Functional Foods

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Preface</p> <p>Part I: General issues with functional foods</p> <p>Chapter 1: Defining functional foods and associated claims</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Functional foods: defining the concept</p> <p>1.3 Functional food science</p> <p>1.4 Communicating functional claims</p> <p>1.5 Case studies</p> <p>1.6 Conclusions and future trends</p> <p>Chapter 2: EU legislation and functional foods: a case study</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Product description</p> <p>2.3 Product positioning in the European market</p> <p>2.4 Product composition</p> <p>2.5 Claims</p> <p>2.6 Packaging</p> <p>2.7 Labelling</p> <p>2.8 Manufacture</p> <p>2.9 Conclusions</p> <p>2.11 Appendix: note</p> <p>Chapter 3: U.S. regulation of functional foods</p> <p>Abstract:</p> <p>3.1 Introduction</p> <p>3.2 Food label health claims</p> <p>3.3 Food label structure/function claims</p> <p>3.4 Food label nutrient content claims</p> <p>3.5 Medical food and food for special dietary use</p> <p>3.6 Ingredient safety</p> <p>3.7 Sources of further information and advice</p> <p>3.9 Appendix: definitions</p> <p>Chapter 4: Australia and New Zealand regulations on nutrition, health and related claims made on foods</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Functional foods: current trends and market</p> <p>4.3 Australia and New Zealand legislation and functional foods</p> <p>4.4 Scientific substantiation of health claims</p> <p>4.5 Australia and New Zealand regulatory framework in the light of global harmonisation</p> <p>4.6 Implementation</p> <p>4.7 Implications for the development and manufacture of functional foods</p> <p>4.8 Future trends</p> <p>4.9 Sources of further information and advice</p> <p>Chapter 5: Legislation of functional foods in Asia</p> <p>Abstract:</p> <p>5.1 Introduction: historical background</p> <p>5.2 Regulatory challenges for marketing of functional foods</p> <p>5.3 Definition and categories of functional foods in various Asian countries</p> <p>5.4 Food and drug interface: regulatory framework for functional foods</p> <p>5.5 Nutrition and health claims</p> <p>5.6 Labelling of functional foods</p> <p>5.7 Health claims and consumer confidence</p> <p>5.8 Future trends: harmonization of law and regulations of functional foods</p> <p>5.9 Sources of further information and governmental websites</p> <p>5.10 Acknowledgements</p> <p>Chapter 6: Consumers and health claims for functional foods</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Consumer perceptions of health claims</p> <p>6.3 Consumer acceptability of health claims</p> <p>6.4 Implications for dairy product development</p> <p>6.5 Future trends</p> <p>6.6 Sources of further information and advice</p> <p>Part II: Functional foods and health</p> <p>Chapter 7: Functional foods and acute gastrointestinal infections</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 How the intervention might work</p> <p>7.3 How to assess the effectiveness of probiotics and/or prebiotics</p> <p>7.4 What is the aim of this chapter?</p> <p>7.5 Probiotics</p> <p>7.6 Prebiotics</p> <p>7.7 Synbiotics</p> <p>7.8 Conclusions and future trends</p> <p>7.9 Sources of further information and advice</p> <p>Chapter 8: Functional foods and coronary heart disease (CHD)</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Coronary heart disease and risk factors</p> <p>8.3 Relevant lipid particles</p> <p>8.4 Diet and coronary heart disease risk: the evidence</p> <p>8.5 The effects of probiotics including fermented milk products and lactic acid bacteria on coronary heart disease</p> <p>8.6 The effects of prebiotics on coronary heart disease</p> <p>8.7 The effects of synbiotics including combinations of lactic acid bacteria and prebiotic fibres on coronary heart disease</p> <p>8.8 Future trends</p> <p>Chapter 9: Anti-tumour properties of functional foods</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 Carcinogenesis and the biology of cancer</p> <p>9.3 Protective effects of nutrients</p> <p>9.4 Protective effects of phytochemicals</p> <p>9.5 Carbohydrates and their fermentation products</p> <p>9.6 Conclusion: the role of functional foods and future trends</p> <p>Chapter 10: Functional foods and obesity</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Functional foods contribution to weight management</p> <p>10.3 Formulating food products for weight control</p> <p>10.4 Future trends</p> <p>10.5 Sources of further information and advice</p> <p>Chapter 11: Functional foods and prevention of diabetes</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Food and diet as contributing factors to the rise in diabetes</p> <p>11.3 Effects of different food components on insulin secretion, insulin resistance and development of diabetes</p> <p>11.4 Formulating food products for diabetes prevention</p> <p>11.5 Future trends</p> <p>Chapter 12: Functional foods and cognition</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Modulators of cognitive functions</p> <p>12.3 Selection of appropriate cognitive outcome measures</p> <p>12.4 Nutraceuticals and cognitive function</p> <p>12.5 Effects of ageing on cognition and brain biology</p> <p>12.6 Effects of glucose and carbohydrates</p> <p>12.7 Nutraceuticals for cognitive enhancement</p> <p>12.8 Conclusions</p> <p>12.9 Sources of further information and advice</p> <p>Chapter 13: Functional foods and bone health</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Overview of bone growth and maintenance</p> <p>13.3 How key nutrients and dietary factors impact bone health</p> <p>13.4 Dietary sources of nutrients and dietary factors related to bone health, and safety considerations</p> <p>13.5 Case studies of functional foods designed to improve intake of bone health factors</p> <p>13.6 Future trends</p> <p>13.7 Issues related to product targeting and consumer acceptance of bone-healthy functional foods</p> <p>Part III: Developing functional food products</p> <p>Chapter 14: Maximising the functional benefits of plant foods</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 The concept of functionality</p> <p>14.3 The situation in the developing world</p> <p>14.4 The priorities for nutritional enhancement</p> <p>14.5 Strategies for nutritional enhancement</p> <p>14.6 Improvements in handling, storage and food processing technologies</p> <p>14.7 Future trends</p> <p>Chapter 15: Developing functional ingredients: a case study of pea protein</p> <p>Abstract:</p> <p>15.1 Introduction: the nutritional properties of peas</p> <p>15.2 Improving pea protein</p> <p>15.3 Processing issues in improving pea protein</p> <p>15.4 Adding improved protein to food products</p> <p>15.5 Evaluating the nutritional, functional and sensory properties of improved pea protein in food products</p> <p>15.6 New technologies for improved nutritional and functional value of pea protein (NUTRIPEA)</p> <p>15.7 Future trends</p> <p>15.8 Sources of further information and advice: past and present EU projects, networks and special reports in the field</p> <p>Chapter 16: Functional fats and spreads</p> <p>Abstract:</p> <p>16.1 Introduction</p> <p>16.2 EU legislation on fats and spreads</p> <p>16.3 Functional ingredients and chronic diseases: applications in fats and spreads</p> <p>16.4 Methods for modifying fats and oils</p> <p>16.5 Future trends</p> <p>16.6 Sources of further information and advice</p> <p>Chapter 17: Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients</p> <p>Abstract:</p> <p>17.1 Introduction</p> <p>17.2 Health aspects of omega-3 polyunsaturated fatty acids (PUFAs)</p> <p>17.3 Sources of omega-3 PUFAs</p> <p>17.4 The problems associated with using omega-3 PUFAs in foods</p> <p>17.5 Factors affecting lipid oxidation in omega-3 PUFA enriched foods</p> <p>17.6 The effect of antioxidant addition</p> <p>17.7 Future trends</p> <p>17.8 Sources of further information and advice</p> <p>Chapter 18: Probiotic functional foods</p> <p>Abstract:</p> <p>18.1 Introduction to probiotics and their health effects</p> <p>18.2 Probiotic food market in Europe and the United States</p> <p>18.3 Probiotic technology and challenges in the probiotic formulation into foods</p> <p>18.4 Probiotic food categories</p> <p>18.5 Future trends</p> <p>Chapter 19: Functional foods for the gut: probiotics, prebiotics and synbiotics</p> <p>Abstract:</p> <p>19.1 Introduction</p> <p>19.2 The composition of gastrointestinal (GI) microbiota</p> <p>19.3 Probiotics</p> <p>19.4 Prebiotics and synbiotics</p> <p>19.5 Conclusions</p> <p>Chapter 20: Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum</p> <p>Abstract:</p> <p>20.1 Introduction</p> <p>20.2 Bioactive proteins</p> <p>20.3 Bioactive peptides</p> <p>20.4 Bioactive lipids</p> <p>20.5 Other bioactive components</p> <p>20.6 Conclusions</p> <p>20.7 Future trends</p> <p>Chapter 21: Functional meat products</p> <p>Abstract:</p> <p>21.1 Introduction</p> <p>21.2 Meat consumption and human health</p> <p>21.3 Meat-based bioactive compounds</p> <p>21.4 Development of functional meat products</p> <p>21.5 Future trends of functional meat products</p> <p>Chapter 22: Functional soy products</p> <p>Abstract:</p> <p>22.1 Introduction</p> <p>22.2 Major compositions of soybeans</p> <p>22.3 Soy consumption in different populations</p> <p>22.4 Functional soy foods</p> <p>22.5 Safety aspects of soy</p> <p>22.6 Future trends</p> <p>Chapter 23: Functional seafood products</p> <p>Abstract:</p> <p>23.1 Introduction</p> <p>23.2 Health aspects of seafood</p> <p>23.3 Potential for development of functional seafood products</p> <p>23.4 Development of functional seafood products with dietary fibres</p> <p>23.5 Conclusions</p> <p>Chapter 24: Dietary fibre functional products</p> <p>Abstract:</p> <p>24.1 Introduction</p> <p>24.2 Defining dietary fibre</p> <p>24.3 Sources of dietary fibre</p> <p>24.4 Processing dietary fibre ingredients</p> <p>24.5 Processing foods containing dietary fibre</p> <p>24.6 The physiological effects of dietary fibre</p> <p>24.7 Recommended intakes of dietary fibre</p> <p>24.8 Conclusions and future trends</p> <p>Index</p>