Functional Foods: Concept to Product (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Annotation The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. Part 1 provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part 2 focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part 3 looks at the development of functional food products. Topics covered include maximizing the functional benefits of plant foods, dietary fiber, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids PUFAs Related titles......Page 2 Front matter ......Page 3 © 2011......Page 4 Contents......Page 5 Contributor contact details......Page 13 Preface......Page 27 1 Defining functional foods and associated claims......Page 31 2 EU legislation and functional foods: a case study......Page 53 3 U.S. regulation of functional foods......Page 69 4 Australia and New Zealand regulations on nutrition, health and related claims made on foods......Page 92 5 Legislation of functional foods in Asia......Page 101 6 Consumers and health claims for functional foods......Page 137 7 Functional foods and acute gastrointestinal infections......Page 155 8 Functional foods and coronary heart disease (CHD)......Page 179 9 Anti-tumour properties of functional foods......Page 228 10 Functional foods and obesity......Page 260 11 Functional foods and prevention of diabetes......Page 287 12 Functional foods and cognition......Page 303 13 Functional foods and bone health......Page 335 14 Maximising the functional benefi ts of plant foods......Page 361 15 Developing functional ingredients: a case study of pea protein......Page 382 16 Functional fats and spreads......Page 407 17 Omega-3 PUFAs as food ingredients......Page 425 18 Probiotic functional foods......Page 449 19 Functional foods for the gut: probiotics, prebiotics and synbiotics......Page 473 20 Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum......Page 495 21.1 Introduction......Page 536 21.2.1 Proteins......Page 537 21.2.3 Fat and Fatty Acids......Page 538 21.3.1 Conjugated Linoleic Acid......Page 539 21.3.2 Histidyl Dipeptides......Page 540 21.4.1 Functional Meat Products......Page 541 21.4.2 Utilization of Meat Protein-Derived Peptides......Page 544 21.4.3 Generation of Peptides from Meat Proteins......Page 545 21.4.4 Meat Protein-Derived Bioactive Peptides......Page 546 21.4.5 Probiotic and Prebiotic Meat Products......Page 547 21.4.6 Probiotics and Meat Fermentation......Page 548 21.4.7 Prebiotics for Meat Products......Page 549 21.5 Future Trends of Functional Meat Products......Page 550 References......Page 552 22.1 Introduction......Page 558 22.3 Soy Consumption in Different Populations......Page 559 22.4.1.1 Menaquinone-7 and Bone Health......Page 560 22.4.1.2 Nattokinase and Fibrinolytic Activity......Page 562 22.4.2 Tempeh......Page 563 22.4.3 Aglycone-Rich Soy Beverages......Page 565 22.4.3.3 Immunomodulatory Properties......Page 567 22.4.6 Soy Yogurt or Sogurt......Page 568 22.4.7 Glyceollins-Enriched Soy Yogurt......Page 569 22.4.9 Functional Soy Peptides......Page 570 22.4.9.2 Hypotensive Peptides......Page 571 22.5 Safety Aspects of Soy......Page 572 22.6 Future Trends......Page 573 References......Page 574 23.1 Introduction......Page 581 23.2.1 Evidence for Health Benefits Associated with Fish Consumption......Page 582 23.2.2 Evidence in Relation to Specific Diseases......Page 583 23.2.3 Health Benefits Associated with Specific Nutrients......Page 584 23.3.1.1 Fatty Acids......Page 586 23.3.1.2 Selenium......Page 587 23.3.2.3 Chitin, Chitosans and Derivates......Page 588 23.3.2.5 Dietary Fibre (DF)......Page 589 23.4 Development of Functional Seafood Products with Dietary Fibres......Page 590 23.4.1 Selection and Preparation of the Ingredients and Materials......Page 592 23.4.2.2 Minced Fish Products......Page 593 23.4.3.2 Dietary Fibres in New Product Concepts......Page 595 23.4.4 Nutritional and Health Properties of the Developed Convenience Seafood Muscle Products with Dietary Fibres......Page 597 23.5 Conclusions......Page 598 References......Page 599 24.1 Introduction......Page 606 24.2 Defining Dietary Fibre......Page 607 24.3.1 Endogenous......Page 613 24.3.2.1 Concentrates......Page 614 24.3.2.2 Isolates......Page 616 24.3.3 Amounts of Dietary Fibre in Some Foods......Page 619 24.4.1 Grinding......Page 621 24.4.2 Heat Treatments......Page 622 24.4.3 Thermo-Mechanical Treatment......Page 624 24.4.5 Enzymatic Treatment......Page 625 24.5.1 Heat Treatment......Page 626 24.5.3 Freezing......Page 628 24.6 The Physiological Effects of Dietary Fibre......Page 629 24.6.1.1 Water-Soluble Polysaccharides and Viscosity......Page 630 24.6.1.3 Water Absorption/Retention Properties......Page 631 24.6.1.4 Disruptibility of the Cell Walls......Page 632 24.6.2 Fermentation Patterns......Page 633 24.7 Recommended Intakes of Dietary Fibre......Page 637 References......Page 638 A......Page 647 B......Page 651 C......Page 654 D......Page 660 E......Page 664 F......Page 666 G......Page 675 H......Page 677 I......Page 679 L......Page 681 M......Page 683 N......Page 685 O......Page 687 P......Page 689 R......Page 697 S......Page 698 T......Page 703 U......Page 704 W......Page 705 Z......Page 707 The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).

With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.

• Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia
• Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases
• Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and AsiaFocuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseasesExamines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products The influence of nutrition on cognition and behaviour is a topic of increasing interest. Emerging evidence indicates that nutrition in early life can influence later mental performance and that diet in later life can reduce cognitive decline. Lifetime nutritional influences on cognition, behaviour and psychiatric illness reviews the latest research into the effects of nutrition on cognition and behaviour across the lifespan and on psychiatric illness. Part one investigates nutritional influences on brain development and cognition including the effects of early diet and the impact of key dietary consistuents including long-chain polyunsaturated fatty acids and iron. Part two explores the link between diet, mood and cognition discussing carbohydrate consumption, mood and anti-social behaviour, hydration and mental performance and the neurocognitive effects of herbal extracts, among other topics. Part three examines nutritional influences on behavioural problems, psychiatric illness and cognitive decline, including the role of nutrition in attention deficit hyperactivity disorder, vitamin status and psychiatric disorders, antioxidants and dementia, and depression, suicide and fatty acids. With its distinguished editor and international team of expert contributors, Lifetime nutritional influences on cognition, behaviour and psychiatric illness is a valuable reference tool for researchers working on the effects of diet on the brain in both academia and industry and may also appeal to dieticians and nutritionists.