Nutritional Science and Technology : Concept to Application

• Autore: Dhewa Tejpal
• Pubblicazione: Newark : , : John Wiley & Sons, Incorporated, , 2023; ©2024
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (430 pages)
• Altri autori: PuniyaAnil Kumar PanghalAnil
• 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 & -- 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.
• Titolo autorizzato: Nutritional Science and Technology
• ISBN: 1-394-22911-9; 1-394-22910-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910830600903321
• Lo trovi qui: Univ. Federico II
• Serie: Bioprocessing in Food Science Series