UID:
edocfu_9959327358502883
Umfang:
1 online resource
ISBN:
9781118227824
,
1118227824
,
9781118227855
,
1118227859
,
9781118227800
,
1118227808
Inhalt:
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.
Anmerkung:
Includes index.
,
""Title Page""; ""Copyright Page""; ""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""; ""1.2 Nutraceuticals""; ""1.3 Functional food market""; ""1.4 Probiotics""; ""1.5 Prebiotics""; ""1.6 Probiotic market""; ""References""; ""2: Bioactive Components in Foods""; ""2.1 Proteins""; ""2.2 Carbohydrate""; ""2.3 Lipids""; ""2.4 Phenols""; ""2.5 Flavonoids""; ""2.6 Anthocyanins""; ""2.7 Glucosinolates""; ""References""
,
""II: Major Sources of Functional Foods""""3: Processing Effects on Functional Components in Cereals and Grains""; ""3.1 Introduction""; ""3.2 Functional components in cereals and grains""; ""3.3 Processing of cereals and grains and its effect on the functional components""; ""3.4 Conclusion""; ""References""; ""4: Tropical Fruits""; ""4.1 Introduction""; ""4.2 Mango""; ""4.3 Guava""; ""4.4 Pomegranate""; ""4.5 Summary and future trends""; ""References""; ""5: Bioactive Compounds in Meat and their Functions""; ""5.1 Introduction""; ""5.2 Bioactive peptides""; ""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)""; ""5.12 Omega-3 PUFA""; ""5.13 Conclusion""; ""References""; ""6: Bioactive Materials Derived from Seafood and Seafood Processing By-products""; ""6.1 Introduction""; ""6.2 Bioactive materials derived from seafood and seafood processing by-product""; ""6.3 Conclusion""; ""Acknowledgments""; ""References""; ""7: Food Processing By-products as Sources of Functional Foods and Nutraceuticals""; ""7.1 Introduction""
,
""7.2 By-products of plant food processing""""7.3 By-products of processing fruits, vegetables and other crops""; ""7.4 By-products of oil extraction from plant materials""; ""7.5 By-products of processing fish and marine products""; ""References""; ""8: Functionality of Non-starch Polysaccharides (NSPs)""; ""8.1 Introduction""; ""8.2 Novel NSPs of Asian and Oceania origins""; ""8.3 Modification of physical and functional properties of NSPs""; ""8.4 Polysaccharides and human health""; ""8.5 Interactions of NSPs with other food components""; ""8.6 Conclusions""; ""Acknowledgements""
Weitere Ausg.:
Print version: Noomhorm, Athapol, 1952- Functional foods and dietary supplements. Chichester, West Sussex : John Wiley & Sons, Inc., 2013 ISBN 9781118227879
Sprache:
Englisch
Schlagwort(e):
Electronic books.
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781118227800
