Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.
Key features include:
· Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry.
· Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products.
· Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds.
- Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits.
Table of Contents:
SECTION A IDENTIFICATION, CHARACTERIZATION, USE, AND EFFECT OF BIOACTIVE COMPOUNDS 1. Soybean: Understanding Benefits of Germination and Obtention of Bioactive Peptides 2. Biological Activities of Chickpea Peptides (Cicer arietinum L.) 3. Arthrospira and its Major Components: Effects on Obesity, Inflammation, and Potential Mechanism of Action 4. Fruit Seeds By-Products as Food Ingredients with High Potential for Human Health Promotion 5. Magnetic Nanoparticles Coencapsulated to Peptides in Poly Lactic-co-Glycolic Acid (PLGA) as a Delivery System for Cancer Treatment SECTION B DETERMINATION OF BIOLOGICAL ACTIVITIES IN NATURAL PRODUCTS WITH POTENTIAL HUMAN HEALTH BENEFITS 6. Computational and Technological Tools to Develop Therapeutic Foods to be Used in Combination with Existing Drugs to Improve Efficacy in Diabetes Mellitus Treatment 7. Anti-Inflammatory Effect of Aloe barbadensis on Cognitive Disorders 8. Antioxidant Activity During Gastrointestinal In Vitro Digestion of Agro-Industrial Waste By-Products 9. Gastrointestinal Digestion and Colonic Fermentation: Beyond Classic Food Science 10. The Potential of Agavins as a Prebiotic 11. Probiotic Activity of Lactic Acid Bacteria Isolated from Traditional Mexican Fermented Beverages: An Update 12. Probiotics, Gut Microbiota and Health 13. Combined Effect of Nano Particles Loaded with α-Lipoic Acid, Vitamins E and C for Treating Oxidative Stress Related to Physiological Disorders SECTION C USE OF TECHNOLOGIES FOR THE SCALING UP AND OBTANTION OF BIOACTIVE COMPOUNDS (NUTRACEUTICALS) 14. Application of Green Technologies for the Extraction of Health Promoting Food Ingredients 15. Nutraceuticals Loaded in Polyelectrolyte Complexes (PECs) for the Treatment of Human Diseases 16. Starch Nanocrystals as Pickering Emulsions Stabilizers 17. Processing of Protein Microparticles and Their Application as Lipid Replacer for Low-Calorie Foods 18. Electrohydrodynamic Encapsulation of Natural Food Additives in Breadmaking Using Chia Mucilage as Wall Material. A Kinetic Glucose Oxidase Release Study 19. Common Bean Postharvest Storage Process: Microstructural Changes and Their Relationship with the Hardening 20. Liposomes Loaded as Active Carriers to Enhance the Bioavailability of Phenolic Compounds as Nutraceuticals 21. Food Texture and Rheology: An Opportunity to Improve Wellness and Nutrition of Elderly Population 22. A Comparison of Traditional Oil and Hot Air Frying in Respect to Composition, Morphological and Nutritional Characteristics of Fried Products
