Improving Health and Nutrition through Functional Foods: Benefits and Applications presents functional foods as a therapeutic approach to disease and overall health and well-being. The book covers various functional foods, such as oilseeds, endemic fruits, and vegetables as foods to consider as complementary treatments for disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book will be a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. Chapter 1. Synbiotic and combiotic edible films and coatings: a review of their properties, human health benefits, and practical application - p. 1 8. Chapter 2. Tempeh-type fermentation: impact on food composition, bioaccessibility, and health benefits - p. 17 9. Chapter 3. Fortification of functional foods using legumes: a strategy to improve the nutritional and nutraceutical characteristics and health benefits - p. 43 10. Chapter 4. Amaranth grain: nutritional composition, bioactive compounds, processing, and applications - p. 67 11. Chapter 5. Opuntia ficus-indica: nutritional composition, bioactive components, processing, and applications - p. 83 12. Chapter 6. Quelites: a nutritional and functional food for use in dietary therapy - p. 101 13. Chapter 7. Amaranth as a functional food and ingredient for the food industry - p. 127 14. Chapter 8. South American fruit biodiversity as the next generation of functional foods for the world - p. 143 15. Chapter 9. Brazilian berries: The superfruits we need for the future - p. 173 16. Chapter 10. Physical characteristics, content of phenolic compounds and antioxidant capacity of purple corn from the Yucatan Peninsula - p. 207 17. Chapter 11. Beneficial effects of cruceta (Acanthocereus tetragonus) on metabolic syndrome - p. 221 18. Chapter 12. Nutritional value of fruits and vegetables as an alternative in dietetic therapy - p. 251 19. Chapter 13. Chia flour (Salvia hispanica)—based snacks and a restrictive diet reduce the cardiovascular risk factors associated with diabetes mellitus type 2 in adults - p. 259 20. Chapter 14. Development of a salami with added antioxidant activity and its microbiological, nutritional, and sensory evaluation - p. 273 21. Chapter 15. Effect of thermal and nonthermal preservation methods on bioactivity and quality of Apis mellifera honey - p. 299 22. Chapter 16. Cnidoscolus aconitifolius as a food proposal for management micronutrient deficiency-related diseases - p. 311 23. Index - p. 325
Improving Health and Nutrition through Functional Foods: Benefits and Applications presents functional foods as a therapeutic approach to disease and overall health and well-being. The book covers various functional foods, such as oilseeds, endemic fruits, and vegetables as foods to consider as complementary treatments for disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book will be a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. ix 7. Chapter 1. Synbiotic and combiotic edible films and coatings: a review of their properties, human health benefits, and practical application - p. 1 8. Chapter 2. Tempeh-type fermentation: impact on food composition, bioaccessibility, and health benefits - p. 17 9. Chapter 3. Fortification of functional foods using legumes: a strategy to improve the nutritional and nutraceutical characteristics and health benefits - p. 43 10. Chapter 4. Amaranth grain: nutritional composition, bioactive compounds, processing, and applications - p. 67 11. Chapter 5. Opuntia ficus-indica: nutritional composition, bioactive components, processing, and applications - p. 83 12. Chapter 6. Quelites: a nutritional and functional food for use in dietary therapy - p. 101 13. Chapter 7. Amaranth as a functional food and ingredient for the food industry - p. 127 14. Chapter 8. South American fruit biodiversity as the next generation of functional foods for the world - p. 143 15. Chapter 9. Brazilian berries: The superfruits we need for the future - p. 173 16. Chapter 10. Physical characteristics, content of phenolic compounds and antioxidant capacity of purple corn from the Yucatan Peninsula - p. 207 17. Chapter 11. Beneficial effects of cruceta (Acanthocereus tetragonus) on metabolic syndrome - p. 221 18. Chapter 12. Nutritional value of fruits and vegetables as an alternative in dietetic therapy - p. 251 19. Chapter 13. Chia flour (Salvia hispanica)—based snacks and a restrictive diet reduce the cardiovascular risk factors associated with diabetes mellitus type 2 in adults - p. 259 20. Chapter 14. Development of a salami with added antioxidant activity and its microbiological, nutritional, and sensory evaluation - p. 273 21. Chapter 15. Effect of thermal and nonthermal preservation methods on bioactivity and quality of Apis mellifera honey - p. 299 22. Chapter 16. Cnidoscolus aconitifolius as a food proposal for management micronutrient deficiency-related diseases - p. 311 23. Index - p. 325
