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      Handbook of Research on Food Science and Technology Volume 3
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      Handbook of Research on Food Science and Technology Volume 3

      DOI link for Handbook of Research on Food Science and Technology Volume 3

      Handbook of Research on Food Science and Technology Volume 3 book

      Functional Foods and Nutraceuticals

      Handbook of Research on Food Science and Technology Volume 3

      DOI link for Handbook of Research on Food Science and Technology Volume 3

      Handbook of Research on Food Science and Technology Volume 3 book

      Functional Foods and Nutraceuticals
      Edited ByMónica Lizeth Chávez-González, José Juan Buenrostro-Figueroa, Cristóbal N. Aguilar
      Edition 1st Edition
      First Published 2018
      eBook Published 18 December 2018
      Pub. Location New York
      Imprint Apple Academic Press
      DOI https://doi.org/10.1201/9780429487828
      Pages 276
      eBook ISBN 9780429487828
      Subjects Food Science & Technology
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      Get Citation

      Chávez-González, M.L., Juan Buenrostro-Figueroa, J., & Aguilar, C.N. (Eds.). (2018). Handbook of Research on Food Science and Technology Volume 3: Functional Foods and Nutraceuticals (1st ed.). Apple Academic Press. https://doi.org/10.1201/9780429487828

      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.

      TABLE OF CONTENTS

      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
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