Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World
Author: Debasis Bagchi
Publsiher: Academic Press
Total Pages: 462
Release: 2008-07-18
ISBN: 9780080920528
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Regulations in the United States and Around the World Book Excerpt:

Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations. Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods. It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures. Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area. Overview of nutraceutical and functional food regulations around the world Discusses the important of GRAS status and DSHEA regulations Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques Includes salient features on overcoming regulatory hurdles Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance Highlights anti-terrorism safety assurance through traceability Explores the significance of intellectual property, trademark and branding on marketing

Nutraceutical and Functional Food Regulations in the United States and Around the World

Nutraceutical and Functional Food Regulations in the United States and Around the World
Author: Debasis Bagchi
Publsiher: Elsevier
Total Pages: 592
Release: 2014-02-25
ISBN: 0124059120
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Regulations in the United States and Around the World Book Excerpt:

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality control, a broad spectrum of safety studies and GRAS, peer-reviewed publications and cutting-edge human clinical studies have emerged. An increasing number of additional populations around-the-world now recognize the efficacy and functions of nutraceuticals and functional foods as established by those scientific research studies. As a result, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world. Features fully revised and updated information with current regulations from around the world, including GRAS status and DSHEA regulators Offers 45% new content including three new chapters –NSF: Ensuring the Public Health and Safety Aspects of Nutraceuticals and Functional Foods; Role of the United States Pharmacoepia in the Establishment of Nutraceuticals and Functional Food Safety; An Overview on the New Dietary Ingredient (NDI) and Generally Recognized as Safe (GRAS) Status, and the addition of cGMP regulations for dietary supplements Includes insight into working with regulatory agencies, processes and procedures Provides a link to the contact information for most regulatory bodies for readers wishing to gain further knowledge

Nutraceuticals for Aging and Anti Aging

Nutraceuticals for Aging and Anti Aging
Author: Jayant Nemchand Lokhande,Yashwant Vishnupant Pathak
Publsiher: CRC Press
Total Pages: 750
Release: 2021-11-26
ISBN: 1000475964
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nutraceuticals for Aging and Anti Aging Book Excerpt:

Aging can be perceived differently during different times in one’s life. Aging as a process not only influences medical and economic dimensions at an individual level but also at societal and national levels. Aging is a natural process; however, its standard definition in a healthcare context is yet unclear. To delay the aging process and to maintain quality of life until the end of life are two goals of prime importance. Various healthcare approaches are being developed and experimented on to best manage aging as if it is a disease. Nutraceuticals are value-added dietary supplement products and have an immense potential in altering key structures and functions of aging. Nutraceuticals can be a keystone in altering sub-normal performing physiological and metabolic systems due to aging. Nutraceuticals for Aging and Anti-Aging: Basic Understanding and Clinical Evidence addresses aging and anti-aging nutraceuticals based on 10 major challenges, such as cognitive health, malnutrition, substance abuse, bladder control, and oral health, among others. It examines how these challenges can be complemented with nutraceuticals and connects the applications with the traditional wisdom of the aging process. Key Features Examines the aging process, then recommends nutraceuticals for aging and anti-aging processes Describes the aging process from the western perspective, and Ayurvedic medicine (Indian traditional system) and traditional Chinese medicine perspectives Provides, whenever possible, the clinical evidence of the applications of nutraceuticals for aging and anti-aging This book is a valuable resource for physicians, clinical experts, pharmaceutical companies and their experts, nutrition specialists, entrepreneurs, chemists, pharmacists, food chemists-technologists, as well as researchers and post-graduate students involved in these specialties. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues, edited by John O. Onuh, M. Selvamuthukumaran, and Yashwant V. Pathak (ISBN: 978-0-3675-1177-7) Nutraceuticals for Prenatal, Maternal and Offspring’s Nutritional Health, edited by Priyanka Bhatt, Maryam Sadat Miraghajani, Sarvadaman Pathak, and Yashwant V. Pathak (ISBN 978-1-1383-4582-9) Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications, edited by Sheeba Varghese Gupta, and Yashwant V. Pathak (ISBN 978-1-1385-9391-6)

Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods
Author: Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publsiher: CRC Press
Total Pages: 616
Release: 2016-04-19
ISBN: 1439862699
Category: Medical
Language: EN, FR, DE, ES & NL

Innovation in Healthy and Functional Foods Book Excerpt:

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
Author: M. Selvamuthukumaran,Yashwant Pathak
Publsiher: CRC Press
Total Pages: 330
Release: 2018-08-06
ISBN: 1351662821
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Flavors for Nutraceutical and Functional Foods Book Excerpt:

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.

Handbook of Nutraceuticals and Natural Products

Handbook of Nutraceuticals and Natural Products
Author: Sreerag Gopi,Preetha Balakrishnan
Publsiher: John Wiley & Sons
Total Pages: 960
Release: 2022-06-29
ISBN: 1119746833
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Nutraceuticals and Natural Products Book Excerpt:

An essential treatment of nutraceuticals and natural products, their preparation techniques, and applications In Handbook of Nutraceuticals and Natural Products: From Concepts to Application, a team of distinguished researchers delivers a one-stop resource describing the preparation techniques and functional uses of nutraceuticals and natural products with a focus on the technologies involved. The book includes coverage of the biological, medicinal, and nutritional properties and applications of functional foods, as well as the advanced technologies used in the extraction and functionalization of nano components and the nanomaterial and nanochemical aspects of the products. The authors discuss developmental research as well as user-level benefits of nutraceuticals and natural products and thoroughly review the market analyses, quality assurance processes, and regulations relevant to nutraceuticals and natural products. They also cover: Thorough introductions to nutraceuticals, functional foods, liposomal technology, prebiotics, and lycopene and its active drug delivery Comprehensive explorations of nutraceutical compounds from marine microalgae and poly lysine as an antimicrobial agent Practical discussions of a nutraceuticals approach to treating cancer-cachexia and early life nutrition and epigenetics In-depth examinations of encapsulation and delivery of nutraceuticals and bioactive compounds by nanoliposomes and tocosomes as promising nanocarriers Perfect for chemists, biochemists, food scientists, and materials scientists, Nutraceuticals and Natural Products: From Concepts to Application will also earn a place in the libraries of medical scientists working in academia or industry, as well as nutritionists, dietitians, and biochemistry graduate students studying nutraceuticals.

Developing New Functional Food and Nutraceutical Products

Developing New Functional Food and Nutraceutical Products
Author: Debasis Bagchi,Sreejayan Nair
Publsiher: Academic Press
Total Pages: 544
Release: 2016-09-19
ISBN: 0128027797
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Developing New Functional Food and Nutraceutical Products Book Excerpt:

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development, intellectual property, ingredient sourcing, cost control, and sales and marketing strategies. Examines key considerations in product development Provides a streamlined approach for product development Addresses manufacturing and quality control challenges Includes key lessons for a successful product launch and effective marketing

Chemopreventive Activities of Phytochemicals

Chemopreventive Activities of Phytochemicals
Author: Toshio Morikawa
Publsiher: MDPI
Total Pages: 210
Release: 2020-12-15
ISBN: 3039365037
Category: Science
Language: EN, FR, DE, ES & NL

Chemopreventive Activities of Phytochemicals Book Excerpt:

Inflammation is caused by a variety of stimuli including physical damage, UV irradiation, microbial invasion, and immune reactions. The classical key features of inflammation are redness, warmth, swelling, and pain, and their cascades can lead to the inflammatory bowel disease and psoriasis. Many inflammatory diseases are becoming common among the elderly worldwide. Clinically used anti-inflammatory drugs suffer from the disadvantages of side effects and high treatment costs in the case of biologics. Therefore, research on new anti-inflammatory molecules and the elucidation of their molecular mechanisms are being actively conducted. This Special Issue on "Chemopreventive Activities of Phytochemicals" is intended to offer anti-inflammatory active natural products as candidates and/or leads for pharmaceuticals. The research fields of this Special Issue include natural products, chemistry, phytochemistry, pharmacognosy, food chemistry, bioorganic synthetic chemistry, chemical biology, molecular biology, molecular pharmacology, and other related research fields.

Nutraceuticals and Cardiovascular Disease

Nutraceuticals and Cardiovascular Disease
Author: Arrigo F.G. Cicero,Manfredi Rizzo
Publsiher: Springer Nature
Total Pages: 300
Release: 2021-04-10
ISBN: 3030626326
Category: Medical
Language: EN, FR, DE, ES & NL

Nutraceuticals and Cardiovascular Disease Book Excerpt:

This book provides an evidence-based approach for the clinical use of nutraceuticals in the prevention and management of cardiovascular disease. It examines cardiovascular disease epidemiology, risk factors, and the role of dietary patterns. Clinical chapters discuss the use of nutraceuticals in the management of medical conditions such as dyslipidemia, hypertension, insulin resistance, and heart failure. Each chapter contains a short epidemiological background; a list of relevant active compounds and their efficacy, tolerability, and safety; and suggestions for prescribers. This book is a practical guide with the best clinical evidence supporting the use of nutraceuticals in cardiology. Nutraceuticals and Cardiovascular Disease: An Evidence-based Approach for Clinical Practice is an essential resource for physicians, residents, fellows, and medical students in cardiology, clinical nutrition, dietetics, and internal medicine.

Nutraceuticals

Nutraceuticals
Author: Ramesh C. Gupta,Rajiv Lall,Ajay Srivastava
Publsiher: Academic Press
Total Pages: 1396
Release: 2021-01-27
ISBN: 0128212462
Category: Medical
Language: EN, FR, DE, ES & NL

Nutraceuticals Book Excerpt:

Nutraceuticals: Efficacy, Safety and Toxicity, Second Edition, brings together everything that is currently known about nutraceuticals and their potential toxic effects. The book introduces readers to nutraceuticals, herbal medicines, Ayurvedic medicines, prebiotics, probiotics, adaptogens, and their uses and specific applications. This essential reference discusses the mechanism of action for the judicious use of these nutraceuticals and the best tools for their evaluation before detailing the safety and toxicity of nutraceuticals and interactions with other therapeutic drugs. Finally, and crucially, regulatory aspects from around the world are covered. Completely revised and updated, this updated edition provides toxicologists, pharmacologists, pharmaceutical scientists, and those interested in medicinal plants and natural products with a comprehensive overview of the most effective tools upon which to evaluate the safety and toxicity of nutraceuticals, prebiotics, probiotics and alternative medicines. Presents a completely revised and updated resource on the impact of nutraceuticals and various disease states such as diabetes and ophthalmic and dermal diseases Grants an overview of the current state-of-the-science of nutraceuticals, their use and applications, and known adverse effects Provides effective tools to evaluate the potential toxicity of any nutraceutical Includes details of regulatory issues as written by international experts

Functional Food Products and Sustainable Health

Functional Food Products and Sustainable Health
Author: Saghir Ahmad,Nasser Abdulatif Al-Shabib
Publsiher: Springer Nature
Total Pages: 263
Release: 2020-08-29
ISBN: 9811547165
Category: Medical
Language: EN, FR, DE, ES & NL

Functional Food Products and Sustainable Health Book Excerpt:

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Healthcare Policies And Systems In Europe And China Comparisons And Synergies

Healthcare Policies And Systems In Europe And China  Comparisons And Synergies
Author: Mucelli Attilio,Spigarelli Francesca
Publsiher: World Scientific
Total Pages: 516
Release: 2017-11-27
ISBN: 9813231238
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Healthcare Policies And Systems In Europe And China Comparisons And Synergies Book Excerpt:

Healthcare Policies and Systems in Europe and China, a product of an interdisciplinary European Union-funded project, comprehensively investigates opportunities for mutual integration in the healthcare sector of the two regions and analyses policies at both national and local levels, the legal environment, medical practices, as well as the state of respective healthcare industries and related businesses. The book sheds light on both the potential benefits and obstacles to the integration of Chinese and Western medicine, as well as practices and industries in Europe and China. An interdisciplinary approach is adopted throughout using tools and technical knowledge derived from the economics, social sciences, legal and medical fields. This edited volume seeks to provide guidelines and policy proposals for policy-makers both in Europe and China, as well as offer operational suggestions for companies working in or with China, to enhance bilateral trade and investment flows. It also presents medical evidence and economic/legal analysis that will help boost the integration of traditional Chinese medicine with Western medicine through research studies. This is a recommended read for graduates, researchers and policy-makers seeking for a holistic understanding of healthcare policies and systems, both in theory and in practice. Contents: Healthcare System and Industry in Europe and China: Common Issues and Future Opportunities: Relevance of Western Medicine and TCM in the Chinese and European Markets: An Overview (Attilio Mucelli) New Horizons of Chinese Healthcare System: Reforms and Perspectives (Daniela Caruso) Effect of Aging on Healthcare Industry's Cooperation Opportunities Between Europe and China (Dan Yang, Qinhong Wu and Attilio Mucelli) The Chinese TCM Industry: Growth, Changes and Policies (Marco R Di Tommaso, Manli Huang, Yue Qi and Chiara Pollio) Trade in Medical Products Between China and EU (Qu Ruxiao, Zeng Yanping and Liu Xia) The Healthcare Industry in the Chinese Economy: Insights from Input–Output Analysis (Noemi Ferracuti, Claudio Socci and Francesca Spigarelli) European Healthcare Industry and Chinese FDI: Where Do Chinese Firms Invest? (Ping Lv, Yu Liang and Francesca Spigarelli) Monopoly in the Chinese Healthcare Market: Norms and Practices (Lihong Zhang and Changmian Zhang) The Chinese Private Hospital Sector and FDI: From Socialization to Opening Up (Federica Monti) Investments, Research, Education, and TCM (Paolo Sospiro) The Integration of Western and Traditional Chinese Medicine: Challenges and Opportunities: Assessing Costs, Benefits, and Cost-Effectiveness in TCM (Attilio Mucelli and Olena Liakh) Evaluating the Use of TCM Through the Theory of Planned Behaviour: A Consumer Survey Analysis (Olena Liakh) Legal Framework on Health Foods in China and Food Supplements in the EU: A Comparison Study in the Perspective of TCM (Pamela Lattanzi and Qingle Hu) The Balance Between Patients' Choice and Economic Constraint in the Use of TCM Therapies: Two European Cases (Erik Longo and Laura Vagni) Understanding Traditional Chinese Medicine from a Legal and Semantic Perspective (Saisai Wang and Kim Van der Borght) Female Doctors in Ancient China: Comparative Studies Through Literature and Science (Elena Santilli) Traditional Chinese Medicine: Evidences from the Medical Field: Using International Perspective to Develop Traditional Chinese Medicine (Xiaolin Yuan and Xu Zhang) Cancer-Related Digestive Symptoms (Qijun Fang, Yujuan Wang and Tianshu Xu) Cancer-Related Fatigue (Qijun Fang, Yuj

Adulteration Analysis of Some Foods and Drugs

Adulteration Analysis of Some Foods and Drugs
Author: Alankar Shrivastava
Publsiher: Bentham Science Publishers
Total Pages: 197
Release: 2018-08-02
ISBN: 1681086751
Category: Science
Language: EN, FR, DE, ES & NL

Adulteration Analysis of Some Foods and Drugs Book Excerpt:

Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.

Value Addition in Food Products and Processing Through Enzyme Technology

Value Addition in Food Products and Processing Through Enzyme Technology
Author: Mohammed Kuddus,Cristobal Noe Aguilar
Publsiher: Academic Press
Total Pages: 538
Release: 2021-12-08
ISBN: 0323903762
Category: Science
Language: EN, FR, DE, ES & NL

Value Addition in Food Products and Processing Through Enzyme Technology Book Excerpt:

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN: 0128157828
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Excerpt:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Role of Materials Science in Food Bioengineering

Role of Materials Science in Food Bioengineering
Author: Alexandru Mihai Grumezescu,Alina-Maria Holban
Publsiher: Academic Press
Total Pages: 578
Release: 2018-03-29
ISBN: 0128115009
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Role of Materials Science in Food Bioengineering Book Excerpt:

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many types of materials are described, with their impact in food design discussed. The book provides insights into a range of new possibilities for the use of materials and new technologies in the field of food bioengineering. This is an essential reference on bioengineering that is not only ideal for researchers, scientists and food manufacturers, but also for students and educators. Discusses the role of material science in the discovery and design of new food materials Reviews the medical and socioeconomic impact of recently developed materials in food bioengineering Includes encapsulation, coacervation techniques, emulsion techniques and more Identifies applications of new materials for food safety, food packaging and consumption Explores bioactive compounds, polyphenols, food hydrocolloids, nanostructures and other materials in food bioengineering

Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases
Author: Ram B. Singh
Publsiher: Academic Press
Total Pages: 854
Release: 2021-11-30
ISBN: 0128231750
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Functional Foods and Nutraceuticals in Metabolic and Non communicable Diseases Book Excerpt:

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals. Research has shown that the use of certain functional foods and nutraceuticals, including spices, herbs, and millets, animal foods and plant foods can play a role in the treatment and prevention of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods and functional farming. Intended for nutritionists, food scientists and those working in related health science professions, this book contributes to the discussions focused on nutritional transition, globalization, how to administer foods in the treatment of metabolic syndrome, hypertension, diabetes, heart attacks, neuropsychiatric disorders, bone and joint diseases, and carcinogenesis. Places emphasis on food diversity to provide perfect combinations of nutritional ingredients Presents the utility and necessity of functional food production for health promotion Offers suggestions to increase functional food production while simultaneously decreasing production costs

The Georgia Journal of International and Comparative Law

The Georgia Journal of International and Comparative Law
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2012
ISBN: 1928374650XXX
Category: Comparative law
Language: EN, FR, DE, ES & NL

The Georgia Journal of International and Comparative Law Book Excerpt:

Regulation of Functional Foods and Nutraceuticals

Regulation of Functional Foods and Nutraceuticals
Author: Clare M. Hasler
Publsiher: John Wiley & Sons
Total Pages: 432
Release: 2008-02-28
ISBN: 047027641X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Regulation of Functional Foods and Nutraceuticals Book Excerpt:

Regulation of Functional Foods and Nutraceuticals: A Global Perspective offers a comprehensive resource for information on regulatory aspects of the growing and economically important functional food industry. Regulatory systems and definitions of key terms-food, supplement, drug, etc-vary from country to country. A thorough understanding of laws and regulation within and among key countries with regard to functional foods, herbal extracts or drugs, and nutritional supplements is critical to the direction of food companies that are developing products for these markets. International experts with legal and/or scientific expertise address relevant topics from quality issues, to organic foods to labeling. Innovative product development within the framework of existing regulations will be addressed in individual chapters. Overview chapters will discuss global principles, inter-country trading issues, and present a comparison of the laws and regulations within different countries graphically. A "must-have" handbook for research professionals, management, and marketing strategists in the worldwide functional foods/nutritional supplements business. Food technicians and engineers responsible for manufacturing quality in this industry should add it to their library to ensure that they have a thorough knowledge of the applicable legal requirements. The book will also serve as an indispensable shelf reference for lawyers in the food industry and government health professionals with regulatory responsibilities.

Handbook of Nutraceuticals and Functional Foods

Handbook of Nutraceuticals and Functional Foods
Author: Robert E. C. Wildman
Publsiher: CRC Press
Total Pages: 350
Release: 2019-11-19
ISBN: 9780429195594
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Handbook of Nutraceuticals and Functional Foods Book Excerpt:

The field of functional foods along with their bioactive food components has grown tremendously over the past decades. Often guided by hypothesis-generating epidemiological observations, discoveries from basic science studies and controlled trials in humans have provided critical evidence to help establish an optimal diet that alleviates chronic disease risk. These advances have also driven efforts by the food and nutraceutical industries to establish and market health claims, formulate extra-value foods, and even generate new health foods for human benefit. Handbook of Nutraceuticals and Functional Foods, Third Edition, compiles the data from experts in the field that potentiates the already established credibility of the earlier editions. In its three-section format, it provides an authoritative summary of the prophylactic and/or medicinal benefits of natural foods and their constituents that are linked to favorable health outcomes. Beginning with an overview of the field and associated regulations, each chapter describes the chemical properties, bioactivities, dietary sources, and evidence of these health-promoting dietary constituents. Features: * Summarizes plant- and animal-based functional foods and their bioactive components * New chapters on cannabidiol and scientific, legal, and regulatory considerations; green tea and nutraceutical applications; and herbal nutraceuticals and insulin resistance * Includes information on functional food beverages including coffee, green tea, and dairy milk * Discusses antioxidant and anti-inflammatory activities of vitamin E, anthocyanins and other (poly)phenolic compounds, and carotenoids * Provides an update on the health benefits and requirements of protein and performance and therapeutic application and safety of creatine.