Functional foods overview

Johnson, I. 2003. Phytochemcials and cancer an overview. In Phytochemical Functional Foods (Johnson, L Williamson, G., Eds.). CRC Press, Cambridge, England, pp. 18 4. 

Koseoglu SS. Overview of nutraceuticals/functional foods. Nutraceuticals and Functional Foods Short Course, College Station, TX, 2000. 

Ziemer, C. J. Gibson, G. R., An overview of probiotics, prebiotics and synbiotics in the functional food concept Perspectives and future strategies. International Dairy Journal (1998) 8,473-479. 

Angus F (2008) Functional Foods Market Overview, s.n., Geneve. Vitafoods 2008... 

Lipids are essential components in the diet and nutritionists should be more active in arguing the positive aspects of these molecules. They are required in their own right and also for the important minor components such as carotenoids, tocols, and sterols which accompany the oils and fats. The first chapter in the book is an overview of the development of functional foods and this is followed by chapters devoted to materials which are either lipids or are compounds that are fat-soluble and co-occur with oils and fats. These include carotenoids, tocopherols, phytosterols, omega-3 (n-3) oils, diacylglycerols, structured lipids, sesame oil, rice bran oil, and oils or preparations containing palmitoleic acid, y-linolenic acid, stearidonic acid, or conjugated linoleic acid. These topics will be of interest to those who produce lipids and those who seek to incorporate them into appropriate foods, and this book is directed primarily to these two groups. 

This book has been arranged into four sections. In the overview section, Lee gives an in-depth introduction to Oriental herbal products, followed by a chapter on the standardization of functional foods using... 

Phytochemicals associated with health promotion and disease prevention are described in Table 2. The most studied food sources of these phytonutrients are soy beans (Glycine max) and tea (Camellia sinensis leaves), but tomatoes (Lycopersicon esculen-tum), broccoli (Brassica oleracea), garlic (Allium sativum), turmeric (Curcuma longa), tart cherries (Prunus cerasus), and various types of berries are also receiving considerable attention as functional food candidates. An overview of the research on soy and tea illustrates some of the clinical issues encountered in the development of functional foods from edible plants. 

Chang, S. T. (2008). Overview of mushroom cultivation and utilization as functional foods. In P. C. K. Cheung (Ed.). Mushrooms as Functional Foods (1-34). Hoboken, NJ, Wiley. 

Hari, R.K., Patel, T.R., and Martin, A.M., An overview of pigment production in biological systems functions, biosynthesis, and apphcations in food industry, Food Rev. Int., 10, 49, 1994. 

Proteins are important from the nutritional and technological points of view. Proteins affect every property that characterizes a living organism, and they play different roles in the human body. Proteins are also very important in food technology and are responsible for many food properties. The physical properties of proteins and their interactions with other components contribute significantly to the functional behavior and quality of several food products, such as cheese, bread, and meat products (9). An overview of the functional roles of proteins in different food systems is presented in Table 2. Food preferences by human beings are based not on nutritional quality but on sensory attributes to the food, such as appearance, color, flavor, texture, and... 

JH Giese. Alternative sweeteners and bulking agents an overview of their properties, function and regulatory status. Food Technol 47(1) 114-126, 1993. 

Carakostas, M.C., L.L. Curry, A.C. Boileau, and D.J. Brusick. 2008. Overview The history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages. Food Chem. Foxicol. 46(Suppl. 7) S1-S10. 

There are a number of excellent membrane-related textbooks and reference books available. However, most of these books treat only certain aspects of membrane science and technology in depth while other features related to membranes are only briefly mentioned or not covered at all. The fundamentals of membrane functions and membrane processes are described in detail in a number of publications in the membrane-related literature. The application of membranes, however, is much less comprehensively covered in such books. A large number of interesting membrane applications in the food and drug industry, electrochemical synthesis or biomedical treatment, and energy conversion are published in journals specific for certain industries, which are beyond the interest of many membrane scientists. Therefore, as mentioned earlier, it is difficult to obtain a reasonably complete overview of the very large and heterogeneous field... 

See also-. Asbestos. Carbohydrates Dietary Fiber Measured as Nonstarch Poiysaccharides in Riant Foods. Electrophoresis Polyacryiamide Geis. Forensic Sciences DNA Profiling Fibers. Fourier Transform Techniques. Functional Group Analysis. Infrared Spectroscopy Overview. Liquid Chromatography Size-Exclusion. Microscopy Techniques Light Microscopy Scanning Electron Microscopy. Proteins Overview. Textiles Synthetic. X-Ray Absorption and Diffraction Overview. 

The book includes five chapters that mention the following topics Introduction of chemosensory effects and the properties and applications of stearic acid in food industry Functions of stearic acid in rubber industry Physicochemical properties and applications of stearic acid in biomedical sciences Practical use as a lubricant in tablets direct compression and the last topic is an overview on introduction and potential applications of deuterated hydroxystearic acids. 

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