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The term nutraceuticals is applied to the products isolated from the herbal sources, nutrients or dietary supplements, processed foods, (cereals, soup and beverages) and specific diets, that may also used as medicine other than nutrition. It usually refers to the foods derived products which may sell in medicinal form, possessing physiological benefits to the host while promoting health and wellness and provide protection against chronic disorders. They may also increase the life expectancy, delay the aging and/or support the structure and function of the body organs. Demand for nutraceuticals with potential to prevent and treat chronic disorders has been interestingly increasing over the past few years. Based on food sources, nutraceuticals are classified into dietary fibers, probiotics, prebiotics, polyunsaturated fatty acids (PUFAs), vitamins, polyphenols and spices. A dietary supplement is generally considered as product containing vitamins, minerals, amino acids, and medicinal plants that are indented to be used to supplement the diet or a concentrate, metabolite, constituent, extract, or combinations of these ingredients. Broadly, nutraceuticals are any of these ingredients or supplements using for health purposes other than nutrition. This book on the fundamentals of Nutraceuticals is organized in two parts i.e., the introductory aspects of macro- and micro-nutrients, gut microbiota regulation, nutraceuticals and drug interactions, while the second part is focusing on the biological benefits of nutraceuticals in different disease states. Besides, this book is also addressing the safety aspects of nutraceuticals and phytotherapeutic support in pregnancy. Including contributions from the experts in the field, target audience (pharmacists, nutritionists, other healthcare providers, and researchers in food and nutrition sector) will be benefited with the updated literature on nutraceuticals and dietary supplements.

'Engrossing...hard to put down.'— The New York Times Book Review“Frostbite is a perfectly executed cold fusion of science, history, and literary verve... as a fellow nonfiction writer, I bow down. This is how it's done.” — Mary Roach, author of Fuzz and StiffAn engaging and far-reaching exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food—for better and for worseHow often do we open the fridge or peer into the freezer with the expectation that we'll find something fresh and ready to eat? It's an everyday act—but just a century ago, eating food that had been refrigerated was cause for both fear and excitement. The introduction of artificial refrigeration overturned millennia of dietary history, launching a new chapter in human nutrition. We could now overcome not just rot, but seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible.In Frostbite, New Yorker contributor and cohost of the award-winning podcast Gastropod Nicola Twilley takes readers on a tour of the cold chain from farm to fridge, visiting off-the-beaten-path landmarks such as Missouri's subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation's orange juice reserves. Today, nearly three-quarters of everything on the average American plate is processed, shipped, stored, and sold under refrigeration. It's impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley's eye-opening book is the first to reveal the transformative impact refrigeration has had on our health and our guts; our farms, tables, kitchens, and cities; global economics and politics; and even our environment.In the developed world, we've reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. We've eroded our connection to our food and redefined what “fresh” means. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we? A deeply researched and reported, original, and entertaining dive into the most important invention in the history of food and drink, Frostbite makes the case for a recalibration of our relationship with the fridge—and how our future might depend on it.

Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global agricultural commodities. It offers an insight into the drying and product quality of herbs, spices, and medicinal plants, such as drying characteristics, equipment selection, physiochemical analyses, quality improvement, product development, storage, and shelf life as well as future developments. Offers the latest information on drying and processing technologies, research, and development Summarizes various drying techniques, their advantages and limitations, industrial applications, and simple design methods Presents guidelines for dryer selection Links theory and practice Envisages future trends and demands Featuring chapters from expert authors in both industry and academia, this book is an important resource for those working in the chemical, food processing, pharma, and biotech industries, especially those focused on the drying of plants for food and medicinal applications.

Nutraceutical and functional foods are in trend nowadays. Consumers are showing great interest in adapting nutraceutical/functional foods in their regular diet because they not only provide good nutrition but also have therapeutic properties. Various nutraceuticals have different mechanisms of action and are hence used as alternative pharmaceuticals for mitigating health problems. Research in the field of health-promoting foods has been escalating since the last decade. In recent years, a growing interest related to nutraceuticals has arisen among different vulnerable groups of the society because they act as an alternative to modern medicine. This book will provide the latest scientific information on different aspects of nutraceuticals and functional foods. From production to processing, and marketing of nutraceuticals, one must have knowledge of national regulations on nutraceuticals. The contents of this book have been formulated by considering the syllabus of UG and PG level in various central, state and other deemed and private universities and the book is a valuable resource for students, researchers, academicians, food technologists, food scientists, nutritionists, health professionals and for those who are involved in the agriculture, pharmaceutical and food processing sectors. Students and leading researchers can find information related to nutraceuticals, functional foods, strategies for formulation of functional foods, the role of nanotechnology in the food industry, extraction of nutraceuticals, role of probiotics, prebiotics, synbiotics for health benefits, bioactive proteins and peptides, role of nutraceuticals in disease management, role of omega 3 fatty acid and herbs in health and diseases as well as role of nutraceuticals in food packaging in a single book. The book will prove to be a valuable reference book for graduate as well as post-graduate students in the fields of Food Science and Nutrition, Clinical Nutrition and Dietetics, Applied Nutrition, Nutrition Biology, Food Science and Nutrition Food Technology/Food Engineering, Food Biotechnology, Food Microbiology, Post-Harvest Technology, Biochemical Engineering and Life Sciences. Tables and schematic figures have also been given in the book chapters for better understanding and to simplify the complex matter. References including textbooks, journals, and relevant websites are given. Teachers, students and researchers can have direct access to the references used. This book is a complete package for students, researchers and industry personnel working in this field.

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation.Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources.In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, Health Potential, and Regulatory Issues provides a comprehensive review of the current state of knowledge in the field of food protein hydrolysates and bioactive peptides, their food sources, bioavailability, production, applications, functionalities, health potentials, and regulatory issues governing their use.Features Discusses different methodologies employed for scaling up bioactive peptides commercially Provides information on optimizing the production process Explains various bioactive properties exerted by different types of bioactive peptides Explores the application of metabolomics to the study of bioactive peptides With over 20 chapters written by established subject matter experts in their field, this book provides timely information and discusses the latest developments of bioactive peptides. It will be useful for researchers, academics, and industry experts, and can serve as an excellent resource for anyone interested in enhancing their knowledge in the field of bioactive peptides.

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology SeriesFunctional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226)For a complete list of books in this series, please visit our website at:https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.