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Functional Foods. Edition No. 2. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2719621
  • Book
  • April 2011
  • 672 Pages
  • Elsevier Science and Technology
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).

With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.
  • Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia
  • Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases
  • Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products
Note: Product cover images may vary from those shown

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition


Part I: General issues with functional foods

Chapter 1: Defining functional foods and associated claims


1.1 Introduction

1.2 Functional foods: defining the concept

1.3 Functional food science

1.4 Communicating functional claims

1.5 Case studies

1.6 Conclusions and future trends

Chapter 2: EU legislation and functional foods: a case study


2.1 Introduction

2.2 Product description

2.3 Product positioning in the European market

2.4 Product composition

2.5 Claims

2.6 Packaging

2.7 Labelling

2.8 Manufacture

2.9 Conclusions

2.11 Appendix: note

Chapter 3: U.S. regulation of functional foods


3.1 Introduction

3.2 Food label health claims

3.3 Food label structure/function claims

3.4 Food label nutrient content claims

3.5 Medical food and food for special dietary use

3.6 Ingredient safety

3.7 Sources of further information and advice

3.9 Appendix: definitions

Chapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foods


4.1 Introduction

4.2 Functional foods: current trends and market

4.3 Australia and New Zealand legislation and functional foods

4.4 Scientific substantiation of health claims

4.5 Australia and New Zealand regulatory framework in the light of global harmonisation

4.6 Implementation

4.7 Implications for the development and manufacture of functional foods

4.8 Future trends

4.9 Sources of further information and advice

Chapter 5: Legislation of functional foods in Asia


5.1 Introduction: historical background

5.2 Regulatory challenges for marketing of functional foods

5.3 Definition and categories of functional foods in various Asian countries

5.4 Food and drug interface: regulatory framework for functional foods

5.5 Nutrition and health claims

5.6 Labelling of functional foods

5.7 Health claims and consumer confidence

5.8 Future trends: harmonization of law and regulations of functional foods

5.9 Sources of further information and governmental websites

5.10 Acknowledgements

Chapter 6: Consumers and health claims for functional foods


6.1 Introduction

6.2 Consumer perceptions of health claims

6.3 Consumer acceptability of health claims

6.4 Implications for dairy product development

6.5 Future trends

6.6 Sources of further information and advice

Part II: Functional foods and health

Chapter 7: Functional foods and acute gastrointestinal infections


7.1 Introduction

7.2 How the intervention might work

7.3 How to assess the effectiveness of probiotics and/or prebiotics

7.4 What is the aim of this chapter?

7.5 Probiotics

7.6 Prebiotics

7.7 Synbiotics

7.8 Conclusions and future trends

7.9 Sources of further information and advice

Chapter 8: Functional foods and coronary heart disease (CHD)


8.1 Introduction

8.2 Coronary heart disease and risk factors

8.3 Relevant lipid particles

8.4 Diet and coronary heart disease risk: the evidence

8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease

8.6 The effects of prebiotics on coronary heart disease

8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease

8.8 Future trends

Chapter 9: Anti-tumour properties of functional foods


9.1 Introduction

9.2 Carcinogenesis and the biology of cancer

9.3 Protective effects of nutrients

9.4 Protective effects of phytochemicals

9.5 Carbohydrates and their fermentation products

9.6 Conclusion: the role of functional foods and future trends

Chapter 10: Functional foods and obesity


10.1 Introduction

10.2 Functional foods contribution to weight management

10.3 Formulating food products for weight control

10.4 Future trends

10.5 Sources of further information and advice

Chapter 11: Functional foods and prevention of diabetes


11.1 Introduction

11.2 Food and diet as contributing factors to the rise in diabetes

11.3 Effects of different food components on insulin secretion, insulin resistance and development of diabetes

11.4 Formulating food products for diabetes prevention

11.5 Future trends

Chapter 12: Functional foods and cognition


12.1 Introduction

12.2 Modulators of cognitive functions

12.3 Selection of appropriate cognitive outcome measures

12.4 Nutraceuticals and cognitive function

12.5 Effects of ageing on cognition and brain biology

12.6 Effects of glucose and carbohydrates

12.7 Nutraceuticals for cognitive enhancement

12.8 Conclusions

12.9 Sources of further information and advice

Chapter 13: Functional foods and bone health


13.1 Introduction

13.2 Overview of bone growth and maintenance

13.3 How key nutrients and dietary factors impact bone health

13.4 Dietary sources of nutrients and dietary factors related to bone health, and safety considerations

13.5 Case studies of functional foods designed to improve intake of bone health factors

13.6 Future trends

13.7 Issues related to product targeting and consumer acceptance of bone-healthy functional foods

Part III: Developing functional food products

Chapter 14: Maximising the functional benefits of plant foods


14.1 Introduction

14.2 The concept of functionality

14.3 The situation in the developing world

14.4 The priorities for nutritional enhancement

14.5 Strategies for nutritional enhancement

14.6 Improvements in handling, storage and food processing technologies

14.7 Future trends

Chapter 15: Developing functional ingredients: a case study of pea protein


15.1 Introduction: the nutritional properties of peas

15.2 Improving pea protein

15.3 Processing issues in improving pea protein

15.4 Adding improved protein to food products

15.5 Evaluating the nutritional, functional and sensory properties of improved pea protein in food products

15.6 New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)

15.7 Future trends

15.8 Sources of further information and advice: past and present EU projects, networks and special reports in the field

Chapter 16: Functional fats and spreads


16.1 Introduction

16.2 EU legislation on fats and spreads

16.3 Functional ingredients and chronic diseases: applications in fats and spreads

16.4 Methods for modifying fats and oils

16.5 Future trends

16.6 Sources of further information and advice

Chapter 17: Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients


17.1 Introduction

17.2 Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)

17.3 Sources of omega-3 PUFAs

17.4 The problems associated with using omega-3 PUFAs in foods

17.5 Factors affecting lipid oxidation in omega-3 PUFA enriched foods

17.6 The effect of antioxidant addition

17.7 Future trends

17.8 Sources of further information and advice

Chapter 18: Probiotic functional foods


18.1 Introduction to probiotics and their health effects

18.2 Probiotic food market in Europe and the United States

18.3 Probiotic technology and challenges in the probiotic formulation into foods

18.4 Probiotic food categories

18.5 Future trends

Chapter 19: Functional foods for the gut: probiotics, prebiotics and synbiotics


19.1 Introduction

19.2 The composition of gastrointestinal (GI) microbiota

19.3 Probiotics

19.4 Prebiotics and synbiotics

19.5 Conclusions

Chapter 20: Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum


20.1 Introduction

20.2 Bioactive proteins

20.3 Bioactive peptides

20.4 Bioactive lipids

20.5 Other bioactive components

20.6 Conclusions

20.7 Future trends

Chapter 21: Functional meat products


21.1 Introduction

21.2 Meat consumption and human health

21.3 Meat-based bioactive compounds

21.4 Development of functional meat products

21.5 Future trends of functional meat products

Chapter 22: Functional soy products


22.1 Introduction

22.2 Major compositions of soybeans

22.3 Soy consumption in different populations

22.4 Functional soy foods

22.5 Safety aspects of soy

22.6 Future trends

Chapter 23: Functional seafood products


23.1 Introduction

23.2 Health aspects of seafood

23.3 Potential for development of functional seafood products

23.4 Development of functional seafood products with dietary fibres

23.5 Conclusions

Chapter 24: Dietary fibre functional products


24.1 Introduction

24.2 Defining dietary fibre

24.3 Sources of dietary fibre

24.4 Processing dietary fibre ingredients

24.5 Processing foods containing dietary fibre

24.6 The physiological effects of dietary fibre

24.7 Recommended intakes of dietary fibre

24.8 Conclusions and future trends


Note: Product cover images may vary from those shown
Saarela, Maria
Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.
Note: Product cover images may vary from those shown