Joyce I. Boye

Nutraceutical and Functional Food Processing Technology (eBook, PDF)

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 400
• Erscheinungstermin: 4. Februar 2015
• Englisch
• ISBN-13: 9781118504987
• Artikelnr.: 42366679

Autorenporträt

Joyce Irene Boye is a Senior Research Scientist at the Food Research and Development Centre of Agriculture and Agri-Food Canada in St. Hyacinthe, Quebec and an Adjunct Professor at the Department of Bioresources Engineering, McGill University (Montreal, Canada) and the Department of Food Science and Nutrition, University of Laval, (Quebec, Canada).

Inhaltsangabe

About the IFST Advances in Food Science Book Series xi List of Contributors
xiii 1 Current and Emerging Trends in the Formulation and Manufacture of
Nutraceuticals and Functional Food Products 1 Alberta N. A. Aryee and Joyce
Irene Boye 1.1 Introduction 1 1.2 Overview, Classification, and Benefits of
Nutraceuticals and Functional Foods 2 1.3 Production of Nutraceuticals and
Functional Foods 31 1.4 Current Formulation Trends and the Modern
Marketplace 44 1.5 Conclusion 52 References 52 2 Functional and Sustainable
Food - Biophysical Implications of a "Healthy" Food System 65 Meidad
Kissinger 2.1 Introduction 65 2.2 Background 66 2.3 Functional Food
Footprint - The Case of Tomatoes 69 2.4 Summary 74 References 76 3 Key
Considerations in the Selection of Ingredients and Processing Technologies
for Functional Foods and Nutraceutical Products 79 Ashutosh Singh and
Valérie Orsat 3.1 Introduction 79 3.2 Processing Technologies for
Functional Food Bioactive Components and Nutraceutical Products 81 3.3
Delivery of Nutraceuticals in Food and Its Limitations 98 3.4 Conclusion
101 References 101 4 Quality Evaluation and Safety of Commercially
Available Nutraceutical and Formulated Products 113 George Brian Lockwood
4.1 Introduction 113 4.2 Contents of Single Components in Formulated
Products 115 4.3 Contents of Active Constituents of Ranges of
Nutraceuticals of Complex Composition 131 4.4 Bioavailability 135 4.5 Other
Indicators of Quality 137 4.6 Possible Contaminants in Nutraceuticals 137
4.7 Safety 138 4.8 Adverse Effects 138 4.9 Drug Interactions 140 4.10
Conclusions 142 References 142 5 Novel Health Ingredients and Their
Applications in Salad Dressings and Other Food Emulsions 151 Zhen Ma and
Joyce Irene Boye 5.1 Current Developments and Emerging Trends in Food
Emulsion Products 151 5.2 Emerging and Novel Ingredients in Food Emulsion
Products 153 5.3 Factors Influencing Physical Characteristics of Salad
Dressings and Other Food Emulsions 166 5.4 Novel Food Regulations of Salad
Dressing and Mayonnaise Products 171 5.5 Processing of Salad Dressings and
Other Food Emulsion Products 171 6 Processing of Beverages for the Health
Food Market Consumer 189 Garima Goel Lal 6.1 Introduction 189 6.2 Consumer
Trends in Beverage Consumption and Functional Beverages 190 6.3 Taste Is
the Prime Factor in Choosing Food and Beverages 193 6.4 Regulatory
Considerations with Respect to Ingredients and Claims 197 6.5 Desired
Functional Benefits and Bioactive Ingredients 198 6.6 Health Issues
Addressable through Functional Beverages 203 6.7 Beverage Processing
Technology 205 6.8 Packaging 206 6.9 Other Marketing Considerations 207
6.10 Conclusion 208 References 208 7 Incorporation of Nutraceutical
Ingredients in Baked Goods 211 Mehmet Hayta and Büsra Polat 7.1
Introduction 211 7.2 Bakery Products 212 7.3 Nutraceuticals and
Nutraceutical-Incorporated Baked Goods 213 7.4 Conclusion 224 References
225 8 New Technologies in the Processing of Functional and Nutraceutical
Cereals and Extruded Products 235 Yixiang Wang, Fatemeh Bamdad, and Lingyun
Chen 8.1 Introduction 235 8.2 Cereals and Their Food Applications 236 8.3
Novel Technologies in the Processing of Cereal-Based Products 239 8.4
Future Prospects 258 References 259 9 Novel Approaches to Enhance the
Functionality of Fermented Foods 269 Emmanuel Y. Anom and Chibuike C.
Udenigwe 9.1 Introduction 269 9.2 Starter Culture for Fermented Food
Production 270 9.3 Functionality of Fermented Foods 272 9.4 Novel
Approaches to Enhancing the Functionality of Fermented Foods 280 9.5
Conclusion 286 References 286 10 Impact of Processing on the Bioactivity of
Functional and Nutraceutical Ingredients in Foods 295 Alexandra Dauz and
Chang Yong Lee 10.1 Introduction 295 10.2 Thermal Processing 296 10.3
Non-Thermal Processing 299 10.4 Conclusion 302 References 304 11
Encapsulation and Controlled Release Techniques for Administration and
Delivery of Bioactive Components in the Health Food Sector 307 Kasipathy
Kailasapathy 11.1 Introduction: Health Food Sector 307 11.2
Microencapsulation Technologies Applicable to Bioactive Functional
Ingredients and Foods 309 11.3 Future Trends and Marketing Perspectives 335
References 336 12 Role and Importance of Health Claims in the Nutraceutical
and Functional Food Markets 347 Alberta N. A. Aryee and Joyce Irene Boye
12.1 Introduction 347 12.2 Nutraceuticals and Functional Foods 348 12.3
Health claims 349 12.4 Conclusion 371 References 371 Index 375