Functional Food Product Development
(Sprache: Englisch)
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general....
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According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.
This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.
Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.
Key features:
* A comprehensive review of the latest opportunities in this commercially important sector of the food industry
* Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.
* Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
* Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients
* Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
Klappentext zu „Functional Food Product Development “
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories.
Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.
Key features:
* A comprehensive review of the latest opportunities in this commercially important sector of the food industry
* Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation.
* Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
* Specific examples of
... mehr
taking products to market are provided in the form of case studies e.g. microalgae functional ingredients
* Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
* Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)
... weniger
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.
The book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science.
- A comprehensive review of the latest opportunities in this commercially important sector of the food industry
- Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation
- Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
- Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients
The book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science.
- A comprehensive review of the latest opportunities in this commercially important sector of the food industry
- Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation
- Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
- Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients
Inhaltsverzeichnis zu „Functional Food Product Development “
Preface.Contributors.
PART I NEW TECHNOLOGIES FOR FUNCTIONAL FOOD MANUFACTURE.
1 Microencapsulation in functional food product development (Luz Sanguansri and Mary Ann Augustin).
1.1 Introduction.
1.2 Microencapsulation.
1.3 Microencapsulated food ingredients.
1.4 Development of microencapsulated ingredients.
1.5 Delivery of microencapsulated ingredient into functional foods.
1.6 Conclusion.
Acknowledgements.
References.
2 Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure (M.F. Mazzobre, B.E. Elizalde, C. dos Santos, P.A. Ponce Cevallos and M.P. Buera).
2.1 Introduction.
2.2 Brief history.
2.3 Structure and properties of cyclodextrins.
2.4 Formation and characterisation of the inclusion complexes.
2.5 Water adsorption isotherms.
2.6 Water and the stability and release of encapsulated nutraceuticals.
2.7 Applications and future prospects.
Acknowledgements.
References.
3 Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods (Keerthi Srinivas and Jerry W. King).
3.1 Introduction.
3.2 Sub- and supercritical fluid solvents.
3.3 Sub- and supercritical fluid extraction.
3.4 Tandem processing using sub- and supercritical fluids.
3.5 Integrated critical fluid processing technology.
3.6 Production-scale critical fluid-based nutraceutical plants and commercial products.
References.
4 Emulsion delivery systems for functional foods (P. Fustier, A.R. Taherian and H.S. Ramaswamy).
4.1 Introduction.
4.2 Food emulsions.
4.3 Delivery systems for bioactive materials.
4.4 Encapsulation of polyunsaturated fatty acids - an example application.
4.5
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Conclusions.
References.
PART II FUNCTIONAL INGREDIENTS.
5 Functional and nutraceutical lipids (Fereidoon Shahidi).
5.1 Omega-3 fatty acids and products.
5.2 Monounsaturated fatty acids.
5.3 Medium-chain fatty acids and medium-chain triacylglycerols.
5.4 Conjugated linoleic acids and gamma-linolenic acid.
5.5 Diacylglycerol oils.
5.6 Structured lipids.
5.7 Conclusions.
References.
6 The use of functional plant ingredients for the development of efficacious functional foods (Christopher P.F. Marinangeli and Peter J.H. Jones).
6.1 Introduction.
6.2 Soy extracts.
6.3 Plant sterols and stanols.
6.4 Fiber and its various components: ß-Glucan and inulin.
6.5 Conclusions.
References.
7 Dairy ingredients in new functional food product development (S.L. Amaya-Llano and Lech Ozimek).
7.1 Historical aspects.
7.2 Functional dairy product development.
7.3 Health and dairy functional ingredients.
7.4 Galacto-oligosaccharides, lactulose, lactitol and lactosucrose.
7.5 Growth factors.
7.6 Specific lipids.
7.7 The n-3 and n-6 polyunsaturated fatty acids.
7.8 Uses in food systems.
7.9 Regulations.
7.10 Future considerations.
References.
8 Probiotics and prebiotics (Anna Sip and Wlodzimierz Grajek).
8.1 Introduction.
8.2 Probiotic strains.
8.3 Functional properties of probiotics.
8.4 Medical applications.
8.5 Gastrointestinal infections of different etiology.
8.6 Colitis.
8.7 Funct
References.
PART II FUNCTIONAL INGREDIENTS.
5 Functional and nutraceutical lipids (Fereidoon Shahidi).
5.1 Omega-3 fatty acids and products.
5.2 Monounsaturated fatty acids.
5.3 Medium-chain fatty acids and medium-chain triacylglycerols.
5.4 Conjugated linoleic acids and gamma-linolenic acid.
5.5 Diacylglycerol oils.
5.6 Structured lipids.
5.7 Conclusions.
References.
6 The use of functional plant ingredients for the development of efficacious functional foods (Christopher P.F. Marinangeli and Peter J.H. Jones).
6.1 Introduction.
6.2 Soy extracts.
6.3 Plant sterols and stanols.
6.4 Fiber and its various components: ß-Glucan and inulin.
6.5 Conclusions.
References.
7 Dairy ingredients in new functional food product development (S.L. Amaya-Llano and Lech Ozimek).
7.1 Historical aspects.
7.2 Functional dairy product development.
7.3 Health and dairy functional ingredients.
7.4 Galacto-oligosaccharides, lactulose, lactitol and lactosucrose.
7.5 Growth factors.
7.6 Specific lipids.
7.7 The n-3 and n-6 polyunsaturated fatty acids.
7.8 Uses in food systems.
7.9 Regulations.
7.10 Future considerations.
References.
8 Probiotics and prebiotics (Anna Sip and Wlodzimierz Grajek).
8.1 Introduction.
8.2 Probiotic strains.
8.3 Functional properties of probiotics.
8.4 Medical applications.
8.5 Gastrointestinal infections of different etiology.
8.6 Colitis.
8.7 Funct
... weniger
Autoren-Porträt
Dr Jim Smith is Executive Director of Prince Edward Island Food Technology Centre, Charlottetown, Canada. He is the co-author of Blackwell's Food Additives Data Book and editor of Technology of Reduced Additive Foods.
Bibliographische Angaben
- 2010, 1. Auflage, 528 Seiten, Maße: 17,5 x 24,4 cm, Gebunden, Englisch
- Herausgegeben: Jim Smith, Edward Charter
- Verlag: Wiley & Sons
- ISBN-10: 1405178760
- ISBN-13: 9781405178761
- Erscheinungsdatum: 29.09.2010
Sprache:
Englisch
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"It will also be of interest to researchers and food science students." ( South African Food Science And Technology , 1 May 2012)
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