(Food Biotechnology Series) 1st Edition
by Kalidas Shetty (Editor), Dipayan Sarkar (Editor)
The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients,
focuses on the recent advances in the understanding of the role of
cellular, metabolic, and biochemical concepts and processing that are
important and relevant to improve functional foods and food ingredients
targeting human health benefits. This volume explores sources of
ecologically-based diversity of functional foods and food ingredients
that are available to enhance diverse nutritional values and functional
benefits of foods for better human health outcomes, especially focusing
on emerging diet and lifestyle-linked non-communicable chronic disease
(NCDs) challenges. The contributors with expertise in the field of Food
Biotechnology and Functional Food Ingredients have integrated the recent
advances in some common as well as novel sources of functional foods
and ingredients from diverse ecological and cultural origins. Further,
these chapters also highlight human health relevant bioactive profiles
and associated functionalities of these health-promoting compounds,
including preventative functional roles for common NCD-linked health
benefits.
FEATURES:
- Provides
ecological and metabolic rational to integrate novel functional food and
functional ingredient sources in wider health-focused food system
innovations.
- Examines the value-added role of
select functional foods and food ingredients to improve NCD-linked
health benefits such as type-2 diabetes, cardiovascular disease, and
human gut improvement
- Includes insights on
system-based solutions to advance climate resilient and health focused
food diversity based on diverse biotechnological approaches to design
and integrate functional food and food ingredient sources
Overall, the rationale of this book series is focused on Metabolic-Driven Rationale to Advance Biotechnological Approaches for Functional Foods,
the synopsis of which is presented as the Introduction chapter, which
is followed by a chapter on current understanding about regulatory
guidelines for health claims of functional foods and food ingredients.
Special topics on nonnutritive sweeteners, caroteneprotein from seafood
waste, and Xylooligosaccharides as functional food ingredients for
health-focused dietary applications are integrated in this book.
Additionally, ecologically and metabolically-driven functional roles of
common food sources such as corn, and barley and some novel food
sources, such as ancient emmer wheat, black soybean, fava bean, herbs
from Lamiaceae and functional protein ingredients and minerals from Lemnaceae are also highlighted in this volume.
The
overall goal is to provide insights on role of these functional food
and ingredient sources for their integration in wider health-focused
food systems, which will help food scientists, food industry personnel,
nutritionists, crop science researchers, public health professionals,
and policy makers to make appropriate decisions and to formulate
strategies for improving health and well-being.
A
related book focuses on biological and metabolically driven mobilization
of functional bioactives and ingredients and their analysis that is
relevant in health and wellness.
