Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients (Food Biotechnology)
The first of two related books that kick off the FoodBiotechnology series, Functional Foods and Biotechnology:Sources of Functional Foods and Ingredients, focuses on therecent advances in the understanding of the role of cellular,metabolic, and biochemical concepts and processing that areimportant and relevant to improve functional foods and foodingredients targeting human health benefits. This volume exploressources of ecologically-based diversity of functional foods andfood ingredients that are available to enhance diverse nutritionalvalues and functional benefits of foods for better human healthoutcomes, especially focusing on emerging diet and lifestyle-linkednon-communicable chronic disease (NCDs) challenges. Thecontributors with expertise in the field of Food Biotechnology andFunctional Food Ingredients have integrated the recent advances insome common as well as novel sources of functional foods andingredients from diverse ecological and cultural origins. Further,these chapters also highlight human health relevant bioactiveprofiles and associated functionalities of these health-promotingcompounds, including preventative functional roles for commonNCD-linked health benefits.FEATURES:Provides ecological and metabolic rational to integrate novelfunctional food and functional ingredient sources in widerhealth-focused food system innovations.Examines the value-added role of select functional foods andfood ingredients to improve NCD-linked health benefits such astype-2 diabetes, cardiovascular disease, and human gutimprovementIncludes insights on system-based solutions to advance climateresilient and health focused food diversity based on diversebiotechnological approaches to design and integrate functional foodand food ingredient sourcesOverall, the rationale of this book series is focused onMetabolic-Driven Rationale to Advance BiotechnologicalApproaches for Functional Foods, the synopsis of which ispresented as the Introduction chapter, which is followed by achapter on current understanding about regulatory guidelines forhealth claims of functional foods and food ingredients. Specialtopics on nonnutritive sweeteners, caroteneprotein from seafoodwaste, and Xylooligosaccharides as functional food ingredients forhealth-focused dietary applications are integrated in this book.Additionally, ecologically and metabolically-driven functionalroles of common food sources such as corn, and barley and somenovel food sources, such as ancient emmer wheat, black soybean,fava bean, herbs from Lamiaceae and functional proteiningredients and minerals from Lemnaceae are alsohighlighted in this volume.The overall goal is to provide insights on role of thesefunctional food and ingredient sources for their integration inwider health-focused food systems, which will help food scientists,food industry personnel, nutritionists, crop science researchers,public health professionals, and policy makers to make appropriatedecisions and to formulate strategies for improving health andwell-being.A related book focuses on biological and metabolically drivenmobilization of functional bioactives and ingredients and theiranalysis that is relevant in health and wellness.