Functional Benefits of Bioactive Compounds in Foods and Food By-Products

Langue : Anglais

Coordonnateurs : Gandara Jesus Simal, Rauf Abdur

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Sommaire
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Functional Benefits of Bioactive Compounds in Foods and Food By-Products discusses the role of functional foods in providing micro and macronutrients and bioactive compounds, all of which improve health and reduce the risk of disease for use in food development. Broken into four parts, the book addresses natural food ingredients for functional foods, applications of natural ingredients in food products, functional food properties with natural ingredients, and a market analysis for functional foods.

Section 1: Natural Food Ingredients for Functional Foods 1. Overview of natural ingredients with chemical diversity 2. Natural ingredients from plant foods 3. Natural ingredients from food microorganisms 4. Natural ingredients from marine life 5. Natural ingredients from terrestrial animal foods Section 2: Applications of Natural Ingredients in Food Products – Recent Advances 6. Natural ingredients in fermented food products; recent advances 7. Natural ingredients for beverages and juices; recent advances 8. Natural ingredients for ready to eat food products; recent advances 9. Natural ingredients for fish and meat products; recent advances 10. Natural ingredients for fruit jams, jelly, sauce, syrup, and pickle products; recent advances 11. Natural ingredients for bakery products; recent advances 12. Natural ingredients for dairy products; recent advances Section 3: Functional Food Properties with Natural Ingredients 13. Natural ingredients for anti-cancer properties 14. Natural ingredients for anti-oxidant properties 15. Natural ingredients for anti-microbial properties 16. Natural ingredients for anti-inflammatory properties 17. Natural ingredients for hypoglycemic properties Section 4: Market Analysis for Functional Foods 18. Functional food market by ingredient and product 19. Application (sports nutrition, weight management, clinical nutrition, and cardio health, among others) 20. Global opportunity analysis and industry forecast

Jesus Simal-Gandara is Full Prof in Nutrition and Food Science at the Faculty of Food Science and Technology, University of Vigo (Spain). He is Corresponding Member of the Royal Academy of Medicine and Surgery of Galicia (1991), Member of the Scientific Committee of the Spanish Agency for Consumption, Food Safety and Nutrition (2013-2016), Research Medal of the Royal Galician Academy of Sciences 2020 Antonio Casares Rodriguez (Chemistry and Geology), President of the International Association of Dietary Nutrition and Safety (2020), Full Member of the Royal Academy of Pharmacy of Galicia (2021), and Associate Editor in Food Science and Nutrition (Wiley) and Food Chemistry (Elsevier). He leads a research group of excellence, and was leading CIA3 - Environmental, Agricultural and Food Research Center (2008-2018). He was the Head of the Department of Analytical Chemistry and Food Science (2013-2018), and Vice-Chancellor for Internationalization at the University of Vigo (2018).
Abdur Rauf, Ph.D., is assistant professor within the Department of Chemistry, University of Swabi, Khyber Pakhtunkhwa, Pakistan. His research work focuses on medicinal chemistry, phytochemistry, pharmacology, and nanotechnology. Dr. Rauf is the author or co-author of more than 342 research papers published in peer-reviewed journals, has edited one book, and wrote 25 book chapters for international book publishers. He is the associate editor or editorial board member for several journals including, Frontier in Pharmacology, Medicinal Chemistry, Green Processing and Synthesis, Open Chemistry, and Medicinal Chemistry, among others. In 2018, Dr. Rauf won the Young Scientist Award from the Directorate of Science and Technology and for the years 2016-2017, he was awarded the Research Productivity Award from the Pakistan Science Foundation.

Addresses anti-cancer, antioxidant, antimicrobial, and anti-inflammatory benefits as well as hypoglycemic properties of functional foods
Provides understanding of the functional food industry and the factors that affect market opportunity
Dedicates an entire set of chapters to the scientific advances and food industry initiatives aligned with modern consumer trends, thus presenting the most promising strategies and their utilization in new applications