The first of two related books that kick off the Food Biotechnology
series, Functional Foods and Biotechnology: Sources of Functional
Foods and Ingredients, focuses on the recent advances in the
understanding of the role of cellular, metabolic, and biochemical
concepts and processing that are important and relevant to improve
functional foods and food ingredients targeting human health
benefits. This volume explores sources of ecologically-based
diversity of functional foods and food ingredients that are
available to enhance diverse nutritional values and functional
benefits of foods for better human health outcomes, especially
focusing on emerging diet and lifestyle-linked non-communicable
chronic disease (NCDs) challenges. The contributors with expertise
in the field of Food Biotechnology and Functional Food Ingredients
have integrated the recent advances in some common as well as novel
sources of functional foods and ingredients from diverse ecological
and cultural origins. Further, these chapters also highlight human
health relevant bioactive profiles and associated functionalities
of these health-promoting compounds, including preventative
functional roles for common NCD-linked health benefits. FEATURES:
Provides ecological and metabolic rational to integrate novel
functional food and functional ingredient sources in wider
health-focused food system innovations. Examines the value-added
role of select functional foods and food ingredients to improve
NCD-linked health benefits such as type-2 diabetes, cardiovascular
disease, and human gut improvement Includes insights on
system-based solutions to advance climate resilient and health
focused food diversity based on diverse biotechnological approaches
to design and integrate functional food and food ingredient sources
Overall, the rationale of this book series is focused on
Metabolic-Driven Rationale to Advance Biotechnological Approaches
for Functional Foods, the synopsis of which is presented as the
Introduction chapter, which is followed by a chapter on current
understanding about regulatory guidelines for health claims of
functional foods and food ingredients. Special topics on
nonnutritive sweeteners, caroteneprotein from seafood waste, and
Xylooligosaccharides as functional food ingredients for
health-focused dietary applications are integrated in this book.
Additionally, ecologically and metabolically-driven functional
roles of common food sources such as corn, and barley and some
novel food sources, such as ancient emmer wheat, black soybean,
fava bean, herbs from Lamiaceae and functional protein ingredients
and minerals from Lemnaceae are also highlighted in this volume.
The overall goal is to provide insights on role of these functional
food and ingredient sources for their integration in wider
health-focused food systems, which will help food scientists, food
industry personnel, nutritionists, crop science researchers, public
health professionals, and policy makers to make appropriate
decisions and to formulate strategies for improving health and
well-being. A related book focuses on biological and metabolically
driven mobilization of functional bioactives and ingredients and
their analysis that is relevant in health and wellness.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
