Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.
Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.
1. Functional Foods and Chronic Disease - p. i 2. Cover - p. i 3. Halftitle Page - p. i 4. Title Page - p. iii 5. Copyright Page - p. iv 6. Table of Contents - p. v 7. Contributors - p. ix 8. Preface - p. xi 9. Chapter 1 Functional foods and chronic diseases prevalent in North America and globally - p. 1 10. Chapter 2 Functional foods: Sensory, instrumental, and statistical analysis - p. 11 11. Chapter 3 Sensory acuity: Impact of aging and chronic disease - p. 21 12. Chapter 4 Hempseed and flaxseed: A comparison of two dietary approaches to resist cardiovascular disease - p. 35 13. Chapter 5 Functional foods for treating patients with diabetes: An overview of previous systematic reviews and meta-analyses and future prospects - p. 43 14. Chapter 6 Functional foods and cancer prevention - p. 77 15. Chapter 7 Functional properties of foods in chronic kidney disease - p. 95 16. Chapter 8 Functional foods and celiac disease prevalent in North America and globally - p. 105 17. Chapter 9 Fatty liver disease: Functional foods offer natural remedies - p. 115 18. Chapter 10 Gout: The role of diet, functional foods, and the microbiome and their interplay prevalent in North America and globally - p. 153 19. Chapter 11 Functional foods and Parkinson's disease: A focus on omega-3 fatty acids - p. 175 20. Chapter 12 Nutrition and neurodegenerative diseases: Alzheimer's disease and others - p. 187 21. Chapter 13 Functional foods and neuroinflammation: Focus on autism spectrum disorder and schizophrenia - p. 213 22. Index - p. 231
Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.
Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.
1. Functional Foods and Chronic Disease - p. i 2. Cover - p. i 3. Halftitle Page - p. i 4. Title Page - p. iii 5. Copyright Page - p. iv 6. Table of Contents - p. v 7. Contributors - p. ix 8. Preface - p. xi 9. Chapter 1 Functional foods and chronic diseases prevalent in North America and globally - p. 1 10. Chapter 2 Functional foods: Sensory, instrumental, and statistical analysis - p. 11 11. Chapter 3 Sensory acuity: Impact of aging and chronic disease - p. 21 12. Chapter 4 Hempseed and flaxseed: A comparison of two dietary approaches to resist cardiovascular disease - p. 35 13. Chapter 5 Functional foods for treating patients with diabetes: An overview of previous systematic reviews and meta-analyses and future prospects - p. 43 14. Chapter 6 Functional foods and cancer prevention - p. 77 15. Chapter 7 Functional properties of foods in chronic kidney disease - p. 95 16. Chapter 8 Functional foods and celiac disease prevalent in North America and globally - p. 105 17. Chapter 9 Fatty liver disease: Functional foods offer natural remedies - p. 115 18. Chapter 10 Gout: The role of diet, functional foods, and the microbiome and their interplay prevalent in North America and globally - p. 153 19. Chapter 11 Functional foods and Parkinson's disease: A focus on omega-3 fatty acids - p. 175 20. Chapter 12 Nutrition and neurodegenerative diseases: Alzheimer's disease and others - p. 187 21. Chapter 13 Functional foods and neuroinflammation: Focus on autism spectrum disorder and schizophrenia - p. 213 22. Index - p. 231
