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Functional foods: Principles and technology

M Guo, University of Vermont, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 169

 - provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories
 - introduces the principles of functional foods and explores industry and consumer roles in this evolving market
 - focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties
 - examines food constituents such as antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area.

The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.

Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.

ISBN 1 84569 592 5
ISBN-13: 978 1 84569 592 7
March 2009
368 pages  234 x 156mm  hardback  
£145.00 / US$245.00 / €175.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the author

Dr Mingruo Guo is Professor in the Department of Food and Nutritional Sciences, University of Vermont, USA. He is highly regarded for his teaching, research and product development in the area of functional foods.

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Contents

Introduction
 - Definition, history and market
 - Awareness of functional foods
 - Evolution of healthcare and functional foods
 - Health claims approved by FDA
 - Human body system and functional foods
 - Syllabus
 - Introduction
 - Antioxidants
 - Dietary fibre
 - Pre- and probiotics
 - Lipids and their health benefits
 - Vitamins and minerals
 - Soy products and their health benefits
 - Sports drinks
 - Human milk and infant formula
 - Laboratory experience
 - References

Antioxidants and antioxidant rich foods
 - Autoxidation: Mechanisms leading to autoxidation in food systems
 - Mechanisms leading to autoxidation in biological systems
 - Lipid oxidation
 - Mechanism of lipid oxidation in a food system
 - Initiation
 - Propagation
 - Termination
 - Mechanism of lipid oxidation in the biological systems
 - Sources of free radicals
 - Antioxidants
 - Natural antioxidants
 - Chemical classification of food antioxidants
 - Classification of antioxidants based on their function
 - Classification of antioxidants based on the site of synthesis
 - Foods rich in antioxidants: Berries
 - Cranberries (vaccinium macrocarpon)
 - Antioxidants in cranberries
 - Therapeutic effects of cranberry: Urinary tract infections (UTIs)
 - Mechanism of action of cranberries in urinary tract infections
 - Oral cavity health
 - Other benefits
 - Grapes: Antioxidants in grapes
 - Therapeutic effects of grapes
 - Tomato: Antioxidants in tomato
 - Therapeutic effects of tomatoes
 - The mechanism accounting for health benefits of lycopene
 - Garlic: Antioxidants found in garlic
 - Therapeutic effects of garlic
 - Antimicrobial properties of garlic
 - Cardiovascular benefits of garlic
 - Anticarcinogenic functions of garlic
 - Other benefits
 - Mechanisms of action of allicin on microbes
 - Antioxidants in tea
 - Therapeutic effects of consuming tea
 - Synthetic antioxidants
 - Mechanisms of action of antioxidants
 - Summary
 - References

Dietary fiber and dietary fiber rich foods
 - Introduction
 - Definition
 - Chemistry of dietary fiber
 - Physical properties of dietary fiber
 - Classification of dietary fiber
 - Classification based on solubility
 - Classification based on fermentability
 - Classification based on the way monomeric units present
 - Analysis of dietary fiber
 - Method requirements
 - Applicable methods
 - Additional methods requirements
 - Dietary fiber metabolism in gastrointestinal tract: Physicochemical characteristics and physiological effects
 - Colonic fermentation and its consequences
 - Physiological functions of dietary fiber: Dietary fiber and cancer
 - Dietary fiber and carbohydrate metabolism
 - Glycemic index and glycemic load
 - Dietary fiber, lipid metabolism, and cardiovascular disease
 - Dietary fiber, mineral bioavailability and bone health
 - Dietary fiber, nitrogen utilization and bile acid metabolism Dietary fiber, role in gut barrier function and gastrointestinal disorders
 - Properties and physiological effects of selected non digestible polysaccharides (NDP) and non digestible oligosaccharides (NPO): Resistant starch
 - Pectins
 - Guar gum
 - Gum arabic
 - Fructans
 - Galactooligodaccharides
 - Lactulose
 - Other oligosaccharides
 - Properties of isolated fiber in food applications: Worldwide fiber recommendations and intake
 - Beneficial claims for DF
 - Oats: Oat bran
 - B-glucan; B-glican isolate; Oats based functional foods; Symbolic oats beverage; Symbolic oats yogurt
 - Summary
 - References

Prebiotics and probiotics
 - Prebiotics: Chemistry of fructans
 - Natural occurrence of fructans
 - Occurrence of fructans in plants
 - Occurrence of fructans in fungi
 - Occurrence of fructans in bacteria
 - Inulin: Chicory inulin
 - Production of inulin and oligofructose and related products
 - Sources of prebiotics
 - Types of Prebiotics other than inulin and fos: Beneficial effects of prebiotics on health
 - Mechanism of action of prebiotics in reducing the risk of colon cancer
 - The effect of fructan-type oligosaccharide prebiotics on lipid metabolism in humans
 - The effect of prebiotics on glucose and insulin levels
 - Prebiotics in infant health and nutrition
 - Probiotics - friendly creatures
 - Probiotics and general health
 - Probiotics and gastrointestinal health
 - Intestinal disorders treated with probiotics
 - Probiotic treatment of infections diarrhea
 - Probiotics for cancer patients
 - Mechanism of action
 - Alternation of the metabolic activities of intestinal microflora
 - Alternation of physico-chemical conditions in the colon
 - Binding and degrading potential carcinogens
 - Quantitive and qualitative alterations in the intestinal microflora
 - Production of antitumorigenic or antimutagenic compounds
 - Enhancing the host's immune response
 - Effects on the physiology of the host
 - Fermentation of undigested food and the formation of metabolites
 - Probiotics for oral health
 - Possible mechanisms of action of probiotics in maintaining oral health
 - Installation of probiotics in the oral cavity
 - Effects of probiotics on blood cholesterol
 - Sources of probiotics
 - Symbiotics: Beneficial effects of symbiotics on lipid metabolism
 - Examples of symbiotics on foods
 - Summary
 - References

Lipids and lipid related functional foods
 - Chemistry and Nomenclature
 - Dietary sources: n-3 PUFA
 - Conjugated linoleic acid (CLA)
 - Trans fatty acids (TFA)
 - Metabolism
 - Health implication: Coronary heart diseases (CHD)
 - Cancer
 - Obesity
 - CLA health implication
 - TFA health implication
 - Fish oil
 - Health beneficial effects of fish oil
 - Olive oil
 - Chemical composition
 - Olive oil extraction
 - Extra-virgin olive oil
 - Virgin olive oil
 - Standard virgin olive oil
 - Use and storage of olive oil
 - Health and beneficial effects of olive oil
 - Phytosterols
 - Health implication of phytosterols
 - Summary
 - References

Vitamins and minerals as functional ingredients
 - Vitamins
 - Fat soluble vitamins: Vitamin A
 - Vitamin D
 - Vitamin E
 - Vitamin K
 - Water Soluble vitamins: Vitamin C
 - Vitamin B1
 - Vitamin B6
 - Vitamin B12
 - Folic acid
 - Biotin
 - Minerals: Calcium
 - Phosphorus (P)
 - Magnesium (Mg)
 - Sodium (Na)
 - Potasium (K)
 - Sulfur (S)
 - Trace minerals: Iron (Fe)
 - Zinc (Zn)
 - Selenium (Se)
 - Copper (Cu)
 - Fluoride
 - Iodine (I)
 - Molybdenum (Mo)
 - Manganese (Mn)
 - Summary
 - References

Soy food products and their health benefits
 - History of the soybean
 - Morphology of soybean
 - Chemical composition of the soybean
 - Classification of soy proteins based on biological function
 - Classification based on solubility pattern
 - Classification based on sedimentation coefficient
 - Trypsin inhibitors
 - Lectin
 - Lunasin
 - Lipoxygenases
 - Fat: Triglycerides
 - Phospholipids
 - Free fatty acids
 - Plant sterols
 - Carbohydrates: Soluble carbohydrates
 - Insoluble carbohydrates
 - Minerals
 - Phenolic acids: Isoflavones
 - Saponins
 - Phytic acid
 - Vitamins: Nutritional and physiological functions of the soybean
 - Nutritional and physiological properties: Soybean
 - Peptide fragments from soybean proteins
 - Minor components
 - Role of soy products in prevention of chronic diseases: Cardiovascular diseases
 - Mechanisms of cholesterol reduction by soy components
 - Soyfoods and cancer
 - Osteoporosis
 - Menopause
 - Kidney disease
 - Obesity
 - Soy products
 - Soymilk
 - Toifu
 - Tempeh
 - Miso
 - Soy sauce
 - Tofuyo
 - Natto
 - Soy protein products
 - Defatted soy flakes
 - Soy meal
 - Defatted soy grits
 - Defatted soy flour
 - Soy protein concentrates
 - Soy protein isolates
 - Toasted full-fats soy flour
 - Enzyme full-fat soy flour
 - Textured soy protein products
 - Summary
 - References

Sports drinks
 - History and background
 - Sports drinks market
 - Exercise and nutrient requirements
 - Considerations in the formulation of sports drinks
 - Sports drinks processing technology
 - Water treatment
 - Ingredients: Carbohydrates
 - Electrolytes
 - Acidulants
 - Flavorings and colorants
 - Functional ingredients
 - Future developments in sports drinks
 - References

Human milk and infant formula
 - Human milk chemistry
 - Gross composition
 - Proteins in human milk
 - Lipids in human milk
 - Carbohydrates in human milk
 - Vitamins in human milk
 - Fat-soluble vitamins
 - Water-soluble vitamins
 - Minerals in human milk
 - Microelements
 - Trace elements
 - Biological functions of human milk
 - Infant formula
 - Ingredient selection for infant formula
 - Formulation aspects of infant formula
 - Infant formula processing
 - Recent developments in infant formula formulation: Essential fatty acids
 - Nucleotides
 - Prebiotic compounds
 - Summary
 - References

Appendix - Laboratory manual
 - Laboratory 1 - Iced tea
 - Laboratory 2 - Symbiotic Yoghurt
 - Laboratory 3 - Yoghurt beverage
 - Laboratory 4 - Sports drinks
 - Laboratory 5 -Soy milk and tofu