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Functional Foods
Concept to Product
Maria Saarela (Edited by)
9780081016893, Elsevier Science
Paperback / softback, published 19 August 2016
672 pages
23.3 x 15.6 x 4.1 cm, 0.93 kg
"Highly recommended. ... This book is a comprehensive reference for both scientists and industry professionals." --Society of Dairy Technology
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: General issues with functional foods Chapter 1: Defining functional foods and associated claims Abstract: 1.1 Introduction 1.2 Functional foods: defining the concept 1.3 Functional food science 1.4 Communicating functional claims 1.5 Case studies 1.6 Conclusions and future trends Chapter 2: EU legislation and functional foods: a case study Abstract: 2.1 Introduction 2.2 Product description 2.3 Product positioning in the European market 2.4 Product composition 2.5 Claims 2.6 Packaging 2.7 Labelling 2.8 Manufacture 2.9 Conclusions 2.11 Appendix: note Chapter 3: U.S. regulation of functional foods Abstract: 3.1 Introduction 3.2 Food label health claims 3.3 Food label structure/function claims 3.4 Food label nutrient content claims 3.5 Medical food and food for special dietary use 3.6 Ingredient safety 3.7 Sources of further information and advice 3.9 Appendix: definitions Chapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foods Abstract: 4.1 Introduction 4.2 Functional foods: current trends and market 4.3 Australia and New Zealand legislation and functional foods 4.4 Scientific substantiation of health claims 4.5 Australia and New Zealand regulatory framework in the light of global harmonisation 4.6 Implementation 4.7 Implications for the development and manufacture of functional foods 4.8 Future trends 4.9 Sources of further information and advice Chapter 5: Legislation of functional foods in Asia Abstract: 5.1 Introduction: historical background 5.2 Regulatory challenges for marketing of functional foods 5.3 Definition and categories of functional foods in various Asian countries 5.4 Food and drug interface: regulatory framework for functional foods 5.5 Nutrition and health claims 5.6 Labelling of functional foods 5.7 Health claims and consumer confidence 5.8 Future trends: harmonization of law and regulations of functional foods 5.9 Sources of further information and governmental websites 5.10 Acknowledgements Chapter 6: Consumers and health claims for functional foods Abstract: 6.1 Introduction 6.2 Consumer perceptions of health claims 6.3 Consumer acceptability of health claims 6.4 Implications for dairy product development 6.5 Future trends 6.6 Sources of further information and advice Part II: Functional foods and health Chapter 7: Functional foods and acute gastrointestinal infections Abstract: 7.1 Introduction 7.2 How the intervention might work 7.3 How to assess the effectiveness of probiotics and/or prebiotics 7.4 What is the aim of this chapter? 7.5 Probiotics 7.6 Prebiotics 7.7 Synbiotics 7.8 Conclusions and future trends 7.9 Sources of further information and advice Chapter 8: Functional foods and coronary heart disease (CHD) Abstract: 8.1 Introduction 8.2 Coronary heart disease and risk factors 8.3 Relevant lipid particles 8.4 Diet and coronary heart disease risk: the evidence 8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease 8.6 The effects of prebiotics on coronary heart disease 8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease 8.8 Future trends Chapter 9: Anti-tumour properties of functional foods Abstract: 9.1 Introduction 9.2 Carcinogenesis and the biology of cancer 9.3 Protective effects of nutrients 9.4 Protective effects of phytochemicals 9.5 Carbohydrates and their fermentation products 9.6 Conclusion: the role of functional foods and future trends Chapter 10: Functional foods and obesity Abstract: 10.1 Introduction 10.2 Functional foods contribution to weight management 10.3 Formulating food products for weight control 10.4 Future trends 10.5 Sources of further information and advice Chapter 11: Functional foods and prevention of diabetes Abstract: 11.1 Introduction 11.2 Food and diet as contributing factors to the rise in diabetes 11.3 Effects of different food components on insulin secretion, insulin resistance and development of diabetes 11.4 Formulating food products for diabetes prevention 11.5 Future trends Chapter 12: Functional foods and cognition Abstract: 12.1 Introduction 12.2 Modulators of cognitive functions 12.3 Selection of appropriate cognitive outcome measures 12.4 Nutraceuticals and cognitive function 12.5 Effects of ageing on cognition and brain biology 12.6 Effects of glucose and carbohydrates 12.7 Nutraceuticals for cognitive enhancement 12.8 Conclusions 12.9 Sources of further information and advice Chapter 13: Functional foods and bone health Abstract: 13.1 Introduction 13.2 Overview of bone growth and maintenance 13.3 How key nutrients and dietary factors impact bone health 13.4 Dietary sources of nutrients and dietary factors related to bone health, and safety considerations 13.5 Case studies of functional foods designed to improve intake of bone health factors 13.6 Future trends 13.7 Issues related to product targeting and consumer acceptance of bone-healthy functional foods Part III: Developing functional food products Chapter 14: Maximising the functional benefits of plant foods Abstract: 14.1 Introduction 14.2 The concept of functionality 14.3 The situation in the developing world 14.4 The priorities for nutritional enhancement 14.5 Strategies for nutritional enhancement 14.6 Improvements in handling, storage and food processing technologies 14.7 Future trends Chapter 15: Developing functional ingredients: a case study of pea protein Abstract: 15.1 Introduction: the nutritional properties of peas 15.2 Improving pea protein 15.3 Processing issues in improving pea protein 15.4 Adding improved protein to food products 15.5 Evaluating the nutritional, functional and sensory properties of improved pea protein in food products 15.6 New technologies for improved nutritional and functional value of pea protein (NUTRIPEA) 15.7 Future trends 15.8 Sources of further information and advice: past and present EU projects, networks and special reports in the field Chapter 16: Functional fats and spreads Abstract: 16.1 Introduction 16.2 EU legislation on fats and spreads 16.3 Functional ingredients and chronic diseases: applications in fats and spreads 16.4 Methods for modifying fats and oils 16.5 Future trends 16.6 Sources of further information and advice Chapter 17: Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients Abstract: 17.1 Introduction 17.2 Health aspects of omega-3 polyunsaturated fatty acids (PUFAs) 17.3 Sources of omega-3 PUFAs 17.4 The problems associated with using omega-3 PUFAs in foods 17.5 Factors affecting lipid oxidation in omega-3 PUFA enriched foods 17.6 The effect of antioxidant addition 17.7 Future trends 17.8 Sources of further information and advice Chapter 18: Probiotic functional foods Abstract: 18.1 Introduction to probiotics and their health effects 18.2 Probiotic food market in Europe and the United States 18.3 Probiotic technology and challenges in the probiotic formulation into foods 18.4 Probiotic food categories 18.5 Future trends Chapter 19: Functional foods for the gut: probiotics, prebiotics and synbiotics Abstract: 19.1 Introduction 19.2 The composition of gastrointestinal (GI) microbiota 19.3 Probiotics 19.4 Prebiotics and synbiotics 19.5 Conclusions Chapter 20: Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum Abstract: 20.1 Introduction 20.2 Bioactive proteins 20.3 Bioactive peptides 20.4 Bioactive lipids 20.5 Other bioactive components 20.6 Conclusions 20.7 Future trends Chapter 21: Functional meat products Abstract: 21.1 Introduction 21.2 Meat consumption and human health 21.3 Meat-based bioactive compounds 21.4 Development of functional meat products 21.5 Future trends of functional meat products Chapter 22: Functional soy products Abstract: 22.1 Introduction 22.2 Major compositions of soybeans 22.3 Soy consumption in different populations 22.4 Functional soy foods 22.5 Safety aspects of soy 22.6 Future trends Chapter 23: Functional seafood products Abstract: 23.1 Introduction 23.2 Health aspects of seafood 23.3 Potential for development of functional seafood products 23.4 Development of functional seafood products with dietary fibres 23.5 Conclusions Chapter 24: Dietary fibre functional products Abstract: 24.1 Introduction 24.2 Defining dietary fibre 24.3 Sources of dietary fibre 24.4 Processing dietary fibre ingredients 24.5 Processing foods containing dietary fibre 24.6 The physiological effects of dietary fibre 24.7 Recommended intakes of dietary fibre 24.8 Conclusions and future trends Index
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]
