Functional Foods: Biochemical and Processing Aspects

Front Cover
Giuseppe Mazza
CRC Press, Jun 19, 1998 - Technology & Engineering - 480 pages
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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Contents

Functional Oat Products
1
2 NATURE OF OAT PRODUCTS
2
3 NATURE AND ANALYSIS OF OAT BGLUCAN
10
4 PHYSIOLOGICAL EFFECTS OF OAT BGLUCAN IN HUMANS
18
5 CONCLUSIONS
27
6 REFERENCES
28
Physiologically Functional Wheat Bran
39
2 STRUCTURE AND COMPOSITION OF WHEAT KERNELS
40
5 ENGINEERED LIPIDSMODIFICATION OF TRIACYLGLYCERIDE STRUCTURE
279
6 SUMMARY
285
7 REFERENCES
287
Functional Products of Plants Indigenous to Latin America Amaranth Quinoa Common Beans and Botanicals
293
2 PSEUDOCEREALSAMARANTH AND QUINOA
294
3 COMMON BEANS
308
4 SELECTED FRUITS AND VEGETABLES INDIGENOUS TO LATIN AMERICA
312
5 HERBS AND BOTANICALS
315

3 MILLING
43
4 BREAKFAST CEREAL PROCESSING
44
5 HEALTH BENEFITS OF WHEAT BRAN FIBER
45
6 HEALTH BENEFITS OF OTHER WHEAT COMPONENTS
61
7 DIETARY RECOMMENDATIONS AND WHEAT BRAN CONSUMPTION
62
9 REFERENCES
63
Functional Products From Rice
71
2 RICE BRAN
73
3 RICE BRAN OIL
77
4 RICE STARCH
80
5 REFERENCES
84
Flaxseed Products for Disease Prevention
91
2 BIOLOGICALLY ACTIVE COMPONENTS
93
3 PROCESSING AND PRODUCTS
105
4 HEALTH BENEFITS
117
5 CONCLUSIONS
125
6 REFERENCES
127
Functional Grape and Citrus Products
139
2 CITRUS FRUITS
155
3 REFERENCES
178
Functional Vegetable Products
193
2 ONIONS AND GARLIC
204
IN NONDIGESTIBLE OLIGOSACCHARIDES
215
4 OTHER VEGETABLES
220
5 CONCLUSIONS AND FUTURE PROSPECTS
222
Processing and Properties of Mustard Products and Components
235
2 MUSTARD PROCESSING AND PRODUCTS
236
NATURE CHEMISTRY AND PROPERTIES
239
4 PHYSIOLOGICAL PROPERTIES OF MUSTARD COMPONENTS
253
5 CONCLUSION
260
Designer Vegetable Oils
265
2 MODIFIED OR PROPERTYENHANCED FATS AND OILS
266
3 SPECIALTY VEGETABLE OILSHEALTH ASPECTS
274
4 SPECIALLY PROCESSED AND FORMULATED FATS
277
6 REFERENCES
318
Physiological Components and Health Effects of Ginseng Echinacea and Sea Buckthorn
329
2 ECHINACEA
341
3 SEA BUCKTHORN
343
4 CONCLUSIONS
348
5 REFERENCES
349
Functional Milk and Dairy Products
357
2 TECHNOLOGICAL PROCESSES FOR MAXIMUM PHYSIOLOGICAL FUNCTIONALITY
359
3 FERMENTED DAIRY PRODUCTS PROBIOTICS PREBIOTICS AND SYNBIOTICS
362
4 CASEINBASED BIOACTIVE PEPTIDES
365
5 WHEY PROTEINS AS PHYSIOLOGICALLY FUNCTIONAL FOOD COMPONENTS
367
6 OTHER MILKBASED BIOACTIVE COMPOUNDS
370
7 CONCLUSIONS AND FUTURE PROSPECTS
372
8 REFERENCES
374
Functional Seafood Lipids and Proteins
381
2 MARINE LIPIDS AND THEIR BENEFICIAL HEALTH EFFECTS
382
3 PROCESSING OF MARINE OILS
385
5 SEAFOOD PROTEINS
390
6 NOVEL FUNCTIONAL PROTEIN PREPARATIONS FROM UNDERUTILISED AQUATIC SPECIES
391
7 CONCLUSIONS
398
Regulatory Aspects of Functional Products
403
2 WHAT TERMS SHOULD BE USED?
404
FUNCTIONAL FOOD AND NUTRACEUTICAL INDUSTRIES?
405
4 FOODS VERSUS DRUGS
408
5 MEDICAL FOODSFOODS FOR SPECIAL DIETARY USE
410
6 THE PRESENT SITUATION
411
WHAT LEVEL OF PROOF FOR CLAIMS?
421
8 COSTS OF MAKING HEALTH CLAIMS
429
9 BURDEN OF PROOF
430
11 CONCLUSION
433
Index
439
About the Editor
459
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