1st Edition

Handbook of Research on Food Science and Technology Volume 3: Functional Foods and Nutraceuticals

    276 Pages 19 B/W Illustrations
    by Apple Academic Press

    276 Pages 19 B/W Illustrations
    by Apple Academic Press

    276 Pages 19 B/W Illustrations
    by Apple Academic Press

    The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

    Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

    Trends in Functional Food in Noncommunicable Diseases

    V. D. Boone-Villa et al. 

    Synergism in Food Trends: The Key to a Healthy Life

    Dulce A. Flores-Maltos and José A. Teixeira 

    Recent Trends in Extraction, Purification, and Characterization of Bioactive Peptides

    María L. Carrillo-Inungaray et al. 

    Agave Fructans as a Functional Component in Foods: Importance, Applications, and Determination Methods

    Sarai Escobedo-García et al. 

    Aguamiel: Traditional Mexican Product as a Nutritional Alternative

    Brian Picazo, Adriana Carolina Flores Gallegos and Cristóbal N. Aguilar 

    Nutraceuticals as Adjuvant Treatments for Cancer and Neurodegenerative Diseases

    Melissa Flores-García et al. 

    Tagetes lucida: A Relationship between Compounds and Properties for the Development of Functional Foods

    Perla Yaneth Villa Silva et al. 

    Antidiabetic Properties of Petroselinum crispum

    Valencia Monica, Crystel Aleyvick Sierra-Rivera, and Silva Belmares Sonia Yesenia 

    Nutraceuticals from Mexican Plants as Antibacterial Agents

    Ricardo Guadalupe López Ramos et al

    Relevant Marine Biomass as Feedstock for Application in the Food Industry: An Overview

    Dulce G. Argüello-Esparza et al. 

    Functionality Features of Candelilla Wax in Edible Coatings

    Olga B. Alvarez-Perez et al.


    Mónica Lizeth Chávez-González, PhD, is a Full Professor at the School of Chemistry of the Autonomous University of Coahuila, Mexico, where she develops her work in the Food Research Department. Dr. Chávez-González’s experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial waste, extraction of bioactive compounds, and chemical characterization.

    Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals and five book chapters, has four patent requests, and has made more than 45 contributions at scientific meetings.

    Cristóbal N. Aguilar, PhD, is a Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. A prolific author, Dr. Aguilar has published more than 200 papers in scholarly journals, as well as many books and book chapters. He had made more than 250 contributions at scientific meetings, developed more than over 25 research projects, and has received several awards for his work.