Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nutraceuticals, Glycemic Health and Type 2 Diabetes primarily focuses on the nutraceuticals that assist in preventing and managing prediabetes and type 2 diabetes. The book gives an overview of glycemic health and highlights the use of novel and upcoming nutraceutical ingredients such as bioactive peptides, traditional herbs from China, India and Mexico, resistant starches, cinnamon, chromium and others. After the successful commercial...
Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nu...
This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry, including treatment of animals; the use of genetically modified organisms; food product advertising; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life...
This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Earl...
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food...
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond ...
Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of...
Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the ...
Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products.
Chapters cover foods and food ingredients from both animal and plant marine sources, focusing on those which demonstrate biological properties and whose constituent compounds have been isolated and identified as potentially active. This book further addresses the biological activities of PUFAs (Polyunsaturated fatty acids), oils,...
Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researche...
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspect...
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors.
But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been...
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to c...
Ageing is a complex, time–related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next 20 years, significantly raising the number of aged individuals. But increasing life expectancy presents new problems, and industrialized countries are facing a pronounced increase in lifestyle diseases which constitute barriers to healthy ageing. Anti–Ageing Nutrients: Evidence–based Prevention of Age–Associated Diseases is written by a...
Ageing is a complex, time–related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pes...
This book explores the most up to date nano- and micro-deliverysystems for food ingredients, including nanoemulsions, stabilizednanoemulsions, solid lipid nanoparticles, and polymericnanoparticles. Chapters explore the different types of deliverysystems, their properties and interactions with other foodcomponents, targeting mechanisms, and safety to the human body.Industrial and societal implications of use of nano- andmicro-delivery systems for bioactive ingredients in functionalfoods are also covered. Continuing innovation in nano andmicro-delivery systems for bioactives will underpin...
This book explores the most up to date nano- and micro-deliverysystems for food ingredients, including nanoemulsions, stabilizednanoemulsions, soli...
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The...
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-...
