Functional Foods: Concept to Product, Second edition

Related titles......Page 2
Front matter\r......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