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

1855735032......Page 1
Contents......Page 8
List of contributors......Page 14
List of abbreviations......Page 16
Introduction......Page 20
Part I General issues......Page 26
1.1 Introduction......Page 28
1.2 Functional foods: defining the concept......Page 30
1.3 Functional food science......Page 35
1.4 Communicating functional claims......Page 38
1.5 Case studies......Page 41
1.6 Food technology and its impact on functional food development......Page 43
1.8 References......Page 44
2.2 Product description......Page 48
2.4 Product composition......Page 49
2.5 Functional claims......Page 55
2.6 Packaging......Page 57
2.7 Labelling......Page 58
2.9 References......Page 59
3.1 Introduction......Page 62
3.2 Definitions......Page 63
3.3 Nutrient modification and specific nutrient claims......Page 65
3.4 Disease-specific or disease-prevention (health) claims......Page 66
3.5 The Food and Drug Administration Modernization Act 1997......Page 74
3.6 Medical foods......Page 75
3.7 The Dietary Supplement Health and Education Act 1994......Page 76
3.8 The controversy over labeling......Page 83
3.9 Advertising and the Federal Trade Commission......Page 84
3.10 Future trends......Page 85
3.12 References......Page 86
Part II Functional foods and health......Page 88
4.1 Introduction......Page 90
4.2 What are colonic functional foods?......Page 91
4.3 How are colonic foods metabolised?......Page 92
4.4 Probiotics......Page 94
4.5 Prebiotics......Page 96
4.6 Synbiotics......Page 100
4.7 Health aspects of functional colonic foods......Page 101
4.8 Host–microbe interaction......Page 104
4.10 References......Page 108
5.1 Introduction......Page 116
5.2 Coronary heart disease and risk factors......Page 119
5.3 Relevant lipid particles......Page 123
5.4 Diet and coronary heart disease: the evidence......Page 130
5.5 Effects of probiotics on blood lipids: the evidence......Page 137
5.6 The effects of prebiotics on coronary heart disease......Page 143
5.8 Future trends......Page 149
5.9 Sources of further information and advice......Page 150
5.10 References......Page 151
6.1 Introduction......Page 160
6.2 The nature of tumour growth......Page 162
6.3 Models of carcinogenesis......Page 164
6.4 Diet and gene interactions......Page 165
6.5 Mechanisms of action: nutrients......Page 167
6.6 Mechanisms of action: phytochemicals......Page 172
6.7 Mechanisms of action: other factors......Page 175
6.8 Conclusion: the role of functional food......Page 178
6.10 Sources of further information and advice......Page 179
6.11 References......Page 180
7.1 Introduction......Page 186
7.2 The background......Page 187
7.3 Probiotics and the immune system......Page 191
7.4 Probiotic functional foods and the treatment of gastrointestinal disorders......Page 194
7.5 Future trends......Page 195
7.7 References......Page 196
Part III Developing functional food products......Page 200
8.1 Introduction......Page 202
8.2 The concept of functionality......Page 203
8.3 Functional effects deliverable by plants......Page 204
8.4 Plant sources of functional compounds......Page 206
8.6 Enhancing functional effects......Page 207
8.8 Enhancing macronutrient quality......Page 211
8.9 Enhancing micronutrient quality......Page 216
8.10 The effects of food processing......Page 221
8.11 Future trends: the work of NEODIET......Page 223
8.12 References......Page 224
9.1 Introduction: the nutritional properties of peas......Page 228
9.2 Improving pea protein......Page 231
9.3 Processing issues in improving pea protein......Page 232
9.4 Adding improved protein to food products......Page 234
9.5 Evaluating the functional and sensory properties of improved pea protein in food products......Page 236
9.6 Future trends: the work of NUTRIPEA......Page 240
9.7 Sources of further information and advice......Page 243
9.8 References......Page 247
10.1 Introduction......Page 252
10.3 Fatty acids......Page 253
10.4 Spreads containing fish oil......Page 259
10.5 Modified fats and oils......Page 260
10.6 Phytosterols......Page 262
10.7 Antioxidants......Page 264
10.8 Low (zero) fat spreads......Page 266
10.10 Calcium......Page 268
10.12 References......Page 269
11.1 Introduction......Page 278
11.3 The current market in functional confectionery......Page 280
11.4 The development and manufacture of functional confectionery products......Page 287
11.5 Marketing and retailing functional confectionery......Page 297
11.6 Summary......Page 303
11.7 References......Page 304
12.1 Introduction: the health benefits of probiotic foods......Page 306
12.2 Selecting probiotic strains......Page 311
12.3 Pilot testing in clinical human trials......Page 316
12.4 Processing issues in developing probiotic foods......Page 321
12.5 Future trends......Page 322
12.6 Sources of further information and advice......Page 324
12.7 References......Page 325
13.1 Introduction......Page 334
13.2 Defining dietary fibre......Page 335
13.3 Sources of dietary fibre......Page 340
13.4 Processing dietary fibre ingredients......Page 348
13.5 Processing foods containing dietary fibre......Page 356
13.6 The physiological effects of dietary fibre......Page 359
13.7 Recommended intakes of dietary fibre......Page 369
13.8 Conclusions and future trends......Page 370
13.9 Bibliography......Page 374
B......Page 384
C......Page 385
E......Page 386
F......Page 387
J......Page 388
N......Page 389
P......Page 390
S......Page 391
V......Page 392
Z......Page 393