Nutritional Science and Technology

Tejpal Dhewa, PhD, is a highly accomplished faculty member in the School of Interdisciplinary and Applied Science at the Central University of Haryana, India. He has diverse experience in teaching, research, administration, and industry, and has made significant contributions to the fields of nutrition, microbiology, and food safety. He is coordinator and a member of several scientific panels and has earned recognition and funding from Indian government agencies. He has published numerous papers in scientific and scholarly journals, as well. Anil Kumar Puniya, PhD, is the principal scientist and former head of Dairy Microbiology, ICAR-National Dairy Research Institute, India. He is a renowned dairy microbiology scientist whose research has led to the discovery of two new species of anaerobic fungi. He has significantly improved dairy product production and quality, and his sustainable livestock management strategies have revolutionized the industry. With an impressive portfolio of over 200 published papers and three edited books, he has received numerous national and international awards and honors for his contributions to the field. Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.

• Preface xv1 Human Nutrition and Supplements 1Mahak Sharma, Divya Sanghi and Ankita Sharma1.1 Dietary Supplements -- Introduction 11.2 Global History of Dietary Supplements 21.3 Usage of Dietary Supplements 31.4 Types of Dietary Supplements 31.4.1 Natural Dietary Supplements 31.4.2 Semi-Synthetic Supplements 31.4.3 Synthetic Supplements 41.5 Nutritional Adequacy and Dietary Diversity 41.6 Calcium and Vitamin D Supplements 51.7 Omega-3 Fatty Acid and Health Benefits 61.8 Zinc Supplementation and Health Benefits 71.9 Iron Supplementation and Health Benefits 91.10 Dietary Supplements and Sports 121.11 Dietary Supplements and FDA 141.12 Dietary Supplements and Toxicity 142 Prebiotics, Probiotics and Synbiotics 21Vikram Kumar, Ananya Rana, Prajakta Jagtap, Tejpal Dhewa and Neetu Kumra Taneja2.1 Introduction 222.2 Prebiotics and Its Types 242.3 Probiotics 282.4 Synbiotics 352.5 Encapsulation of Probiotics 362.6 Probiotic Foods Developed 453 Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes 63Aarti Yadav, S. Hamsa, Ruby Tiwari, Asha Bharti, Tejpal Dhewa, Rekha Mehrotra and Preeti Verma3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites 643.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases 693.3 Dietary Modulation of Gut Flora for Therapeutic Usage 743.4 Data from Human and Animal Studies 753.5 Future Prospects and Conclusion 784 Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond) 83Anju Kundalia, Angel Mishra, Chanchal Rani, Deepti Gupta, Kalpana Gautam, K.M. Sushma and Murlidhar Meghwal4.1 Introduction 844.2 Nutritional Facts of Gond 844.3 Properties of Gond 854.4 Biological Sources of Gond 864.5 Geographical Sources of Gond 864.6 Benefits of Gond 864.7 Other Uses of Gond 975 Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases 103Shriya Bhatt, Rashim Kumari, Deepika, Rajni Chopra, Tejpal Dhewa and Anita Kumari5.1 Introduction 1045.2 Nomenclature and Types of Omega-3 Fatty Acids 1055.3 Food Sources and Supplements 1065.4 Intake and Safety of Fatty Acids 1115.5 Health Benefits 1125.6 Conclusion 1146 Role of Fermented Dairy Products in Enhancing Immunity 117Vaishali Dasriya, Soniya Ranveer, Rudrakshi Bajaj, Aakash Sharma, Yugal Dasriya and Harmeet Singh Dhillon6.1 Introduction 1186.2 Immune Enhancing Potential of Fermented Foods: Mechanism 1196.3 Fermented Dairy Products Modulators of Intestinal Microbiota 1216.4 Fermented Dairy Products Modulate Immune System 1216.5 Future Trends 1276.6 Conclusion 1277 Potential Applications of Nanotechnology in Food Systems: An Overview 135Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee7.1 Introduction 1367.2 Natural Self-Assembled Food Nanostructures 1367.3 Classification of Nanoparticles Applied in Food Industry 1377.4 Potential Applications: Nanotechnology in Food Industry 1407.5 Nanotoxicity and Health Hazards 1527.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges 1537.7 Food Nanotech: Future Prospects and Conclusion 1548 Nutritional Biomarkers in Metabolic Disorders 165Komal Dagar, Mrinal Samtiya, Veda Krishnan, Sunil K. Srivastava, Ananya Rana, Anita Kumari, Sanjeev Kumar and Tejpal Dhewa8.1 Introduction 1668.2 Metabolic Syndrome 1688.3 Nutritional Biomarkers (NB) 1698.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers 1738.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes 1758.6 Novel Biomarkers 1848.7 Various Analytical Techniques Related to Different Nutritional Biomarkers 1858.8 Level of Biomarkers in Extreme Coronavirus Infection 1888.9 Health Biomarkers 1898.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers 1898.11 Limitations and Challenges in the Field of Nutritional Biomarkers 1908.12 Future Directions and Perspectives 1918.13 Conclusions 1919 Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks 199Pierina Visciano and Maria Schirone9.1 Introduction 1999.2 Classification of Foodborne Diseases by Symptomatology 2019.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks 2049.4 The Notifications from the Rapid Alert System for Food and Feed Portal 2079.5 Conclusions 22110 Emerging Techniques in Food Preservation 223Sunita Aggarwal and Shalini Sehgal10.1 Introduction 22310.2 High-Pressure Processing (HPP) 22510.3 Pulsed Electric Field (PEF) Processing 23210.4 Pulsed Light Technology (PLT) 23410.5 Ultrasound Food Processing 23510.6 Ohmic Heating of Food 23610.7 Cold Plasma 23610.8 Oscillating Magnetic Field (OMF) 23710.9 Higher Pressure Thermal (HPT) Processing 23710.10 Bacteriocins 23910.11 Dielectric Heating Using Radio Waves 23910.12 Microwave 24010.13 Irradiation 24010.13.1 Ionizing Radiations 24110.13.2 Non-Ionizing Radiations 24210.14 Conclusion 24311 Food Omics and Its Implications in Nutritional Sciences 245Somnath Mandal, Nandita Sahana, Ramesh S.V. and Veda Krishnan11.1 Food Omics: An Overview 24511.2 Techniques in Food Omics 24611.3 Food Omics Studies & Their Challenges 25511.4 Food Omics: A Platform to Investigate Health Benefits 26112 Consumer Viewpoints Regarding Food and Risk Assessment 273Ananya Rana, Shivangi Mishra, Komal Soni, Mrinal Samtiya, Neetu Kumra Taneja and Tejpal Dhewa12.1 Introduction 27412.2 Food Safety 27712.3 Food Standards and Regulations in India 28012.4 The Key Terms Involved in Risk Management 28212.5 The Fundamental Principles of Food Safety Risk Management 28412.6 Types of Food Risks 28512.7 Factors that Modulate Consumers’ Perception of Risk 28712.8 Conclusion 28813 Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective 295Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee13.1 Introduction 29513.2 Global Scenario from Food Safety Perspective 29613.3 Current Food Safety Strategies and Food Safety 29713.4 Application of Nanotechnology in Detection of Food Contaminants 29813.5 Advancements in Nano-Biosensing of Food Contaminants 30413.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety 30813.7 Conclusions 30814 Food Allergy and Food Intolerance 317Sunita Aggarwal14.1 Introduction 31814.2 Food Allergy and Food Intolerance 31814.3 Food Allergens 32014.4 Types of Food Allergy 32314.5 Mechanism of Food Allergy 32414.6 Risk Factors Involved in Food Allergy 32614.7 Symptoms of Food Allergy 32614.8 Diagnosis of Food Allergy 32814.9 Treatment of Food Allergy 33014.10 Food Intolerance 33214.11 Conclusion 33215 Molecular Nutrition and Nutrient--Gene Interactions 335S. Hamsa, Aarti Yadav, Ruby Tiwari and Tejpal Dhewa15.1 Introduction 33615.2 Molecular Nutrition: Understanding Basic Mechanisms 33715.3 Nutrigenetics 34015.4 Nutrigenomics 34315.5 Nutriepigenomics 34415.6 Nutrimetabolomics 34515.7 Conclusion and Future Perspectives 34616 Food Metabolism and Chronic Diseases 355Ruby Tiwari, Aarti Yadav, S. Hamsa and Tejpal Dhewa16.1 Introduction 35616.2 Food Metabolism and Associated Diseases 35716.3 Nutrient Intake Goals for Preventing Diet-Related Chronic Disease 36616.4 Conclusion and Future Prospects 36917 Nanomaterials in Food System 383Anu Kumar, Bhanu Krishan, Sunny Dhiman and Tejpal Dhewa17.1 Introduction 38317.2 Nanomaterials as an Emerging Tool 38517.3 Nanomaterials in Food Industry 38617.3.1 Nanosensors 38717.3.2 Nanoparticles 38817.3.3 Nanofilms and Nanocomposites 38917.3.4 Liposomes 38917.3.5 Nanotubes and Nanofibers 38917.4 Conclusion 390References 391About the Editors 395Index 397