The Functional Foods and Nutraceuticals Series provides timely and comprehensive information on the emerging science, technology, and processing of functional foods and nutraceuticals. It also covers traditional health-foods from around the world, which have been showing to play an active role in preventing or delaying the onset of diseases, especially chronic diseases, and keeping people’s health in a normal condition. The series will comprise (i) books on globally known foods of plant and animal origin, (such as dairy, meat, fish, vegetables, cereals, root crops, soya beans, legumes, pickles, starter cultures and probiotic cultures), their manufacture, chemical and microbiological composition, processing, compositional and functional modifications taking place as a result of microbial and enzymic effects, their safety, legislation, development of novel products, and opportunities for industrialization, (ii) books providing information on the traditional health-food from Africa, Asia (South, East, and South-East), Europe, Latin America, and Middle East, their traditional and industrialized processes and their contribution to human health, and (iii) books covering several aspects of general interest such as processing of food by-products, biotechnology, engineering of solid-state processes, modern chemical and biological analytical approaches, safety, health and consumer perception. The books will be aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.
Chinese Dates: A Traditional Functional Food
Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean
Handbook of Fermented Functional Foods
Handbook of Functional Lipids
Handbook of Functional Dairy Products
Xingqian Ye, Yueming Jiang
June 25, 2020
Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world...
Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park
May 08, 2018
Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the...
September 14, 2017
Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids,...
Maurice M. Iwu
December 01, 2016
This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance,...
Dongheng Liu, Xingqian Ye, Yueming Jiang
June 10, 2016
Chinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods. It conveys a better understanding of Asian food cultures and provides historical information in regard to traditional functional foods...
October 23, 2015
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a...
October 20, 2008
Considered Mother Nature’s medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely...
Edward R.(Ted) Farnworth
May 28, 2008
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural...
Casimir C. Akoh
July 18, 2005
Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities....
Colette Shortt, John O'Brien
November 24, 2003
Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing...
John Shi, Giuseppe Mazza, Marc Le Maguer
February 27, 2002
Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments...