Superfood and Functional Food: An Overview of Their Processing and Utilization

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Viduranga Waisundara, Naofumi Shiomi
BoD – Books on Demand, Mar 1, 2017 - Business & Economics - 356 pages
This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that this book will serve as a source of knowledge and information to make better choices in food consumption and alterations to dietary patterns. It is also recommended for readers to take a look at a related book, Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine.

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Contents

Bee Products as Functional Food
15
A Crop for Health
37
From Chemical
55
Native Chilean Fruits and the Effects of Their Functional
99
Chilean EndemicNative Plant Resources as Functional
131
Açaí Euterpe oleracea and Bacaba Oenocarpus bacaba
155
Phytochemicals in Fruits and Vegetables
175
Chapter 16
183
Foods with Functional Properties and Their Potential Uses
185
Selenium Biofortification and the Problem of its Safety
221
Functional Properties and Maillard Reaction Product Formation
239
Role of Meal Replacements on Weight Management Health
257
Antioxidant Properties of Dark Wheat Bread with Exogenous
273
An Overview of the Conversion
291
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