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Functional foods and dietary supplements : processing effects and health benefits /
This 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 startin...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester, England :
Wiley-Blackwell,
2014.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 037 | |n Title subscribed to via ProQuest Academic Complete | ||
| 050 | 4 | |a QP144.F85 |b .N666 2014eb | |
| 060 | 4 | |a QU 145.5 |b F863 2014eb | |
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| 082 | 0 | 4 | |a 613.2 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Functional foods and dietary supplements : |b processing effects and health benefits / |c edited by Athapol Noomhorm, Imran Ahmad, and Anil Anal. |
| 264 | 1 | |a Chichester, England : |b Wiley-Blackwell, |c 2014. | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource (527 pages, 16 unnumbered pages of plates) : |b illustrations (some color), chart | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Functional Foods and Dietary Supplements; Contents; List of Contributors; Preface; I Fundamentals of Functional Food Processing; 1 Functional Foods, Nutraceuticals and Probiotics as Functional Food Components; 1.1 Functional food; 1.1.1 Functional components from plant origin; 1.1.2 Functional components from animal resources; 1.1.3 Examples of functional foods widely popular in the market; 1.2 Nutraceuticals; 1.3 Functional food market; 1.4 Probiotics; 1.4.1 Role of probiotics; 1.5 Prebiotics; 1.5.1 Sources of prebiotic; 1.5.2 Functional probiotic products; 1.6 Probiotic market; References. | |
| 505 | 8 | |a 2 Bioactive Components in Foods2.1 Proteins; 2.1.1 Food sources of peptides; 2.1.2 Health benefits of proteins and peptides; 2.1.3 Functional product development containing proteins and peptides; 2.1.4 Processing techniques of proteins and peptides; 2.2 Carbohydrate; 2.2.1 Classification of carbohydrates; 2.2.2 Functional carbohydrates and their health benefits; 2.2.3 Functional foods containing good carbohydrates; 2.3 Lipids; 2.3.1 Classification of lipids; 2.3.2 Functional lipids; 2.3.3 Health benefits; 2.4 Phenols; 2.4.1 Content of polyphenols in food. | |
| 505 | 8 | |a 2.4.2 Health benefits of the polyphenolic foods2.4.3 Processing techniques of polyphenols; 2.5 Flavonoids; 2.5.1 Health benefits; 2.5.2 Flavonoid-containing dietary foods; 2.5.3 Processing techniques of flavonoids; 2.6 Anthocyanins; 2.6.1 Chemical structure; 2.6.2 Health benefits; 2.6.3 Processing techniques of anthocyanin; 2.7 Glucosinolates; 2.7.1 Chemistry of glucosinolates; 2.7.2 Health benefits; 2.7.3 Processing techniques of glucosinolates; References; II Major Sources of Functional Foods; 3 Processing Effects on Functional Components in Cereals and Grains; 3.1 Introduction. | |
| 505 | 8 | |a 3.2 Functional components in cereals and grains3.2.1 Functional components in rice and their health benefits; 3.2.2 Functional components in corn and their health benefits; 3.2.3 Functional components in soybean and their health benefits; 3.2.4 Functional components in legumes and their health benefits; 3.3 Processing of cereals and grains and its effect on the functional components; 3.3.1 Rice; 3.3.2 Corn; 3.3.3 Soybeans; 3.3.4 Legumes; 3.4 Conclusion; References; 4 Tropical Fruits; 4.1 Introduction; 4.2 Mango; 4.2.1 Polyphenolic constituents of mango; 4.2.2 Functional properties of mango. | |
| 505 | 8 | |a 4.2.3 Processing effects4.3 Guava; 4.3.1 Composition of guava; 4.3.2 Functional properties of guava; 4.3.3 Processing effects; 4.4 Pomegranate; 4.4.1 Chemical composition of pomegranate; 4.4.2 Functional properties of pomegranate; 4.4.3 Processing effects; 4.5 Summary and future trends; References; 5 Bioactive Compounds in Meat and their Functions; 5.1 Introduction; 5.2 Bioactive peptides; 5.2.1 Hydrolysis; 5.2.2 Fermentation; 5.3 l-Carnitine; 5.4 Coenzyme Q10; 5.5 Carnosine; 5.6 Taurine; 5.7 Creatine; 5.8 Glutathione; 5.9 Lipoic acid; 5.10 Opioids; 5.11 Conjugated linoleic acid (CLA). | |
| 520 | |a This 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 | ||
| 546 | |a English. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Functional foods. | |
| 650 | 0 | |a Dietary supplements |x Therapeutic use. | |
| 650 | 0 | |a Natural foods |x Health aspects. | |
| 650 | 0 | |a Bioavailability. | |
| 650 | 0 | |a Dietary supplements. | |
| 650 | 0 | |a Food handling. | |
| 650 | 1 | 2 | |a Biological Availability |
| 650 | 1 | 2 | |a Functional Food |
| 650 | 2 | 2 | |a Dietary Supplements |
| 650 | 2 | 2 | |a Food Handling |
| 650 | 6 | |a Nutraceutiques. | |
| 650 | 6 | |a Compléments alimentaires |x Emploi en thérapeutique. | |
| 650 | 6 | |a Biodisponibilité. | |
| 650 | 6 | |a Compléments alimentaires. | |
| 650 | 6 | |a Aliments |x Manipulation. | |
| 650 | 7 | |a Food handling |2 fast | |
| 650 | 7 | |a Dietary supplements |2 fast | |
| 650 | 7 | |a Bioavailability |2 fast | |
| 650 | 7 | |a Dietary supplements |x Therapeutic use |2 fast | |
| 650 | 7 | |a Functional foods |2 fast | |
| 650 | 7 | |a Natural foods |x Health aspects |2 fast | |
| 655 | 4 | |a Internet Resources. | |
| 655 | 4 | |a Charts. | |
| 655 | 4 | |a Plates. | |
| 700 | 1 | |a Ahmad, Imran, |d 1974- |e author. |1 https://id.oclc.org/worldcat/entity/E39PCjCP3PqqpCxcRBtVkcRKYd | |
| 700 | 1 | |a Anal, Anil, |e author. | |
| 700 | 1 | |a Noomhorm, Athapol, |d 1952- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjxRrXcfJqX6qR63BRmhf3 | |
| 758 | |i has work: |a Functional foods and dietary supplements (Text) |1 https://id.oclc.org/worldcat/entity/E39PCGkCMpRQbxPxcQMwcqHFTd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Noomhorm, Athapol, 1952- |t Functional foods and dietary supplements : processing effects and health benefits. |d Chichester, England : Wiley-Blackwell, ©2014 |h x, 499 pages |z 9781118227879 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1650818 |z Texto completo |
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