Nutritional Science and Technology: Concept to Application (Bioprocessing in Food Science) [Team-IRA]

Cover
Title Page
Copyright Page
Contents
Preface
Chapter 1 Human Nutrition and Supplements
	1.1 Dietary Supplements – Introduction
	1.2 Global History of Dietary Supplements
	1.3 Usage of Dietary Supplements
	1.4 Types of Dietary Supplements
		1.4.1 Natural Dietary Supplements
		1.4.2 Semi-Synthetic Supplements
		1.4.3 Synthetic Supplements
	1.5 Nutritional Adequacy and Dietary Diversity
	1.6 Calcium and Vitamin D Supplements
	1.7 Omega-3 Fatty Acid and Health Benefits
	1.8 Zinc Supplementation and Health Benefits
	1.9 Iron Supplementation and Health Benefits
	1.10 Dietary Supplements and Sports
		1.10.1 Protein Concentrates
		1.10.2 Protein Isolates
		1.10.3 Protein Hydrolysates
	1.11 Dietary Supplements and FDA
	1.12 Dietary Supplements and Toxicity
	References
Chapter 2 Prebiotics, Probiotics and Synbiotics
	2.1 Introduction
	2.2 Prebiotics and Its Types
		2.2.1 Prebiotics: Definition
		2.2.2 Sources of Prebiotics
			2.2.2.1 Galacto-Oligosaccharide
			2.2.2.2 Fructo-Oligosaccharides
			2.2.2.3 Starch and Glucose-Derived Oligosaccharide
		2.2.3 Other Oligosaccharides
		2.2.4 Health Benefits of Prebiotics
	2.3 Probiotics
		2.3.1 History of Probiotics
		2.3.2 Mongolian History
		2.3.3 Health Benefits of Probiotics
		2.3.4 Desired Characteristics of Probiotics
	2.4 Synbiotics
		2.4.1 Mechanism of Action of Synbiotics
		2.4.2 Benefits of Synbiotics
	2.5 Encapsulation of Probiotics
		2.5.1 Emulsion
		2.5.2 Extrusion
		2.5.3 Spray Drying
		2.5.4 Spray Chilling
		2.5.5 Encapsulating Material for Probiotic Cells
		2.5.6 Challenges with Currently Adopted Methods
	2.6 Probiotic Foods Developed
		2.6.1 Viability of Probiotic Cells
	References
Chapter 3 Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes
	3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites
	3.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases
	3.3 Dietary Modulation of Gut Flora for Therapeutic Usage
	3.4 Data from Human and Animal Studies
	3.5 Future Prospects and Conclusion
	References
Chapter 4 Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond)
	4.1 Introduction
	4.2 Nutritional Facts of Gond
	4.3 Properties of Gond
	4.4 Biological Sources of Gond
	4.5 Geographical Sources of Gond
	4.6 Benefits of Gond
	4.7 Other Uses of Gond
	Conclusion
	References
Chapter 5 Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases
	5.1 Introduction
	5.2 Nomenclature and Types of Omega-3 Fatty Acids
	5.3 Food Sources and Supplements
	5.4 Intake and Safety of Fatty Acids
	5.5 Health Benefits
		5.5.1 Omega-3 Fatty Acid and CVDs
		5.5.2 Omega-3 Fatty Acid and Mental Illnesses
		5.5.3 Omega-3 Fatty Acids and Diabetes
		5.5.4 Omega-3 Fatty Acids and Cancer
	5.6 Conclusion
	References
Chapter 6 Role of Fermented Dairy Products in Enhancing Immunity
	6.1 Introduction
	6.2 Immune Enhancing Potential of Fermented Foods: Mechanism
	6.3 Fermented Dairy Products Modulators of Intestinal Microbiota
	6.4 Fermented Dairy Products Modulate Immune System
		6.4.1 Immune Enhancement
		6.4.2 Increased Disease Resistance
		6.4.3 Immunoregulation
	6.5 Future Trends
	6.6 Conclusion
	References
Chapter 7 Potential Applications of Nanotechnology in Food Systems: An Overview
	7.1 Introduction
	7.2 Natural Self-Assembled Food Nanostructures
	7.3 Classification of Nanoparticles Applied in Food Industry
		7.3.1 Organic Nanoparticles
			7.3.1.1 Liposomes
			7.3.1.2 Dendrimers
			7.3.1.3 Micelles
			7.3.1.4 Carbon Nanoparticles
		7.3.2 Inorganic Nanoparticles
			7.3.2.1 Metal Nanoparticles
			7.3.2.2 Metal-Oxide Nanoparticles
	7.4 Potential Applications: Nanotechnology in Food Industry
		7.4.1 Food Processing
			7.4.1.1 Nanoemulsions
			7.4.1.2 Nanoencapusulation
			7.4.1.3 Nanoceuticals
		7.4.2 Food Packaging
			7.4.2.1 Active Packaging
			7.4.2.2 Antimicrobial Packaging
			7.4.2.3 Physically Improved Food Packaging
			7.4.2.4 Smart/Intelligent Packaging
			7.4.2.5 Bio-Based Packaging
	7.5 Nanotoxicity and Health Hazards
	7.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges
	7.7 Food Nanotech: Future Prospects and Conclusion
	References
Chapter 8 Nutritional Biomarkers in Metabolic Disorders
	8.1 Introduction
	8.2 Metabolic Syndrome
	8.3 Nutritional Biomarkers (NB)
		8.3.1 Classification of Nutritional Biomarkers (NB)
		8.3.2 Merits and Demerits of Nutritional Biomarkers
	8.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers
	8.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes
		8.5.1 Adipokines
		8.5.2 Neuropeptide
			8.5.2.1 Ghrelin
		8.5.3 Pro-Inflammatory Ctytokine
		8.5.4 Anti-Inflammatory Cytokine
		8.5.5 Oxidized Low-Density Lipoproteins (OxLDL)
		8.5.6 Paraoxonase-1 (PON-1)
	8.6 Novel Biomarkers
	8.7 Various Analytical Techniques Related to Different Nutritional Biomarkers
	8.8 Level of Biomarkers in Extreme Coronavirus Infection
	8.9 Health Biomarkers
	8.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers
	8.11 Limitations and Challenges in the Field of Nutritional Biomarkers
	8.12 Future Directions and Perspectives
	8.13 Conclusions
	References
Chapter 9 Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks
	9.1 Introduction
	9.2 Classification of Foodborne Diseases by Symptomatology
	9.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks
	9.4 The Notifications from the Rapid Alert System for Food and Feed Portal
	9.5 Conclusions
	References
Chapter 10 Emerging Techniques in Food Preservation
	10.1 Introduction
	10.2 High-Pressure Processing (HPP)
	10.3 Pulsed Electric Field (PEF) Processing
	10.4 Pulsed Light Technology (PLT)
	10.5 Ultrasound Food Processing
	10.6 Ohmic Heating of Food
	10.7 Cold Plasma
	10.8 Oscillating Magnetic Field (OMF)
	10.9 Higher Pressure Thermal (HPT) Processing
	10.10 Bacteriocins
	10.11 Dielectric Heating Using Radio Waves
	10.12 Microwave
	10.13 Irradiation
		10.13.1 Ionizing Radiations
		10.13.2 Non-Ionizing Radiations
	10.14 Conclusion
	References
Chapter 11 Food Omics and Its Implications in Nutritional Sciences
	11.1 Food Omics: An Overview
	11.2 Techniques in Food Omics
		11.2.1 Chromatographic Techniques in Food Analysis
		11.2.2 Spectroscopic Techniques in Food Analysis
		11.2.3 Electrochemical Biosensors in Food Analysis
		11.2.4 Biological Methods in Food Analysis
		11.2.5 Electrophoretic Methods for Food Analysis
		11.2.6 Sample Extraction Techniques in Food Omics
			11.2.6.1 Solid Phase Extraction (SPE)
			11.2.6.2 Super Critical Fluid Extraction (SFE)
			11.2.6.3 Headspace Extraction
			11.2.6.4 Microwave Assisted Extraction (MAE)
			11.2.6.5 Analytical Thermal Desorption (ATD)
			11.2.6.6 Flow Injection Analysis
			11.2.6.7 Hyphenated Extraction
	11.3 Food Omics Studies & Their Challenges
		11.3.1 Detection of Food-Borne Infections
		11.3.2 Detection of Food Allergens
		11.3.3 Detection of Food Associated Viruses
		11.3.4 Detection of Food Adulterations
		11.3.5 Automation and Miniaturization
		11.3.6 Detection of Food Toxins
		11.3.7 Detection of Genetically Modified Foods and Feeds
		11.3.8 Detection of Nanomaterials
		11.3.9 Emergence of Green Analytical Methods
	11.4 Food Omics: A Platform to Investigate Health Benefits
	Conclusions
	References
Chapter 12 Consumer Viewpoints Regarding Food and Risk Assessment
	12.1 Introduction
		12.1.1 How Consumers Form Different Points of View
		12.1.2 What Do Consumers Want from Food Business Operators?
	12.2 Food Safety
		12.2.1 Consumers View and Attitude Towards Food Safety
		12.2.2 Consumers’ View of Novel Techniques and Food Safety Regulations
		12.2.3 FBOs Took Crisis Steps with Any Food Safety Issue
	12.3 Food Standards and Regulations in India
		12.3.1 Food Safety and Standards Act, 2006
		12.3.2 Codex Alimentarius Commission (CAC)
	12.4 The Key Terms Involved in Risk Management
	12.5 The Fundamental Principles of Food Safety Risk Management
	12.6 Types of Food Risks
	12.7 Factors that Modulate Consumers’ Perception of Risk
	12.8 Conclusion
	References
Chapter 13 Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective
	13.1 Introduction
	13.2 Global Scenario from Food Safety Perspective
	13.3 Current Food Safety Strategies and Food Safety
	13.4 Application of Nanotechnology in Detection of Food Contaminants
	13.5 Advancements in Nano-Biosensing of Food Contaminants
	13.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety
	13.7 Conclusions
	References
Chapter 14 Food Allergy and Food Intolerance
	14.1 Introduction
	14.2 Food Allergy and Food Intolerance
	14.3 Food Allergens
	14.4 Types of Food Allergy
		14.4.1 IgE Mediated Food Allergies
		14.4.2 Non-IgE Mediated Food Allergies
		14.4.3 Mixed IgE and Non-IgE Mediated Food Allergies
	14.5 Mechanism of Food Allergy
	14.6 Risk Factors Involved in Food Allergy
	14.7 Symptoms of Food Allergy
	14.8 Diagnosis of Food Allergy
	14.9 Treatment of Food Allergy
	14.10 Food Intolerance
	14.11 Conclusion
	References
Chapter 15 Molecular Nutrition and Nutrient–Gene Interactions
	15.1 Introduction
	15.2 Molecular Nutrition: Understanding Basic Mechanisms
	15.3 Nutrigenetics
	15.4 Nutrigenomics
	15.5 Nutriepigenomics
	15.6 Nutrimetabolomics
	15.7 Conclusion and Future Perspectives
	References
Chapter 16 Food Metabolism and Chronic Diseases
	16.1 Introduction
	16.2 Food Metabolism and Associated Diseases
	16.3 Nutrient Intake Goals for Preventing Diet.Related Chronic Disease
	16.4 Conclusion and Future Prospects
	References
Chapter 17 Nanomaterials in Food System
	17.1 Introduction
	17.2 Nanomaterials as an Emerging Tool
	17.3 Nanomaterials in Food Industry
		17.3.1 Nanosensors
		17.3.2 Nanoparticles
		17.3.3 Nanofilms and Nanocomposites
		17.3.4 Liposomes
		17.3.5 Nanotubes and Nanofibers
	17.4 Conclusion
	References
About the Editors
Index
EULA