Download or read book Nutraceutical Beverages written by Fereidoon Sahidi and published by Academic. This book was released on 2004 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beverages derived from fruits and vegetables are a rich source of vitamin C, carotenoids, phenolics and polyphenolics as well as other bioactives. The bioactives in nutraceutical beverages may act synergistically with one another and their effect may be amplified through fortification, cultivating practices, or biotechnological means. This book discusses factors in the formulation, chemistry, nutrition, and health effects of nutraceutical beverages.

Download or read book Nutraceutical and Functional Food Processing Technology written by Joyce I. Boye and published by John Wiley & Sons. This book was released on 2015-01-27 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Download or read book Developing New Functional Food and Nutraceutical Products written by Debasis Bagchi and published by Academic Press. This book was released on 2016-09-19 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. - Examines key considerations in product development - Provides a streamlined approach for product development - Addresses manufacturing and quality control challenges - Includes key lessons for a successful product launch and effective marketing

Download or read book Handbook of Nutraceuticals and Functional Foods written by ROBERT E C WILDMAN, PhD and published by CRC Press. This book was released on 2016-04-19 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.

Download or read book Nutraceutical and Functional Food Regulations in the United States and Around the World written by Debasis Bagchi and published by Elsevier. This book was released on 2014-02-25 with total page 591 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality control, a broad spectrum of safety studies and GRAS, peer-reviewed publications and cutting-edge human clinical studies have emerged. An increasing number of additional populations around-the-world now recognize the efficacy and functions of nutraceuticals and functional foods as established by those scientific research studies. As a result, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world. - Features fully revised and updated information with current regulations from around the world, including GRAS status and DSHEA regulators - Offers 45% new content including three new chapters –NSF: Ensuring the Public Health and Safety Aspects of Nutraceuticals and Functional Foods; Role of the United States Pharmacoepia in the Establishment of Nutraceuticals and Functional Food Safety; An Overview on the New Dietary Ingredient (NDI) and Generally Recognized as Safe (GRAS) Status, and the addition of cGMP regulations for dietary supplements - Includes insight into working with regulatory agencies, processes and procedures - Provides a link to the contact information for most regulatory bodies for readers wishing to gain further knowledge

Download or read book Separation Extraction and Concentration Processes in the Food Beverage and Nutraceutical Industries written by Syed S. H. Rizvi and published by Elsevier. This book was released on 2010-10-28 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes

Download or read book Handbook of Nutraceuticals and Natural Products written by Sreerag Gopi and published by John Wiley & Sons. This book was released on 2022-06-29 with total page 2212 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential treatment of nutraceuticals and natural products, their preparation techniques, and applications In Handbook of Nutraceuticals and Natural Products: From Concepts to Application, a team of distinguished researchers delivers a one-stop resource describing the preparation techniques and functional uses of nutraceuticals and natural products with a focus on the technologies involved. The book includes coverage of the biological, medicinal, and nutritional properties and applications of functional foods, as well as the advanced technologies used in the extraction and functionalization of nano components and the nanomaterial and nanochemical aspects of the products. The authors discuss developmental research as well as user-level benefits of nutraceuticals and natural products and thoroughly review the market analyses, quality assurance processes, and regulations relevant to nutraceuticals and natural products. They also cover: Thorough introductions to nutraceuticals, functional foods, liposomal technology, prebiotics, and lycopene and its active drug delivery Comprehensive explorations of nutraceutical compounds from marine microalgae and poly lysine as an antimicrobial agent Practical discussions of a nutraceuticals approach to treating cancer-cachexia and early life nutrition and epigenetics In-depth examinations of encapsulation and delivery of nutraceuticals and bioactive compounds by nanoliposomes and tocosomes as promising nanocarriers Perfect for chemists, biochemists, food scientists, and materials scientists, Nutraceuticals and Natural Products: From Concepts to Application will also earn a place in the libraries of medical scientists working in academia or industry, as well as nutritionists, dietitians, and biochemistry graduate students studying nutraceuticals.

Download or read book Functional and Speciality Beverage Technology written by P Paquin and published by Elsevier. This book was released on 2009-01-29 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. - Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages - Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered - Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Download or read book Nutraceuticals written by Ramesh C Gupta and published by Academic Press. This book was released on 2021-01-27 with total page 1397 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals: Efficacy, Safety and Toxicity, Second Edition, brings together everything that is currently known about nutraceuticals and their potential toxic effects. The book introduces readers to nutraceuticals, herbal medicines, Ayurvedic medicines, prebiotics, probiotics, adaptogens, and their uses and specific applications. This essential reference discusses the mechanism of action for the judicious use of these nutraceuticals and the best tools for their evaluation before detailing the safety and toxicity of nutraceuticals and interactions with other therapeutic drugs. Finally, and crucially, regulatory aspects from around the world are covered. Completely revised and updated, this updated edition provides toxicologists, pharmacologists, pharmaceutical scientists, and those interested in medicinal plants and natural products with a comprehensive overview of the most effective tools upon which to evaluate the safety and toxicity of nutraceuticals, prebiotics, probiotics and alternative medicines. - Presents a completely revised and updated resource on the impact of nutraceuticals and various disease states such as diabetes and ophthalmic and dermal diseases - Grants an overview of the current state-of-the-science of nutraceuticals, their use and applications, and known adverse effects - Provides effective tools to evaluate the potential toxicity of any nutraceutical - Includes details of regulatory issues as written by international experts

Download or read book Functional and Medicinal Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-06-06 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology. Highlights new concepts, innovative technologies and current concerns in the functional beverages field Covers detailed information on the engineering and processing of novel ingredients for health benefits Includes common and alternative ingredients for juices, vegetable blends, milk-based drinks, and probiotic and prebiotic based alternative beverages

Download or read book Functional Ingredients from Algae for Foods and Nutraceuticals written by Herminia Dominguez and published by Woodhead Publishing. This book was released on 2017-11-13 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae. Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgaeDiscusses methods for the extraction of bioactives from algaeDescribes the use of algae and products derived from them in the food and nutraceutical industries

Download or read book Nutraceuticals and Health Care written by Jasmeet Kour and published by Academic Press. This book was released on 2021-11-24 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer, diabetes, and obesity by highlighting the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals. It analyzes twenty one nutraceuticals in a systematic way, providing a welcomed reference for nutrition researchers, nutritionists and dieticians, as well as other scientists studying related areas in food science, technology or agriculture. Students studying related topics will also benefit from this material. - Serves as a foundation for analyzing the efficiency and validity of various plant-derived nutraceuticals - Explores the use of nutraceuticals as a therapeutic tool in the prevention of chronic and degenerative diseases - Highlights the derivatives, extraction, chemistry, mechanism of action, pharmacology, bioavailability, and safety of specific nutraceuticals

Download or read book Phytochemicals of Nutraceutical Importance written by Dhan Prakash and published by CABI. This book was released on 2014-02-28 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals are bioactive phytochemicals that protect or promote health and occur at the intersection of food and pharmaceutical industries. This book will cover a wider spectrum of human health and diseases including the role of phytonutrients in the prevention and treatment. The Book includes chapters dealing with biological and clinical effect, molecular level approach, quality assurance, bioavailability and metabolism of a number phytochemicals and their role to combat different diseases.

Download or read book Nutraceuticals written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-07-20 with total page 894 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. - Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry - Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications - Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers - Covers potential benefits and methods of risk assessment for food safety

Download or read book Nutraceutical and Functional Food Components written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-24 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the most important groups of food components, including lipids, proteins, peptides and amino acids, carbohydrates, dietary fiber, polyphenols, carotenoids, vitamins, aromatic compounds, minerals, glucosinolates, enzymes, this book addresses processing methods for each. Food scientists, technologists, researchers, nutritionists, engineers and chemists, agricultural scientists, other professionals working in the food industry, as well as students studying related fields, will benefit from this updated reference. - Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components - Covers food components by describing the effects of thermal and non-thermal technologies - Addresses shelf-life, sensory characteristics and health claims

Download or read book Nutrients in Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-06-07 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges associated with incorporating nutrients, but to also help strengthen the knowledge transfer between research institutions and industry. - Includes information on the health impact of various nutrients - Discusses nutrients in beverages as a potential delivery system for nutraceuticals - Presents research example detection techniques to assist in identifying nutrient types and functionalities

Download or read book Flavors for Nutraceutical and Functional Foods written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2018-08-06 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.