Functional food ingredients

This book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.

319p vimeyers 29-05-2024 3 2   Download

Ebook "Ingredients in meat products: Properties, functionality and applications" present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities.

421p manmanthanhla0201 26-02-2024 2 1   Download

Part 1 book "Avian nutrition, poultry - Ratite and tamed birds" includes content: Introduction, feeds of poultry, nutrients, function of nutrients, feed additives, anti nutritional factors in poultry feed ingredients, harmful and toxic fungi in foods (mycotoxicosis and mycoses), physical quality assay of feeds, the digestive system, digestion, absorption and metabolism, poultry feed processing technology.

196p muasambanhan04 14-01-2024 3 2   Download

Part 1 book "Principles of companion animal nutrition" includes content: Introduction - Nutritional terms and definitions, the life cycle and nutrient requirements, glucose and fatty acids - providers of body structure and function, amino acids and proteins - providers of body structure and function; vitamins - cofactors for nutrient metabolism; minerals - providing many functions; the basics of nutrient requirements - water, energy, and protein; getting ready to make foods - ingredients, preparation, and processing; formulation, analysis, and labeling - foods to meet requirements.

162p oursky07 24-10-2023 7 3   Download

Nowadays, agglomerated citrus fruit flavored Tasty Saline functional powder drink represents a very appealing functional beverage for adult customers. It is produced by mixing basic ingredients (refined sucrose, refined common salt, encapsulated lemon flavor, dextrose anhydrous and potassium chloride) which were followed by agglomeration. Agglomeration is necessary, because non-agglomerated refined sucrose exhibit very poor flow and reconstitution properties.

6p viisac 23-09-2023 2 1   Download

Around a billion people in the world have inadequate protein intake, leading to reduced growth and development. In growing interest to find alternative protein sources, several studies have been carried out on new protein ingredients, including fish protein powder (FPP), single cell protein, and leaf proteins.

5p viisac 23-09-2023 4 1   Download

Ebook "Dictionary of food ingredients (Fourth edition)" is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients.

234p lytamnguyet 04-08-2023 8 4   Download

The sailfish trimmings protein hydrolysates were found to have high nutritional value and good functional properties. The study results suggested that protein hydrolysates from sailfish trimmings could be used as a protein source in food systems and were a promising potential food ingredient.

11p viblackwidow 07-04-2023 4 3   Download

This study has adopted a systematic approach to identify the extent to which 20 kHz ultrasound affects the particle size and solubility of different protein solutions containing 4%, 7% and 10% whey proteins, caseins or a mixture at a range of energy densities (15-400 J/mL) and various pH (4.0-9.0). Milk proteins hold a prominent place in the food industry as they are used in many manufactured products for their functionality and most importantly nutritional benefits.

136p runthenight04 02-02-2023 2 1   Download

The objective was to add certain herbs rich in active physiological ingredients for skimmed-milk yoghurt and cast ultrafiltration (UF)-Kariesh cheese to find out their suitability as fortifiers en route to innovate functional products.

7p schindler 30-12-2021 11 0   Download

In addition, whey proteins and their associated peptides display significant functional food ingredient potential (Chatterjee and Kanawjia, 2010).

8p caygaocaolon11 21-04-2021 10 1   Download

Orange peel is a rich source of dietary fiber and antioxidants. In current life style scenario, people are becoming more aware of functional key ingredients and thus the demand of functional foods is increasing. This study was aimed to develop functional biscuits by incorporating orange peel powder (5, 10, 15 and 20%). Oranges were washed thoroughly, peeled and the fruit peels were cut into small pieces and oven dried (50±5 C) and ground to a fine powder. Developed biscuits were evaluated for sensory characteristics using 9-point hedonic scale.

7p trinhthamhodang1216 19-11-2020 15 1   Download

Maize (Zea mays L) is one of the most versatile emerging crop grown in diverse season and ecologies. Protein being the primary structural and functional component of every cell is one of the important ingredient that determines the quality of food throughout the world. The biological value of protein is increased in its new genotype–QPM by lowering zein content to 30% as a result the concentration of two essential amino acid lysine and tryptophan is increased.

9p caygaocaolon7 18-09-2020 7 0   Download

Increasing demand for healthful and functional foods has given impetus to dairy processing industry especially traditional dairy product sector for development of tastier and healthier Indian sweetmeats. The objective of the present study was to develop functional doda-burfi supplemented with additional fiber and calcium fortification. The optimization was carried out using central composite rotatory design (CCRD) of response surface methodology (RSM). Effect of supplementation of oat fiber (1-3 %) and calcium (50-100 mg/100 ml of milk) was studied in doda burfi following standard recipe.

14p cothumenhmong7 09-09-2020 22 3   Download

In the recent past there has been increased interest in microbial or functional food supplements which are now referred as probiotics. Food and beverage products particularly dairy foods are enormously considered to be well liked carriers of probiotic organisms and drastically extend the option for regular consumption of probiotics in the human diet. It is essential that commercialized probiotic products which make health claims meet the minimum criterion of one million viable probiotic cells per milliliter of product at the expiration date.

7p nguaconbaynhay6 23-06-2020 11 0   Download

Food color is one of the parameters impacting food quality and consumer acceptance to a significant level. Synthetic food colors are being used in many food products which are a major concern to human health, having allergic and carcinogenic affects. Therefore, efforts are being made to use natural food colorants from natural sources such as turmeric, saffron etc. Beetroot is one such material which is a source of betalain and is a rich source of many bioactive and phytochemical compounds which are known to provide several health benefits.

7p quenchua6 15-06-2020 18 3   Download

This study aimed to evaluate some physicochemical and functional properties as well analyze phenolic acids profiles & functional groups of raw and microwave or air-oven dried orange and lemon peels (OP&LP) for potential use as functional ingredients sources for food enrichment. Fresh LP had high %s of moisture, protein, ether extract, fiber and ash than OP. After drying, LP had less ether extract% compared to OP.

15p trinhthamhodang1213 29-05-2020 13 0   Download

Functional food defined as dietary supplements that in addition to their nutritional values, can beneficially modulate body functions becomes more and more popular but the reaction of the intestinal microbiota to it is largely unknown. In order to analyse the impact of functional food on the microbiota itself it is necessary to focus on the physiology of the microbiota, which can be assessed in a whole by untargeted metabolomics.

13p partimesinhvien 08-05-2020 20 3   Download

In the past few years, the food sectors have shown more attention towards the functional food development. The erudition of the effects of processing as well ingredient composition is essential in order to optimize the conditions and to obtain functional foods affluent in bioactive compounds. Particularly natural antioxidants present in food have received significant interest because of their safety and potential alimental and therapeutic effects. Since way back, bread and bakery products play a predominant role in human nutrition.

15p angicungduoc4 26-04-2020 13 0   Download

Healthier food products have become a key target for the food industry. Consumer’s demands for healthier meat and meat products are rapidly increasing world-wide. In order to improve the functional value of meat product, application of citrus orange or lemon peels (OP or LP) powdered as promising cheap natural functional ingredients in meat patties was carried out.

21p nguathienthan4 21-04-2020 8 1   Download