Nutritional Science and Technology : Concept to Application

• Record Nr.: UNINA9910840710403321
• Autore: Dhewa Tejpal
• Pubbl/distr/stampa: Newark : , : John Wiley & Sons, Incorporated, , 2023; ©2024
• ISBN: 9781394229116; 1394229119; 9781394229109; 1394229100
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (430 pages)
• Collana: Bioprocessing in Food Science Series
• Altri autori (Persone): PuniyaAnil Kumar; PanghalAnil
• Soggetti: Food science; Biotechnology
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: 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 &amp -- 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.
• Sommario/riassunto: This book, 'Nutritional Science and Technology: Concept to Application,' edited by Tejpal Dhewa, Anil Kumar Puniya, and Anil Panghal, is part of a comprehensive series on bioprocessing in food science. It explores the intersection of food science, nutrition, food chemistry, microbiology, biotechnology, physics, and engineering in the context of food processing and safety. The series aims to disseminate recent technological advancements in food science and food process engineering to students, researchers, and industry professionals, enabling informed decision-making regarding the implementation and economic viability of these technologies. Key topics include microbial fermentation, enzyme technology, genetic engineering, and bioreactor design. The series is designed to support undergraduate, postgraduate, and research students, as well as professionals in academia and the food industry, in understanding the principles and applications of bioprocessing. The book addresses current challenges such as population growth and climate change, emphasizing the role of bioprocessing in sustainable food supply.