Functional Foods and Chronic Disease

Role of Sensory, Chemistry and Nutrition

Häftad, Engelska, 2024

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Beskrivning

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases.

Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.

Highlights the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases
Includes case studies, applications, literature reviews, and a summary of recent developments in the field
Provides suggestions for improving the organoleptic properties of functional foods

Produktinformation

Utgivningsdatum:2024-03-22
Mått:216 x 276 x 17 mm
Vikt:680 g
Format:Häftad
Språk:Engelska
Antal sidor:246
Förlag:Elsevier Science
ISBN:9780323917476

Utforska kategorier

Agronomi och lantbruk inom Naturvetenskap och teknik
Kemi inom Naturvetenskap och teknik
Folkhälsa och hälsopedagogik inom Medicin

Mer om författaren

Michel Aliani is Professor, Food and Human Nutritional Sciences at the University of Manitoba. Dr. Aliani is a flavor chemist and an expert in sensory and analytical chemistry and biochemistry of foods and food products. He holds continuous funding (>14 years) from the NSERC Discovery Grants program, the pulse, CFI, crop science clusters within the Canadian Agricultural Partnership programs (AAFC), NSERC RTI. Over the last 6 years, he has trained 19 HQP (10 undergraduate, 4 M.Sc, 3 Ph.D., 1 PDF, and 2 Research Associates). Since 2015, he has published 48 manuscripts and 1 book dedicated to Bitterness in Foods. Dr. Aliani’s team is dedicated to assessing the sensory and flavour chemistry of functional foods using our unique flavoromics platform Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papers

Innehållsförteckning

1. Introduction2. Functional foods: Techniques for Instrumental and Statistical Analysis3. Sensory Acuity: Impact of Aging and Chronic Disease4. Hempseed and Flaxseed: A Comparison of Two Dietary Approaches to Resist Cardiovascular Disease5. Functional Foods and Diabetes6. Functional Foods and Cancer Prevention7. Functional properties of foods in chronic kidney disease8. Functional Foods and Celiac Disease9. Functional Foods and Fatty Liver Disease10. The Role of Diet, Functional Foods and The Microbiome and Their Interplay in Gout11. Functional Foods and Parkinson’s Disease12. Functional Foods and Alzheimer’s Disease and Dementia13. Role of functional foods in autism spectrum disorder (ASD) and schizophrenia