ABSTRACT

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.

chapter 1|32 pages

Trends in Functional Food in Non-Communicable Diseases

ByVictor Daniel Boone-Villa, Nestor Humberto Obregón-Sánchez, José Del Bosque-Moreno, Jorge Alejandro Aguirre-Joya

chapter 2|16 pages

Synergism in Food Trends: The Key to a Healthy Life

ByDulce A. Flores-Maltos, José A. Teixeira

chapter 3|28 pages

Recent Trends in Extraction, Purification, and Characterization of Bioactive Peptides

ByMaría L. Carrillo-Inungaray, Jesús A. Martínez-Salas, Mariela Michel, Jorge E. Wong-Paz, Diana B. Muñiz-Márquez, Pedro Aguilar-Zárate

chapter 4|24 pages

Agave Fructans As Functional Components in Foods: Importance, Applications, and Determination Methods

BySarai Escobedo-García, Adriana C. Flores-Gallegos, Juan C. Contreras-Esquivel, Jesús A. Salas-Tovar, Cristóbal N. Aguilar, Raúl Rodríguez-Herrera

chapter 5|16 pages

Aguamiel: Traditional Mexican Product As A Nutritional Alternative

ByBrian Picazo, Adriana Carolina Flores Gallegos, Cristóbal N. Aguilar

chapter 6|32 pages

Nutraceuticals as Adjuvant Treatments for Cancer and Neurodegenerative Diseases

ByMelissa Flores-García, Mayela Govea-Salas, Rodolfo Ramos-González, Sonia Yesenia Silva-Belmares, Raúl Rodríguez-Herrera, Elda Patricia Segura-Ceniceros, Alma Rosa Paredes-Ramírez, Dalia Vásquez-Bahena, Anna Iliná

chapter 7|16 pages

Tagetes Lucida: A Relationship Between Compounds and Properties for the Development of Functional Foods

ByPerla Yaneth Villa Silva, Crystel Aleyvick Sierra Rivera, Lluvia Itzel López López, Anna Iliná, Juan Alberto Ascacio Valdés, Sonia Yesenia Silva Belmares

chapter 8|16 pages

Antidiabetic Properties of Petroselinum Crispum

ByMónica Nayeli Valencia López, Crystel Aleyvick Sierra Rivera, Sonia Yesenia Silva Belmares

chapter 9|16 pages

Nutraceuticals From Mexican Plants As Antibacterial Agents

ByRicardo Guadalupe López Ramos, Anna Ilyina, Luis Enrique Cobos Puc, Crystel Aleyvick Sierra Rivera, Juan Alberto Ascacio Valdés, Sonia Yesenia Silva Belmares

chapter 10|30 pages

Relevant Marine Biomass As Feedstock For Application In The Food Industry: An Overview

ByDulce G. Argüello-Esparza, Héctor A. Ruiz, Cristóbal N. Aguilar, Diana Jasso De Rodríguez, Bartolomeu W. S. Souza, Rosa M. Rodríguez-Jasso

chapter 11|14 pages

Functionality Features of Candelilla Wax in Edible Coatings

ByOlga B. Alvarez-Perez, Miguel Ángel de León-Zapata, Romeo Rojas Molina, Janeth Ventura-Sobrevilla, Miguel A. Aguilar-González, Cristóbal N. Aguilar