legislations and packaging requirements
* Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources
* Acquaints the readers about technological aspects for functional ingredients delivery
* Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits
 
Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

List of contents

Preface xv
 
1 Overview of Functional Foods 1
Navnidhi Chhikara and Anil Panghal
 
1.1 Introduction 2
 
1.2 Functional Food History and Market 2
 
1.2.1 History 3
 
1.2.2 Definition of Functional Foods 6
 
1.3 Classification of Functional Foods 7
 
1.4 Types of Functional Foods 9
 
1.4.1 Dairy Based Functional Foods 9
 
1.4.2 Cereal Based Functional Foods 10
 
1.4.3 Fruits and Vegetables Based Functional Foods 11
 
1.4.4 Seafood, Meat and Poultry Based Functional Foods 12
 
1.5 Functional Foods and Health Claims 13
 
1.6 Conclusion 14
 
References 15
 
2 Prebiotics and Synbiotics in Functional Foods 21
Cássia P. Barros, Ramon Silva, Jonas T. Guimarães, Celso F. Balhtazar, Silvani Verruck, Tatiana C. Pimentel, Erick A. Esmerino, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Márcia Cristina Silva and Adriano Gomes da Cruz
 
2.1 Introduction 22
 
2.2 Prebiotics 27
 
2.3 Prebiotic Dairy Functional Foods 32
 
2.4 Synbiotics 35
 
2.5 Synbiotic Dairy Functional Foods 38
 
2.6 Conclusions 42
 
Acknowledgements 43
 
References 43
 
3 Cereal-Based Functional Foods 55
Semih Otles and Emine Nakilcioglu-Tas
 
3.1 Introduction 55
 
3.2 Structure and Chemical Composition of Cereal Grains 58
 
3.2.1 Wheat 58
 
3.2.2 Buckwheat 60
 
3.2.3 Oat 61
 
3.2.4 Barley 63
 
3.2.5 Flaxseed 65
 
3.2.6 Psyllium 66
 
3.2.7 Brown Rice 67
 
3.2.8 Other Cereals 69
 
3.3 Functional Foods Produced from Cereal Grains 71
 
3.3.1 Baked Products and Breakfast Cereals 71
 
3.3.2 Multigrain Functional Beverages 71
 
3.4 Conclusion 73
 
References 73
 
4 Millet Based Functional Food 91
Aastha Dewan, Manish Tiwari, Navnidhi Chhikara and B. S. Khatkar
 
4.1 Introduction 92
 
4.2 Classification of Millets 93
 
4.2.1 Major Millets 94
 
4.2.2 Minor Millets 97
 
4.3 Nutritional Importance of Major and Minor Millets 98
 
4.3.1 Major Millets 98
 
4.3.2 Minor Millets 99
 
4.4 Grain Structure and Chemical Composition 100
 
4.4.1 Sorghum and Millet Grain Structure and Appearance 100
 
4.4.1.1 Sorghum 100
 
4.4.1.2 Millets 102
 
4.4.2 Chemical Composition of Millets 105
 
4.5 Functional Compounds Present in Millets 111
 
4.5.1 Polyphenols 111
 
4.5.2 Flavonoids 113
 
4.5.3 Phytate 113
 
4.5.4 Xylo-Oligosaccharides 114
 
4.5.5 Carotenoid and Tocopherols 115
 
4.6 Millet and Sorghum Based Commercial Products 116
 
4.7 Millet Based Functional Food Products 132
 
4.7.1 Probiotics 133
 
4.7.2 Prebiotics 137
 
4.7.3 Super Foods 137
 
4.8 Health Benefits of Millet Based Functional Food 139
 
4.8.1 Diabetes 139
 
4.8.2 Cataractogenesis Inhibition 140
 
4.8.3 Wound Healing and Nerve Growth Factor (NGF) Production 140
 
4.8.4 Antioxidant Activity (AA) 141
 
4.8.5 Other Health Beneficial Effects 142
 
4.9 Future Aspects 143
 
4.10 Challenges 145
 
4.11 Conclusions 146
 
References 147
 
5 Dairy Milk Based Functional Foods 161
Cássia P. Barros, Ramon Silva, Silvani Verruck, Erick A. Esmerino, Mônica Q. Freitas, Márcia Cristina Silva and Adriano Gomes da Cruz
 
5.1 Introduction 161
 
5.2 Functional Foods and Regulation 163
 
5.3 Functional Dairy Foods 168
 
5.3.1 Probiotics 169
 
5.3.2 Prebiotics 174
 
5.4 Industria

About the author

Navnidhi Chhikara, PhD, is an assistant professor in the Department of Food Technology at Guru Jambheshwar University of Science and Technology, Hisar, India. She has eleven years of teaching and research experience and has taught various subjects, including health foods and food safety at the graduate and postgraduate levels. She has published more than sixty research papers in scientific and technical journals, is an editor and editorial board member of multiple international journals, and has received numerous awards for her scholarship.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers. Gaurav Chaudhary, PhD, is an assistant professor in the Department of Renewable and Bio-Energy Engineering at the College of Agricultural Engineering and Technology, Chaudhary Charan Singh Haryana Agricultural University in Hisar, India. He received PhD from the Indian Institute of Technology in Roorkee, India in the field of biofuel and bioenergy. He has more than seven years of experience in teaching and research in the fields of bioenergy and biochemical engineering and has published many research articles in scientific and technical journals.

Summary

Functional Foods

Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, "Bioprocessing in Food Science," is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Functional Foods, the second volume in series, "Bioprocessing in Food Science," is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables.

The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market.

Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library.

This outstanding new volume:
* Discusses an overview of functional foods including global regulations, legislations and packaging requirements
* Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources
* Acquaints the readers about technological aspects for functional ingredients delivery
* Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits

Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing

Product details

• Authors: Gaurav Chaudhary, Chhikara, N Chhikara, Navnidhi Chhikara, Navnidhi Panghal Chhikara, Anil Panghal
• Assisted by: Gaurav Chaudhary (Editor), Chaudhary Gaurav (Editor), Navnidhi Chhikara (Editor), Anil Panghal (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.12.2021
• EAN: 9781119775560
• ISBN: 978-1-119-77556-0
• No. of pages: 592
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Chemistry; Lebensmittelchemie, Biochemische Verfahrenstechnik, Functional Food, Chemical Engineering, chemische Verfahrenstechnik, Biochemical Engineering, Food chemistry, Health & Social Care, Gesundheits- u. Sozialwesen, Food Science & Technology, Lebensmittelforschung u. -technologie, Stoffwechsel u. Biochemie der Ernährung, Metabolism & Biochemistry of Nutrition