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.
Table of Contents
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.