{"product_id":"functional-foods-and-dietary-supplements-isbn-9781118227879","title":"Functional Foods and Dietary Supplements","description":"\u003cp\u003eFunctional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods.\u003c\/p\u003e \u003cp\u003eThis book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFunctional Foods and Dietary Supplements: Processing Effects and Health Benefits\u003c\/i\u003e will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.\u003c\/p\u003e  \u003cp\u003eList of Contributors vii\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003eI Fundamentals of Functional Food Processing\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components 3\u003cbr\u003e \u003ci\u003eAthapol Noomhorm, Anil Kumar Anal and Imran Ahmad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Bioactive Components in Foods 21\u003cbr\u003e \u003ci\u003eAnil Kumar Anal, Kishore K. Kumaree and Mridula Thapa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eII Major Sources of Functional Foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3 Processing Effects on Functional Components in Cereals and Grains 63\u003cbr\u003e \u003ci\u003eBinod K. Yadav and J. Jerish Joyner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Tropical Fruits 91\u003cbr\u003e \u003ci\u003eMandeep Kaur and H.K. Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Bioactive Compounds in Meat and their Functions 113\u003cbr\u003e \u003ci\u003ePunchira Vongsawasdi and Athapol Noomhorm\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Bioactive Materials Derived from Seafood and Seafood Processing By-products 139\u003cbr\u003e \u003ci\u003eRatih Pangestuti and Se-Kwon Kim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Food Processing By-products as Sources of Functional Foods and Nutraceuticals 159\u003cbr\u003e \u003ci\u003eNina Karla M. Alparce and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Functionality of Non-starch Polysaccharides (NSPs) 187\u003cbr\u003e \u003ci\u003eKelvin K.T. Goh, Ramesh Kumar and Shen-Siung Wong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Resistant Starch: Properties, Preparations and Applications in Functional Foods 227\u003cbr\u003e \u003ci\u003eTaslima Ayesha Aktar Nasrin and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Isoflavones – Extraction and Bioavailability 255\u003cbr\u003e Khoomtong Atcharaporn, Pananun Thawunporn and Buddhi Lamsal\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIII Processing Effects on the Functional Components during\u003c\/b\u003e \u003cb\u003eProduct Development\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11 Thermal and Non-thermal Processing of Functional Foods 297\u003cbr\u003e \u003ci\u003eJiraporn Sripinyowanich Jongyingcharoen and Imran Ahmad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Changes of Properties and Functional Components of Extruded Foods 325\u003cbr\u003e \u003ci\u003eVilai Rungsardthong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Recent Advances in Applications of Encapsulation Technology for the Bioprotection of Phytonutrients in Complex Food Systems 363\u003cbr\u003e \u003ci\u003eAlisha Tuladhar and Anil Kumar Anal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products 387\u003cbr\u003e \u003ci\u003eNantarat Na Nakornpanom and Porntip Sirisoontaralak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Nanoparticles and Nanoemulsions 405\u003cbr\u003e \u003ci\u003eAnges Teo, Kelvin K.T. Goh and Sung Je Lee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIV Health Benefits and Bioavailability of Functional Foods\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16 Pharmacology and Health Benefits of Bioactive Food Sources 439\u003cbr\u003e \u003ci\u003eMaushmi S. Kumar and Shruti Mishra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Potential Cardio-protective Effects of Functional Foods 463\u003cbr\u003e \u003ci\u003eEman M. Alissa and Gordon A. Ferns\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 489\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAthapol Noomhorm\u003c\/b\u003e is Professor at the Asian Institute of Technology in, Thailand.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eImran Ahmad\u003c\/b\u003e is affiliated with the Food Engineering and Bioprocess Technology program at the Asian Institute of Technology, Thailand.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAnil K. Anal is\u003c\/b\u003e, Associate Professor in Food Engineering and Bioprocess Technology \u0026amp; Coordinator of the Food, Agriculture and Bio Systems Cluster at the Asian Institute of Technology, Thailand.\u003c\/p\u003e \u003cp\u003eFunctional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods.\u003c\/p\u003e \u003cp\u003eThis book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” - such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFunctional Foods and Dietary Supplements: Processing Effects and Health Benefits\u003c\/i\u003e will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989253406949,"sku":"NP9781118227879","price":230.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118227879.jpg?v=1761783390","url":"https:\/\/k12savings.com\/products\/functional-foods-and-dietary-supplements-isbn-9781118227879","provider":"K12savings","version":"1.0","type":"link"}