Chinese Dates

Chinese Dates

This book provides information on the jujube fruit’s origin, distribution, varieties, biochemical properties, traditional products and technology, innovative processing technology, food use, and health benefits.

Author: Ye Xingqian

Publisher: CRC Press

ISBN: 1498703585

Category: Medical

Page: 288

View: 900

The jujube fruit, or Chinese date, is generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Chinese dates contain various constituents, including triterpenic acids, flavonoids, cerebrosides, amino acids, phenolic acids, and polysaccharides. They also contain mineral constituents, including magnesium, potassium, copper, niacin, calcium, manganese, phosphorus, and iron. This book provides information on the jujube fruit’s origin, distribution, varieties, biochemical properties, traditional products and technology, innovative processing technology, food use, and health benefits.
Categories: Medical

Chinese Dates

Chinese Dates

FUNCTIONAL FOODS AND NUTRACEUTICALS SERIES Series Editor John Shi, Ph.D. Guelph Food Research Center, Canada Chinese Dates: A Traditional Functional Food (2016) Edited by Dongheng Liu, Ph.D., Xingqian Ye, Ph.D., and Yueming Jiang, ...

Author: Dongheng Liu

Publisher: CRC Press

ISBN: 9781138032101

Category: Medical

Page: 341

View: 939

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 and their dietary applications. It discusses the h
Categories: Medical

Phytochemicals in Citrus

Phytochemicals in Citrus

The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications.

Author: Xingqian Ye

Publisher: CRC Press

ISBN: 9781315352053

Category: Technology & Engineering

Page: 502

View: 251

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, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.
Categories: Technology & Engineering

Korean Functional Foods

Korean Functional Foods

Series Editor John Shi, Ph.D. Guelph Food Research Center, Canada Korean Functional Foods: Composition, ... Medicine: Functional Food Plants of Africa (2017) (2016) Maurice M. Iwu Chinese Dates: A Traditional Functional Food Edited by ...

Author: Kun-Young Park

Publisher: CRC Press

ISBN: 9781351643696

Category: Medical

Page: 610

View: 897

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 history and culture of Korean foods, and then compares Korean diet tables with other Asian countries and Western countries. Also, the book will cover detailed information of Korean functional foods such as kimchi, soybean products, ginseng, salt, oil and seeds. It also deals with its health benefits and processing methods, followed by rules and regulations related to its manufacture and sales.
Categories: Medical

Tea as a Food Ingredient

Tea as a Food Ingredient

Functional Foods and Nutraceuticals Series Series Editor John Shi, Ph.D. Guelph Food Research Center, Canada Tea as ... Functional Food Plants of Africa (2016) Maurice M. Iwu Chinese Dates: A Traditional Functional Food (2016) Edited by ...

Author: Junfeng Yin

Publisher: CRC Press

ISBN: 9781000600551

Category: Technology & Engineering

Page: 396

View: 472

Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.
Categories: Technology & Engineering

Asian Berries

Asian Berries

Functional Foods and Nutraceuticals Series Series Editor John Shi, PhD Guelph Food Research Center, Canada Asian ... Food as Medicine: Functional Food Plants of Africa, 2016 Maurice M. Iwu Chinese Dates: A Traditional Functional Food, ...

Author: Gengsheng Xiao

Publisher: CRC Press

ISBN: 9781000259667

Category: Medical

Page: 409

View: 159

As consumers look to natural foods to promote health and well-being, their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radical scavenging activity such as Asian berries currently draw the interest of scientific researchers, whose goal is to evaluate Asian berries’ nutritional and health-promoting properties. Collected in one source, Asian Berries: Health Benefits covers a wide array of different Asian berries, their properties, potential health benefits, and possible uses. Asian berries are well-known traditional nutritional foods and herbal medicinals as well as valuable nourishing tonic, which has been used for thousands of years in Asian countries. They are traditionally employed as herbal medicinals from ancient times. Recently, Asian berries widely marketed as health foods have become increasingly popular in the Western world because of their health-promoting properties. This book explores a wide array of possibilities and benefits that come from Asian berries. Key Features: Defines chemical, biochemical properties, bioactive components and health benefits of Asian berries Details postharvest storage technology and processing technology development Explains utilization of Asian berries by-products Discusses Asian berries functional foods as well as food safety issues Complete with 18 chapters written by experts in their field, Asian Berries: Health Benefits serves as an excellent reference for anyone interested in the science and technology of bioactive components from Asian berries as health-promoting foods.
Categories: Medical

Phytochemicals in Goji Berries

Phytochemicals in Goji Berries

Applications in Functional Foods Xingqian Ye, Yueming Jiang ... in Functional Foods (2017) Xingqian Ye Food as Medicine: Functional Food Plants of Africa (2016) Maurice M. Iwu Chinese Dates: A Traditional Functional Food (2016) Edited ...

Author: Xingqian Ye

Publisher: CRC Press

ISBN: 9780429664281

Category: Medical

Page: 503

View: 742

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 because of their nutritional properties, often advertised as a superfood in Europe and North America. With the development of analysis methods, various chemical constituents have been identified, including carbohydrates, carotenoids, flavonoids, betaine, cerebroside, -sitosterol, amino acids, trace elements, vitamins and other constituents. Polysaccharides have been identified as one of the major active ingredients responsible for biological activities. Phytochemicals in Goji Berries: Applications in Functional Foods, a volume in the Functional Foods and Nutraceuticals Series, provides information about the chemical, biochemical, botanic properties, bioactive components and health benefits of Goji berries. It also discusses postharvest storage technology, processing technology, and the development and utilization of Goji berry by-products in medicinal foods and functional foods, as well as addressing food safety issues. Features: Provide information on Goji fruit origin and growing conditions, distribution, and biochemical properties Discusses such medicinal properties and health benefits of Goji berries as the capacity to lower blood pressure, treat anemia, maintain cholesterol levels in the normal range and decrease risk of cardiovascular disease. Additionally, Goji berries have anti-inflammatory and anti-tumor properties, among others Includes information on traditional products, new products and innovative processing technologies This book will serve college and university students majoring in food science, nutrition, pharmaceutical science, and botanical science. It also will serve as a unique reference for food science professionals pursuing functional foods, marketing expansion, as well as nutritional dietary management. Readers will obtain sound scientific knowledge of the nutritional value and health benefits of the different Goji berry products such as juice, cake, soup, snacks, and medicinal foods. Also available in the Functional Foods and Nutraceuticals series: Korean Functional Foods: Composition, Processing and Health Benefits, edited by Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park (ISBN 978-1-4987-9965-2) Phytochemicals in Citrus: Applications in Functional Foods, edited by Xingqian Ye (ISBN 978-1-4987-4272-6) Food as Medicine: Functional Food Plants of Africa, by Maurice M. Iwu (ISBN 978-1-4987-0609-4) For a complete list of books in the series, please visit our website at https://www.crcpress.com/Functional-Foods-and-Nutraceuticals/book-series/CRCFUNFOONUT
Categories: Medical

Phytochemicals in Soybeans

Phytochemicals in Soybeans

Functional. Foods. and. Nutraceuticals. Series. Editor. John Shi, Ph.D. Guelph Food Research Center, Canada (2020) ... Functional Food Plants of Africa Maurice M. Iwu (2016) (2016) Chinese Dates: A Traditional Functional Food Edited by ...

Author: Yang Li

Publisher: CRC Press

ISBN: 9781000533514

Category: Technology & Engineering

Page: 496

View: 956

Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing evidence shows that consumption of soybeans may reduce the risk of osteoporosis, have a beneficial role in chronic renal disease, lower plasma cholesterol, and decrease the risk of coronary heart disease. Phytochemicals in Soybeans: Bioactivity and Health Benefits describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products. With 22 chapters containing the most recent information associated with soybean products, topics of the chapters include soybeans’ role in human nutrition and health, their composition and physicochemical properties, action mechanism of their physiologic function, processing engineering technology, food safety, and quality control. Key Features: Promotes soybean products as functional food with advanced processing technology Presents the basic research containing the experimental design, methods used, and a detailed description of the results. Provides a systematic approach to the subject to facilitate a better comprehension of the subjects with illustrations and diagrams Includes a comprehensive and up-to-date list of references With contributions from authors around the world who are experts in their field, this book contains new information on the health impacts of soybean consumption, new product development, and alternative technologies of soybean processing, and will be useful for professors and researchers, as well as graduate and undergraduate students alike.
Categories: Technology & Engineering

Food as Medicine

Food as Medicine

... Canada Food as Medicine: Functional Food Plants of Africa Maurice M. Iwu Chinese Dates: A Traditional Functional Food ... Ph.D. Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition Edited by W. Jeffrey Hurst, ...

Author: Maurice M. Iwu

Publisher: CRC Press

ISBN: 9781498706100

Category: Medical

Page: 384

View: 890

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, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.
Categories: Medical

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

More research and development are required to cater to the growing demand of functional foods by increasing healthknowledgeable ... Mass market items: These include traditional food and drink products (e.g., Chinese medicinal products, ...

Author: Debasis Bagchi

Publisher: Academic Press

ISBN: 9780128175200

Category: Business & Economics

Page: 714

View: 701

Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods. The book is well recognized, showing how food and nutrition play a critical role in enhancing human performance, and in overall health. The book discusses the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries, exploring the acceptance and demand for these products, regulatory hurdles, the intricate aspects of manufacturing procedures, quality control, global regulatory norms and guidelines. Contains five new chapters that address regulations in Germany, New Zealand, Saudi Arabia, the United Arab Emirates, South Africa and Brazil, Argentina and other Southern American Countries Provides foundational regulatory terminology Describes GRAS status and its role in functional food Presents a complete overview of cGMP and GMP Identifies and defines the roles of NSF, DSHEA, FTC and FDA
Categories: Business & Economics