Functional Properties of Traditional Foods

ISBN-13: 9781489976604 / Angielski / Twarda / 2016 / 384 str.

Kristberg Kristbergsson; Semih Otles

Opis

This third book in the "Trilogy of Traditional Foods," part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Canahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.
The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
"

Spis treści

Part I: General Functional Properties of Foods

1. Functional Aspects of Antioxidants in Traditional Food

Anna Gramza-Michalowska, and Dominik Kmiecik

2. Probiotics and Prebiotics in Traditional Food

Anna Gramza-Michalowska

3. Bioenrichment of Vitamin B12 in Fermented Foods

Busaba Yongsmith, Vichien Kitpreechavanich, Janpan Tansiitiaroenkun, Warawut Krusong

4. The Potential Health Benefits of

Traditional Thai Fermented Foods and Beverages

Sudsai Trevanich, Supunnikar Sribuathong and Damkerng Bundidamorn

5. Traditional Slovak Products as Functional Foods

Dezider Toth, Jan Brindza, Elena Panghyova, Stanislav Silhar

6. Functional and Nutritional Properties of Some Turkish Traditional Foods

Fahrettin Göğüş, Semih Ötleş, Ferruh Erdoğdu, Beraat Özçelik

Part II: Functional Properties of Cereal and Flour Foods

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7. Functional Aspects of Carob Flour

Maria Cecilia Puppo and Daniel Pablo Ribotta

8. Salvia Hispanica: Nutritional and Functional Potential

Maira Rubí Segura Campos, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

9. Cañahua: An Ancient Grain for New Foods 

Gabriela T. Pérez, M. Eugenia Steffolani and Alberto E. León

10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour

Maira Ru

bí

Segura Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, David Abram Betancur-Ancona

11. Functional and Beneficial Properties of corn Tortilla

Luis Arturo Bello-Perez, Perla Osorio-Díaz, Edith Agama-Acevedo, Rosalia A. Gonzalez-Soto. 

12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria

Johan W. von Mollendorff, Manuela Vaz- Velho and Svetoslav D. Todorov

13. Nutraceutical Properties of Amaranth and Chia Seeds

María Armida Patricia Porras Loaiza, Aurelio López-Malo, Maria Teresa Jiménez Munguía

14. Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

Maira Rubí Segura Campos, Luis Antonio Chel-Guerrero, José Gabriel Rosado-Rubio, David Abram Betancur-Ancona

Part III: Functional Properties of Fruits and Other Plant Foods

15. Forgotten and Less Utilized Plant Species as Functional Food Resources  

Jan Brindza, Dezider Toth, Peter Brindza, Olga Grygorieva, Jan Sajbidor, and Lucia Kucelova.  

16. Antioxidant Properties and Health Benefits of Date Seeds 

Moran Brouk and Ayelet Fishman

17. Antioxidant Capacity of Capsicum chinense Genotypes

Karen Ramírez-Gómez, Yolanda Moguel-Ordoñez, Maira Rubí Segura C

ampos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

18. Functional Components and Medicinal Properties of Cactus Products 

Laura Iturriaga and Monica Nazareno

19. Chios Mastic Gum and its Food Applications

Adamantini Paraskevopoulou and Vassilios Kiosseoglou

20. Capsicum chinense: Composition and Functional Properties

Maira Rubí Segura Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

21. Nuts and Dried Fruits Potential as Functional Foods

Marta Magalhaes, Dora Santos, S. Marília Castro and Cristina L. M. Silva

22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil

Dom Guillaume, and Zoubida Charrouf

Part V: Honey and Beverages with Functional Properties

23. Functional and Nutritional Properties of Different Types of Slovenian Honey

Mojca Korošec, Jasna Bertoncelj, Terezija Golob, Urška Kropf

24. Functional Properties of Honey and Some Traditional Honey Products from Portugal

Teresa Cavaco and Ana Cristina Figueira

25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage

Anna Gramza-Michalowska

26. Horchata De Chufa: A Traditional Spanish

Beverage with Exceptional Organoleptic, Nutritive and Functional Attributes

Eugenia Martin-E

sparza and Chelo Gonzalez-Martinez

O autorze

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University.  His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods and delivery systems for bioactive compounds. 

Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr. Ötles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novel instrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and

biosensors.

Blurb

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.

Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.

The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chapters

are written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.

About the Editors

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Nutrition at the University of Iceland. Dr. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M.Phil and PhD in Food Science from Rutgers University.  His research interests includephysicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging,biopolymers in foods and delivery systems for bioactive compounds. 

Semih Ötles is Professor of Food Chemistry at the Department of Food Engineering, Ege University and Vice Rector of Ege University. Dr.Otles has a BSc in Food Engineering, MSc in Food Science, and PhD in Food Chemistry from Ege University. His research interests include traditional and functional foods, novel instrumental food analysis, nutrients in food processing, honey & bee products, nutraceuticals, smart & intelligent packaging, nanotechnology in food applications and biosensors.