บทนำ
อาหารฟังก์ชั่น (Functional Food) คือ อาหารที่รับประทานตามปกติในมื้ออาหาร ที่มีการประเมินในทางวิทยาศาสตร์ ว่ามีประโยชน์ต่อสุขภาพ ในบางครั้งอาจใช้ว่า Nutraceutical ( Encyclopædia Britannica) นอกจากนี้ยังมีความหมายว่า
-           อาหารที่ให้ประโยชน์ต่อสุขภาพนอกเหนือจากอาหารปกติ เป็นอาหารที่เรารับประทานในชีวิตประจำวัน จะได้ผลเมื่อรับประทานในปริมาณที่สามารถออกฤทธิ์ต่อร่างกาย… เพื่อเสริมสร้างสุขภาพและลดปัจจัยเสี่ยงของการเกิดโรคต่าง ๆ (GotoKnow)
-          อาหารที่มีการเติมส่วนผสมใหม่ หรือเพิ่มส่วนผสมที่มีอยู่แล้ว เพื่อเพิ่มความสามารถของกลไกในร่างกายในการดูแลสุขภาพหรือป้องกันโรค อาหารฟังก์ชันเป็นอาหารต่อเนื่องชนิดหนึ่งซึ่งผู้บริโภคอาจเลือกบริโภคเพื่อเสริมสุขภาพหรือเพื่อบรรเทาโรคได้ (วิกิพีเดีย)
-          อาหารที่มนุษย์บริโภคเข้าไปแล้วให้ประโยชน์หรือคุณสมบัติอื่น ๆ ต่อสุขภาพนอกเหนือจากคุณค่าทางโภชนาการ พื้นฐาน คือ คาร์โบไฮเดรท โปรตีน ไขมัน วิตามินและเกลือแร่ ซึ่งสมบัติพิเศษที่ได้รับนี้มีประโยชน์ต่อสุขภาพของผู้บริโภค ส่วนใหญ่เป็นการช่วยลดอัตราเสี่ยงต่อ
การเกิดโรค (ฟังชันนัลฟูดส์: อาหารเพื่อสุขภาพ)
-          The International Food Information Council ได้นิยามความหมายของ functional food หรืออาหารฟังชันนัลว่า คืออาหารที่มีสารอาหารซี่งเป็นประโยชน์ต่อสุขภาพ นอกเหนือจากคุณค่าทางโภชนาการ เช่น ช่วยป้องกันโรค และรักษาโรคได้ ประโยชน์ต่อสุขภาพของสารเหล่านี้ ได้แก่ ลดปริมาณคอเลสเตอรอลในเลือด เพิ่มระบบภูมิคุ้มกัน ป้องกันการเกิดโรคมะเร็ง โรคอ้วน โรคเบาหวาน ครอบคลุมอาหารหลายกลุ่ม (Functional food)
-          อาหารหรือสารอาหารชนิดใด ๆ ที่อยู่ในรูปธรรมชาติ หรือที่ถูกแปรรูปไปเพื่อให้ประโยชน์ต่อสุขภาพ นอกเหนือ จากประโยชน์ที่ได้รับจากสารอาหารที่รับประทานกันในชีวิตประจำวัน ประโยชน์ของอาหารฟังก์ชันนอล ก็คือ เป็นอาหารที่รับประทานร่วมกับมื้ออาหารได้ ไม่ใช่รับประทานในรูปของยา ซึ่งให้ผลต่อระบบการทำงานของร่างกายในการป้องกันโรค เพิ่มภูมิคุ้มกันต้านทาน ชะลอความเสื่อมของเซลล์ในอวัยวะต่าง ๆ ของร่างกายและส่งเสริมสุขภาพ สำหรับอาหารที่ถูกปรับเปลี่ยนไป รวมทั้งอาหารที่ถูกเสริมด้วยสารพฤกษเคมี หรือสมุนไพร เพื่อเพิ่มคุณค่าและคุณประโยชน์ให้กับอาหาร ก็ถูกจัดอยู่ในประเภทอาหารฟังก์ชันนอลด้วยเช่นกัน (เรียนรู้บทบาทอาหารฟังก์ชันนอลกับการส่งเสริมสุขภาพ)
-          Functional foods have no universally accepted definition. The concept was first developed in Japan in the 1980s when, faced with escalating health care costs, the Ministry of Health and Welfare initiated a regulatory system to approve certain foods with documented health benefits in hopes of improving the health of the nation’s aging population (1) (Clare M. Hasler)
-          A modified food that claims to improve health or well-being by providing benefit beyond that of the traditional nutrients it contains. Functional foods may include such items as cereals, breads, beverages that are fortified with vitamins, some herbs, and nutraceuticals. (MedicineNet)
-          ฯลฯ

คำศัพท์
-          Functional Food / foods functional
-          Nutraceutical
-          อาหารฟังก์ชัน /อาหารฟังก์ชันนอล
-          อาหารเชิงหน้าที่
-          อาหารเชิงพันธภาพ
-          ผลิตภัณฑ์อาหารสุขภาพ

(ในคำแนะนำนี้จะครอบคลุมข้อมูลตั้งแต่ปี ค.ศ. 2010-2015)
All Items by Source

Books / Book Chapters

Bio-Farms for Nutraceuticals [electronic resource] : Functional Food and Safety Control by Biosensors / edited by Maria Teresa Giardi, Giuseppina Rea, Bruno Berra

Contents    The Nutra-Snacks Project: Basic Research and Biotechnological Programs on Nutraceutics -- Overview of Diet-Gene Interactions and the Example of Xanthophylls -- Therapeutic Potential of Dietary Polyphenols against Brain Ageing and Neurodegenerative Disorders -- Plant Phenolics in the Prevention and Treatment of Cancer -- Endogenous Antioxidants and Radical Scavengers -- A Nutritional Strategy for Reducing Disease and Obesity Risks -- Dietary Phytochemicals and Human Health -- Bioactive Compounds from Northern Plants -- Nutraceutical Use of Garlic Sulfur-Containing Compounds -- Genetic Engineering to Enhance Crop-Based Phytonutrients (Nutraceuticals) to Alleviate Diet-Related Diseases -- Perspective for the Use of Genetic Transformants in Order to Enhance the Synthesis of the Desired Metabolites: Engineering Chloroplasts of Microalgae for the Production of Bioactive Compounds -- Biological Elicitors of Plant Secondary Metabolites: Mode of Action and Use in the Production of Nutraceutics -- Hairy Root Cultures for Secondary Metabolites Production -- Plant Tissue Culture--An Opportunity for the Production of Nutraceuticals -- Plant Cell Cultures: Bioreactors for Industrial Production -- Determination of the Antioxidants' Ability to Scavenge Free Radicals Using Biosensors -- Biosensors for the Determination of Phenolic Metabolites -- Methods for the Determination of Antioxidant Capacity in Food and Raw Materials -- Analytical Methods for the Extraction and Identification of Secondary Metabolite Production in 'In Vitro' Plant Cell Cultures -- Biosensors for Functional Food Safety and Analysis -- Biosensors for Secondary Metabolites, Two Case Studies: Ochratoxin A and Microcystin -- Biosensors as Analytical Tools in Food Fermentation Industry -- An Overview of the Functional Food Market: From Marketing Issues and Commercial Players to Future Demand from Life in Space -- Legislation on Nutraceuticals and Food Supplements A Comparison between Regulations in USA and EU
Summary    "Bio-Farms for Nutraceuticals" can be said to have been born of the NUTRA-SNACKS project within the Sixth Framework Programme Priority on Food Quality and Safety. One objective of NUTRA -SNACK S was to improve the nutritional and eating properties of ready-to-eat products and semi-prepared foodstuffs through better monitoring of the quality and safety of raw materials and the development of innovative processes along the production chain. Another main objective of the project was the production of ready-to-eat snacks with high nutraceutic activity. Seven research institutes and three companies in six European countries were involved in this effort. The co-operation resulted in the production of food having a high content of natural metabolites with the following beneficial health effects: anticancer, antilipidemic, anticholesterol, antimicrobial, antibacterial, antifungal, antiviral, antihypertensive, anti-inflamatory and antioxidant activities

Subject    Medicine 
                Biomedicine 
                Biomedicine general 
note:
Author    Giardi, Maria Teresa. editor 
Title    Bio-Farms for Nutraceuticals [electronic resource] : Functional Food and Safety Control by Biosensors / edited by Maria Teresa Giardi, Giuseppina Rea, Bruno Berra
Imprint    Boston, MA : Springer US, 2010 
Descript    XXVII, 334 p. online resource
    text txt rdacontent
    computer c rdamedia
    online resource cr rdacarrier
    text file PDF rda
Series    Advances in Experimental Medicine and Biology, 0065-2598 ; 698
    Advances in Experimental Medicine and Biology, 0065-2598 ; 698 
Alt Author    Rea, Giuseppina. editor 
                    Berra, Bruno. editor 
ISBN    9781441973474
ISBN/ISSN    10.1007/978-1-4419-7347-4

   SpringerLink (Online service) 
Bioactive proteins and peptides as functional foods and nutraceuticals / Yoshinori Mine, Eunice Li-Chan, and Bo Jiang, editors
Print Location: Science Library: QU55.4 B615m 2010

Contents    Anti-inflammatory/oxidative stress proteins and peptides / D. Young and Y. Mine -- Antioxidant peptides / Y.L. Xiong -- Anti-hypertensive peptides and their underlying mechanisms / T. Matsui, M. Tanaka -- Food protein-derived peptides as calmodulin inhibitors / R.E. Aluko -- Soy protein for the metabolic syndrome / C. Martínez-Villaluenga, E.G. de Mejía -- Amyloidogenic proteins and peptides / S. Nakamura ... [et al.] -- Peptide based immunotherapy for food allergy / M. Yang and Y. Mine -- Gamma-aminobutyric acid / B. Jiang, Y. Fu, and T. Zhang -- Food proteins or their hydrolysates as regulators of satiety / M. Foltz, M. Portier, and D. Tome -- Health promoting proteins and peptides in colostrum and whey / H.J. Korhonen -- Functional food products with antihypertensive effects / N. Yamamoto -- Secreted lactoferrin and lactoferrin-related peptides : insight in structure and biological functions / D. Legrand, A. Pierce, and J. Mazurier -- Bioactive peptides and proteins from fish muscle and collagen / N.K. Howell and C. Kasase -- Animal muscle-based bioactive peptides / J. Kovacs-Nolan and Y. Mine -- Processing and functionality of rice bran proteins and peptides / R. Ali, F.F. Shih, and M.N. Riaz -- Bioactive proteins and peptides from egg proteins / J. Wu, K. Majumder, and K. Gibbons -- Soy peptides as functional food materials / T. Nakamori -- Bioactivity of proteins and peptides from peas (Pisum sativum, Vigna unguiculata, and Cicer arietinum L) / B. Jiang ... [et al.] -- Wheat proteins and peptides / H. Kumagai -- Peptidomics for bioactive peptide analysis / I. D'Siva and Y. Mine -- In silico analysis of bioactive peptides / M. Dziuba and B. Dziuba -- Flavor-active properties of amino acids, peptides, and proteins / E.C.Y. Li-Chan and I.W.Y. Cheung -- Controlled release and delivery technology of biologically active proteins and peptides / I. Amar-Yuli, A. Aserin, and N. Garti
Bibliog.    Includes bibliographical references and index

Subject    Dietary Proteins -- metabolism 
                Peptides -- metabolism 
                Dietary Proteins -- analysis 
                Peptides -- analysis 
                Nutritional Physiological Phenomena 
                Proteins in human nutrition 
                Functional foods 
note: Title    Bioactive proteins and peptides as functional foods and nutraceuticals / Yoshinori Mine, Eunice Li-Chan, and Bo Jiang, editors
Imprint    Ames, Iowa : Wiley-Blackwell, c2010
Edition    1st ed
Descript    xiv, 420 p. : ill ; 26 cm
Series    IFT Press series
Bibliog.    Includes bibliographical references and index
Alt Author    Mine, Yoshinori 
                    Li-Chan, Eunice 
                    Jiang, Bo, 1962- 
ISBN    9780813813110
Culinary nutrition : the science and practice of healthy cooking / Jacqueline B. Marcus
Print Location: Allied Health Sciences Library : QU145 M3 2013

Contents    Nutrition basics : what is inside food, how it functions and healthy guidelines -- Food science basics : healthy cooking and baking demystified -- Culinary arts basics : healthy cooking fundamentals -- Carbohydrate basics : sugars, starches and fibers in foods and health -- Protein basics : animal and vegetable proteins in food and health -- Lipids basics : fats and oils in foods and health -- Vitamin and mineral basics : the ABCs of healthy foods and beverages, including phytountrients and functional foods -- Fluid basics: healthfully meeting fuid needs -- Diet and disease : healthy choices for disease prevention and diet management -- Weigth management : finding the healthy balance -- Life cycle nutrition : healthful eating throughout the ages -- Global food and nutrition : world food, health and the environment

Subject    Vitamins in human nutrition 
               Proteins in human nutrition 
               Minerals in human nutrition 
               Diet 
               Nutrition 
               Nutritional Physiological Phenomena 
               Food 
               Cooking 
note:
Author    Marcus, Jacqueline B 
Title    Culinary nutrition : the science and practice of healthy cooking / Jacqueline B. Marcus
Imprint    Amsterdam : Elsevier/Academic Press, c2013
Descript    xii, 648 p. : ill
Bibliog.    Includes bibliographical references and index
ISBN    9780123918826
           0123918820
Discovering nutrition / Paul Insel, R. Elaine Turner, Don Ross
Print Location: Science Library: QU145 D613i 2010

Contents    Food choices : nutrients and nourishment -- Nutrition guidelines : tools for a healthful diet -- Complementary nutrition : functional foods and dietary supplements -- The human body : from food to fuel -- Carbohydrates : simple sugars and complex chains -- Lipids : not just fat -- Proteins and amino acids : function follows form -- Energy balance and weight management : finding your equilibrium -- Vitamins : vital keys to health -- Water and minerals : the ocean within -- Sports nutrition : eating for peak performance -- Life cycle : maternal and infant nutrition -- Life cycle : from childhood through adulthood -- Food safety and technology : microbial threats and genetic engineering -- World view of nutrition : the faces of global malnutrition

Subject    Nutritional Physiological Phenomena 
               Diet 
               Nutrition -- Textbooks 
note: Author    Insel, Paul M 
Title    Discovering nutrition / Paul Insel, R. Elaine Turner, Don Ross
Imprint    Sudbury, MA : Jones and Bartlett Publishers, c2010
Edition    3rd ed
Descript    1 v. (various pagings) : col. ill. ; 28 cm
Bibliog.    Includes bibliographical references and index
Alt Author    Turner, R. Elaine 
    Ross, Don, 1952- 
ISBN    9780763758738 (pbk. : alk. paper)
Functional food product development / edited by Jim Smith and Edward Charter
Print Location: Allied Health Sciences Library: WA695 F8 2010

Contents    New technologies for functional fook manufactue -- microencapsulation in functional food product development --Nanoencapsulaion of food ingredints in cyclodextrins : effect of water interactions and ligand structure -- supercritical carbon dioxide and subcritical water : complementary agents in the processing of functional foods -- emulsion delivery systems for functional foods -- Part II : Functional ingredients -- functional and nutraceutical lipids -- the use of use of functional plant ingredients for the development of efficacious functional foods -- dairy ingredients in new functional food product development -- probiotics and prebiotics -- the influence of food processing and home cooking on the antioxidant stability in foods -- development and comercialization of microaclgae -based fnuctional lipids -- Part III : Product desing and regulation -- new trends for food product desing -- reverse pharmacology for developing functiona foods/herbal supplements: approaches, framework and case studies -- an overview of fnuctional fo functional food regulation in north america, european union, japan and australia -- Part IV : Functional foods and health -- functional foods that boost the immune system -- the mediterranean diets: nurtrition and gastronomy -- functional foods for the brain -- obesity and related disorders -- omerga - 3,6 and 9 fatty acids, inflammation and neurodegenerative diseases -- functional food in child nutrition -- functional foods and bone health : where are we at?

Subject    Food Technology -- methods 
                Food-Processing Industry -- methods 
                Food -- standards 
                Nutritional Physiological Phenomena 
note:
Title    Functional food product development / edited by Jim Smith and Edward Charter
Imprint    Chichester, West Sussex ; Ames, Iowa : Blackwell, 2010
Descript    xiv, 512p.: ill
Series    Functional food science and technology series 
Alt Author    Smith, Jim, 1953- 

    Charter, Edward 
ISBN    9781405178761 (hardback : alk. paper)

note Science Library: WA695 F979s 2010 
Functional Foods (2nd ed.) Restricted Resource Some full text available

Concept to Product

A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition
Edited by:M. Saarela 
ISBN: 978-1-84569-690-0

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).

With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interes
 
  • Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia
  • Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases
  • Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Functional foods : concept to product
Print Location: Science Library: QU145.5 F979s 2011

Contents    I. General issues with functional foods. 1. Defining functional foods and associated claims / M. Roberfroid -- 2. EU legislation and functional foods: a case study / Berry Ottaway and S. Jennings -- 3. U.S. regulation of functional foods / J. E. Hoadley -- 4. Australia and New Zealand regulations on nutrition, health and related claims made on foods / D. Ghosh -- 5. Legislation of functional foods in Asia / J. Zawistowski -- 6. Consumers and health claims for functional foods / L. Lähteenmäki -- Functional foods and health. 7. Functional foods and acute gastrointestinal infections / H. Szajewska -- 8. Functional foods and coronary heart disease (CHD) / Julie A. Lovegrove and Kim G. Jackson -- 9. Anti-tumour properties of functional foods / I. T. Johnson -- 10. Functional foods and obesity / S. B. Myrie and P. J. H. Jones -- 11. Functional foods and prevention of diabetes / J. Lindström and S. M. Virtanen -- 12. Functional foods and cognition / A. Scholey ... [et al.] -- 13. Functional foods and bone health / S. J. Whiting and H. Vatanparast -- III. Developing functional food products. 14. Maximising the functional benefits of plant foods / D. G. Lindsay -- 15. Developing functional ingredients: a case study of pea protein / A.-S. Sandberg -- 16. Functional fats and spread / A. Turpeninen and P. Merimaa -- 17. Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients / C. Jacobsen -- 18. Probiotic functional foods / M. H. Saarela -- 19. Functional foods for the gut: probiotics, prebiotics and synbiotics / A. Drakoularakou, R. Rastall and G. Gibson -- 20. Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum / H. J. Korhonen -- 21. Functional meat products / K. Arihara and M. Ohata -- 22. Functional soy products / C. W. Xiao -- 23. Functional seafood products / M. Careche and A. J. Borderias -- 24. Dietary fibre functional products / F. Guillon ... [et al.]

Subject    Functional Food 
                Nutritive Value 
                Health Promotion -- methods 
note: Title    Functional foods : concept to product
Imprint    Oxford ; Philadelphia : Woodhead Pub., 2011
Edition    2nd ed. / edited by Maria Saarela
Descript    xxix, 640 p. : ill. ; 25 cm
Series    Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; no. 205
    Woodhead Publishing in food science, technology, and nutrition ; no. 205. 2042-8049 

Bibliog.    Includes bibliographical references and index
Summary    Annotation The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part 1 provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part 2 focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part 3 looks at the development of functional food products. Topics covered include maximizing the functional benefits of plant foods, dietary fiber, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids PUFAs
Alt Author    Saarela, Maria 

ISBN    9781845696900
Functional foods and cardiovascular disease / edited by Mohammed H. Moghadasian, N.A. Michael Eskin
Print Location: Central Library : 616.10654 F979
Contents    The pathophysiology of coronary artery disease / Chantal M. C. Bassett ... [et al.] -- Advances in technology to generate cardiovascular-friendly functional food products / N. A. Michael Eskin, Curtis Rempel, and Michel Aliani --Clinical and experimental evidence on cardiovascular benefits of fish oil / Mohammed H. Moghadasian and Natalie D. Riediger -- Alpha-linolenic acid and cardiovascular disease: flaxseed oil / Kelley C. Fitzpatrick -- Folic acid and pathogenesis of cardiovascular disease / James D. House ... [et al.] -- Experimental and clinical evidence of cardiovascular benefits of plant sterols / Rgia A. Othman and Mohammed H. Moghadasian -- Wine and cardiovascular benefits / Giuseppe Mazza -- Role of garlic products in reducing cardiovascular risks / Atif B. Awad and Peter G. Bradford -- Impact of egg consumption in development or prevention of heart disease / Donald J. McNamara -- Fibers and prevention of cardiovascular disease / Amy Noto ... [et al.] --Chocolate and cocoa: a comprehensive review on cardiovascular benefits / Ayyappan Appukuttan Aachary, Usha Thiyam, and N. A. Michael Eskin -- Tea and coffee: a concise review of effects on cardiovascular risk factors / Ayyappan Appukuttan Aachary, Usha Thiyam, and N. A. Michael Eskin
Summary    "Drawn from the latest clinical and experimental information, this book covers cover products enriched with phytosterols, n-3 fatty acids, garlic extract naturally occurring antioxidants, folic acid, CLA, as well as fibers and flavonoids. It describes the connection between diets, dietary habits, and cardiovascular diseases. It also explains how functional food ingredients and nutraceuticals can mitigate cardiovascular disorders. The authors examine recent technologies for generating novel food products enriched with cardiovascular protective dietary agents. They include experimental and clinical evidence of various ingredients"-- Provided by publisher

Subject    Cardiovascular system -- Diseases -- Diet therapy 
                Functional foods 
note:
Title    Functional foods and cardiovascular disease / edited by Mohammed H. Moghadasian, N.A. Michael Eskin
Imprint    Boca Raton, FL : CRC Press, 2012
Descript    x, 286 p. : ill. ; 27 cm
Bibliog.    Includes bibliographical references and index
Alt Author    Moghadasian, Mohammed H 

    Eskin, N. A. M. (Neason Akivah Michael) 
ISBN    9781420071108
Functional foods and nutraceuticals / Rotimi E. Aluko
Print Location: Science Library: QU145.5 F979a 2012

Subject    Functional foods 
note:
Author    Aluko, Rotimi E 
Title    Functional foods and nutraceuticals / Rotimi E. Aluko
Imprint    New York, NY : Springer, c2012
Descript    xii, 155 p : ill. ; 27 cm
Series    Food science text series 
Bibliog.    Includes bibliographical references and index
ISBN    9781461434795
Functional Foods and Nutraceuticals [electronic resource] / by Rotimi E. Aluko

Contents    Part I: Nutrient Components of Food -- 1.ย Bioactive Carbohydrates -- 2. Bioactive Lipids -- 3. Bioactive Proteins.-ย 4. Bioactive Polyphenols and Carotenoids.-ย Part II: Specific Functional Foods -- 5. Soybean -- 6. Fruits and vegetables -- 7.ย Milk and Milk Products -- 8. Fish -- 9.ย Miscellaneous Foods and Food Components.ย 
Summary    This book provides a mechanistic approach to explaining the health benefits associated with food-derived nutrients. Divided into two parts, the first part discusses the influence of the major food nutrients (carbohydrates, proteins, and lipids) on the metabolic processes that are involved in human chronic diseases. For example, the potential of carbohydrates to reduce cholesterol absorption and enhance colonization of the lower intestinal tract by beneficial organisms, the ability of proteins to reduce blood pressure and oxidative stress, enhance mineral bioavailability, and down-regulate the carcinogenesis process, and the fact that lipids serve as critical substrates for the production of cellular hormones that suppress various inflammatory pathways, are all addressed. Polyphenols, potent antioxidants and anti-atherogenic compounds that scavenge free radicals and prevent lipid peroxidation, are also covered. The second part discusses in detail specific functional foods, such as fish, soybean, milk, tea, fruits and vegetable, coffee, chocolates that influence various physiological pathways involved in health promotion. Functional Foods and Nutraceuticals is an especially useful tool for undergraduate and graduate students interested in understanding the role of nutrients in health promotion and disease prevention. In addition, researchers and policy makers in the life sciences will also find the book to be an invaluable source of information for a detailed understanding of the impact of nutrients and foods on metabolic pathways. Dr. Rotimi Aluko has earned a PhD in Food Chemistry from the University of Guelph, Ontario, Canada and is currently a Professor of Human Nutritional Sciences at the University of Manitoba, Winnipeg, Canada. He has continued to maintain an active research program on functional foods with an emphasis on food protein-derived bioactive peptides.

Subject    Chemistry 
                Food science 
                Nutrition 
                Chemistry 
                Food Science 
                Chemistry/Food Science, general 
                Nutrition 
note: Author    Aluko, Rotimi E. author 
Title    Functional Foods and Nutraceuticals [electronic resource] / by Rotimi E. Aluko
Imprint    New York, NY : Springer New York : Imprint: Springer, 2012 
Descript    XII, 155 p. 26 illus. online resource
    text txt rdacontent
    computer c rdamedia
    online resource cr rdacarrier
    text file PDF rda
Series    Food Science Text Series, 1572-0330
    Food Science Text Series, 1572-0330 
Alt Author    SpringerLink (Online service) 
ISBN    9781461434801
ISBN/ISSN    10.1007/978-1-4614-3480-1

SpringerLink (Online service)
Functional ingredients from algae for foods and nutraceuticals / edited by Herminia Dominguez
Print Location: Science Library :TX402 F979d 2013

Subject    Functional foods 
               Algae as food 
               Algae products 
               Food -- Biotechnology 
note: Title    Functional ingredients from algae for foods and nutraceuticals / edited by Herminia Dominguez
Imprint    Oxford ; Philadelphia : Woodhead Publishing, 2013 
Descript    xxix, 734 pages : illustrations ; 24 cm
Series    Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; number 256
    Woodhead Publishing in food science, technology, and nutrition ; no. 256 
Bibliog.    Includes bibliographical references and index
Alt Author    Dominguez, Herminia, editor 
ISBN    9780857095121 (hbk.)
    0857095129 (hbk.)
Handbook of prebiotics and probiotics ingredients [electronic resource] : health benefits and food applications

Contents    Analysis of dietary fiber and non digestible carbohydrates / Betty W. Li -- Short chain fructo-oligosaccharide : a low molecular weight fructan / Anne Birkett -- Inulin and oligosaccharides : a special focus on human studies / Damien Paineau, Frใaedใaerique Respondek, and Yoram Bouhnik -- Galacto-oligosaccharides / A.M. Bakker-Zierikzee and H.C. Schoterman -- Functional disaccharides / Andrew Szilagyi -- Natural resistant starch as prebiotics and synbiotics / Susan Cho & Terry Finocchiaro -- Lactic acid bacteria and plant fibers : treatment in acute and chronic human disease / Stig Bengmark -- Recent human studies using lactobacillus casei strain shirota / Tetsuri Hori -- Prebiotics and lipid metabolism / Jonathan E. Teitelbaum -- Fermentation of prebiotics and short chain fatty acid production / Julia MW Wong, Cyril CK Kendall, and David JA Jenkins -- Probiotics, and prebiotics in inflammatory bowel diseases / L. Prisciandaro, G.S. Howarth and, M.S. Geier -- Prebiotics and probiotics in pediatric diarrheal disorders -- Anti-carcinogenicity of probiotics, prebiotics and synbiotics / Shalini Jain ... [et al.] -- Prebiotics and probiotics in infant formula / Gแeunther Boehm, Richโaele Wind and, Jan Knol -- Probiotics and prebiotics in the elderly / Reetta Satokari ... [et al.] -- Prebiotics and probiotics in companion animal nutrition / Brittany M. Vester and G. C. Fahey, Jr. -- Probiotics : potential pharmaceutical applications / Kaur IP, Saini A

Subject    Probiotics 
                Functional foods 
                Electronic books.
note:
Title    Handbook of prebiotics and probiotics ingredients [electronic resource] : health benefits and food applications / editors, Susan Sungsoo Cho and E. Terry Finocchiaro
Imprint    Boca Raton : Taylor & Francis, 2010
Descript    xvii, 435 p. : ill
Bibliog.    Includes bibliographical references and index
Alt Author    Cho, Sungsoo 

    Finocchiaro, E. Terry 
ISBN    9781420062151 (e-book : PDF)

Note    Also available in print edition
    Mode of access: World Wide Web
Nutraceutical and Functional Food Regulations in the United States and Around the World (2nd Ed.) Restricted Resource Some full text available
A volume in Food Science and Technology
Edited by:Debasis Bagchi 

ISBN: 978-0-12-405870-5

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality control, a broad spectrum of safety studies and GRAS, peer-reviewed publications and cutting-edge human clinical studies have emerged. An increasing number of additional populations around-the-world now recognize the efficacy and functions of nutraceuticals and functional foods as established by those scientific research studies. As a result, a number of structurally and functionally active novel nutraceuticals and several new functional beverages have been introduced into the marketplace around the world.

 
  • Features fully revised and updated information with current regulations from around the world, including GRAS status and DSHEA regulators
  • Offers 45% new content including three new chapters -NSF: Ensuring the Public Health and Safety Aspects of Nutraceuticals and Functional FoodsRole of the United States Pharmacoepia in the Establishment of Nutraceuticals and Functional Food SafetyAn Overview on the New Dietary Ingredient (NDI) and Generally Recognized as Safe (GRAS) Status, and the addition of cGMP regulations for dietary supplements
  • Includes insight into working with regulatory agencies, processes and procedures
  • Provides a link to the contact information for most regulatory bodies for readers wishing to gain further knowledge

Nutrition / by Paul Insel ... [et al.]
Print Location: Pharmaceutical Sciences Library : QP141 N87 2014

Contents    Food choices : nutrients and nourishment -- Nutrition guidelines and assessment -- Spotlight on complementary and alternative nutrition : functional foods and dietary supplements -- Digestion and absorption -- Carbohydrates -- Lipids -- Proteins and amino acids -- Alcohol -- Metabolism -- Energy balance, body composition, and weight management -- Spotlight on obesity -- Fat-soluble vitamins -- Water-soluble vitamins -- Water and major minerals -- Trace minerals -- Sports nutrition : eating for peak performance -- Spotlight on eating disorders -- Diet and health -- Life cycle : maternal and infant nutrition -- Life cycle : from childhood through adulthood -- Food safety and technology : microbial threats and genetic engineering -- World view of nutrition : the faces of global malnutrition

Subject    Nutritional Physiological Phenomena 
               Food 
               Nutritional Sciences 
note:
Title    Nutrition / by Paul Insel ... [et al.]
Imprint    Burlington, MA : Jones & Bartlett Learning, c2014
Edition    5th ed
Descript    1v. (various pagings) : ill. ; 28 cm
Bibliog.    Includes bibliographical references and index
Alt Author    Insel, Paul M. 
ISBN    9781449649241
           1449649246
 
ผลิตภัณฑ์อาหารเพื่อสุขภาพ
Print Location: Central Library : Chula Collection -- CATALOGING

note:
Author    สุวิมล ทรัพย์วโรบล 
Title    ผลิตภัณฑ์อาหารเพื่อสุขภาพ
Imprint    กรุงเทพฯ : ภาควิชาโภชนาการและการกำหนดอาหาร คณะสหเวชศาสตร์ จุฬาลงกรณ์มหาวิทยาลัย, 2555
 
อาหาร & สุขภาพ / ชนิดา ปโชติการ, ศัลยา คงสมบูรณ์เวช, อภิสิทธิ์ ฉัตรทนานนท์
Print Location: Science Library: 613.2 ช15อ 2557

Contents    หมวดที่1.กินเพื่อสุขภาพที่ดี-- กินเพื่อสุขภาพที่ดี ; บทบาทอาหารมังสวิรัติกับ
สุขภาพ ; โภชนาการเพื่อผู้บริหาร ; บทบาทของอาหารและความจำ ; โภชนาการเสริมสร้างสุขภาพผิว ; กินล้างพิษ --หมวดที่2. Functional foods for health -- แนวคิดปัจจุบันของอาหารฟังก์ชั่น ; อาหารฟังก์ชั่นในยุคปัจจุบันกับการส่งเสริมสุขภาพ ; น้ำมันปลากับสุขภาพ ; ประโยชน์ของน้ำมันอีฟนิงพริมโรส ; ซุปไก่สกัด ; สมุนไพรพริกกับสุขภาพ ; ผลไม้บิลเบอร์รี่กับสุขภาพ ; จมูกถั่วเหลื่องและสุขภาพ ; ไพรไบโอติกและพรีไบโอติกต่อสุขภาพ ; เห็ดทางการแพทย์กับสุขภาพ ; สาหร่ายกับประโยชน์ด้านสุขภาพ ; จินเซนโนไซด์จากโสมกับสุขภาพ ; คามู คามู ผลไม้ส่งเสริมสุขภาพ

Subject    อาหารเพื่อสุขภาพ 
    โภชนาการ 
    สุขภาพ -- โภชนาการ 
note:
Author    ชนิดา ปโชติการ 
Title    อาหาร & สุขภาพ / ชนิดา ปโชติการ, ศัลยา คงสมบูรณ์เวช, อภิสิทธิ์ ฉัตรทนานนท์
Imprint    กรุงเทพฯ : เสริมมิตร, 2557
Edition    พิมพ์ครั้งที่ 5
Descript    214 หน้า : ภาพประกอบ ; 26 ซม
Alt Author    ศัลยา คงสมบูรณ์เวช 
                    อภิสิทธิ์ ฉัตรทนานนท์  
ISBN    9749305183
อาหารเพื่อสุขภาพ สารอาหารเชิงพันธภาพและกลไกการทำงาน / อัญชลี ศรีจำเริญ
Print Location: Allied Health Sciences Library: QU145 อ6 2555

Contents    อาหารเชิงพันธภาพ (Functional food) -- สารอาหารเชิงพันธภาพประเภทคาร์โบไฮเดรต -- สารอาหารเชิงพันธภาพประเภทไขมัน -- สารอาหารเชิงพันธภาพประเภทโปรตีน -- สารอาหารเชิงพันธภาพประเภทโพลิฟีนอล --สารเชิงพันธภาพประเภทโพรไบโอติก (Probiotic)

Subject    อาหารเพื่อสุขภาพ 
                โภชนบำบัด 
                โภชนาการ 
note:
Author    อัญชลี ศรีจำเริญ 
Title    อาหารเพื่อสุขภาพ สารอาหารเชิงพันธภาพและกลไกการทำงาน / อัญชลี ศรีจำเริญ
Imprint    กรุงเทพฯ : สำนักพิมพ์แห่งจุฬาลงกรณ์มหาวิทยาลัย, 2555
Edition    พิมพ์ครั้งที่ 1
Descript    181 หน้า : ภาพประกอบ
ISBN    9789740330356
 
   
 

Journals / Magazines

Journal of Functional Foods Restricted Resource
 

Journal of Functional Foods is the official scientific journal of the International Society for Nutraceuticals and Functional Foods (ISNFF)
 
The journal will cover (but will not be restricted to) the fields of
plant bioactives; antioxidants and ageing; dietary fibre, prebiotics and functional starches; probiotics and probiotic functional foods; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements; functional beverages and food products; and molecular nutrition and other relevant aspects of disease prevention and treatment.

Papers will cover such issues as new functional food bioactives; efficacy and safety of bioactive compounds and other functional food constituents using genomic technologies, bioassays and dynamic models; characterisation of functional foods and functional constituents with reference to product development; preparation of natural and synthetic ingredients for use in foods, supplements or premixes and improvement of ingredient quality; use of natural and synthetic ingredients in foods, supplements or premixes, effects of processing (including packaging, storage etc) on functionality and improvement of product quality; verification, quality control and traceability of natural and synthetic functional food ingredients and products; improvement of the quality of foods with inherent health benefits ; development and commercialisation of specific functional food products, supplements or functional ingredients; and the regulatory aspects of functional foods and related issues eg labelling, substantiation of health claims.


note: Journal Metrics

Source Normalized Impact per Paper (SNIP): 2.114
SCImago Journal Rank (SJR): 1.523
Impact Factor: 4.480
5-Year Impact Factor: 4.462
Imprint: ELSEVIER
ISSN: 1756-4646
Nutrafoods Some full text available
ISSN1827-8590 (Print) 2240-5291 (Online)
Available between:  2010 - 2014
Coverage: Volume 9 / 2010 - Volume 13 / 2014
Publisher: Springer Milan
Topics: Food Science
  Clinical Nutrition

Coverage spans the field of nutriceuticals, from dietary food supplements to the development of ingredients and product safety
 
  • Coverage spans the field of nutraceuticals
  • Presents information on all aspects of ingredients and products development
  • Publishes scientific and technical research reports of varying lengths  
NUTRAfoods  is a peer-reviewed quarterly journal focusing on nutraceuticals, with coverage extending to dietary-food supplements, herbals, functional foods and beverages and related topics from product development to efficacy studies.

note: Database: SpringerLink

Articles

Cereal based functional food of Indian subcontinent: a review Restricted Resource Some full text available
Author(s): Arpita Das, Utpal Raychaudhuri, Runu Chakraborty
Journal of Food Science and Technology: December 2012, Volume 49, Issue 6, pp 665-672
Cover Date: 2012-12-01
DOI: 10.1007/s13197-011-0474-1
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer-Verlag
Topics: Nutrition
             Food Science
            Chemistry/Food Science, general
Keywords: Cereal
                 Functional food
                 Probiotic
                 Prebiotics

Abstract:
Due to constant health awareness and readily available information on usefulness of different diet and their direct link with health, the demand of functional food is increasing day by day. The concept of functional foods includes foods or food ingredients that exert a beneficial effect on host health and/or reduce the risk of chronic disease beyond basic nutritional functions. Increasing awareness of consumer health and interest in functional foods to achieve a healthy lifestyle has resulted in the need for food products with versatile health-benefiting properties. Cereal- and cereal component-based food products offer opportunities to include probiotics, prebiotics, and fibers in the human diet. Various growth studies using probiotic Lactic acid bacteria on cereal-based substrates and utilization of whole grain or components as high-fiber foods in developing novel food products lend support to the idea that cereal-based media may well be good probiotic carriers. It is essential that science and traditional knowledge should go together to find mutually beneficial results. In the Indian subcontinent, making use of fermented food and beverages using local food crops and other biological resources are very common. But the nature of the products and the base material vary from region to region.
note: Database: SpringerLink
Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications Restricted Resource
Authors: Lokesh Pathak
Yadvendra Agrawal
S
ource: Journal of Food Science and Technology  
DOI: 10.1007/s13197-015-1742-2
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer India
Topics: Food Science
             
Nutrition
             Chemistry/Food Science, general
Keywords: Supramolecular assemblies
               
Nano-encapsulation
               
Aqueous food
              
Antioxidant
Abstract: The supramolecular nano-assemblies formed by electrostatic interactions of two oppositely charged lipid and polymer have been made and used as nanocarriers for curcumin to address its bioavailability and solubility issues. These curcumin encapsulated nano-supramolecular assemblies were characterized with respect to their size (dynamic light scattering), morphology (TEM, SEM), zeta potential (Laser Doppler Velocimetry), encapsulation efficiency (EE), curcumin loading (CL) etc. Stability of the nano-assemblies was assessed at different storage times as a function of varying pH and temperature. The physicochemical characterization of nano-assemblies was performed using Fourier Transform Infra Red Spectroscopy (FT-IR) and Differential Scanning Calorimetry (DSC). The in-vitro antioxidant lipid peroxidation (TBARS), radical scavenging (DPPH, NO, H2O2, reducing power) activity assays of powdered curcumin and nano-encapsulated curcumin were performed. It was found that nano-encapsulated curcumin were roughly spherical in shape, presented high positive zeta potential (>30 mV), monodisperse (polydispersity index <0.3), amorphous in nature, stable in the pH range of 2–6 and have enhanced antioxidant potency in comparison to crystalline curcumin in aqueous media. In conclusion, the curcumin encapsulated nanocarriers system has great potential as functional food ingredient of natural origin.

 

note: Database: SpringerLink
Curcumin loaded self assembled lipid-biopolymer nanoparticles for functional food applications Restricted Resource Some full text available
Autjor(s): Lokesh Pathak, Abhinav Kanwal, Yadvendra Agrawal
Journal of Food Science and Technology: February 2015
DOI: 10.1007/s13197-015-1742-2
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer India
Topics: Food Science
            Nutrition
            Chemistry/Food Science, general
Keywords: Supramolecular assemblies
                 Nano-encapsulation
                 Aqueous food
                 Antioxidant

Abstract:
The supramolecular nano-assemblies formed by electrostatic interactions of two oppositely charged lipid and polymer have been made and used as nanocarriers for curcumin to address its bioavailability and solubility issues. These curcumin encapsulated nano-supramolecular assemblies were characterized with respect to their size (dynamic light scattering), morphology (TEM, SEM), zeta potential (Laser Doppler Velocimetry), encapsulation efficiency (EE), curcumin loading (CL) etc. Stability of the nano-assemblies was assessed at different storage times as a function of varying pH and temperature. The physicochemical characterization of nano-assemblies was performed using Fourier Transform Infra Red Spectroscopy (FT-IR) and Differential Scanning Calorimetry (DSC). The in-vitro antioxidant lipid peroxidation (TBARS), radical scavenging (DPPH, NO, H2O2, reducing power) activity assays of powdered curcumin and nano-encapsulated curcumin were performed. It was found that nano-encapsulated curcumin were roughly spherical in shape, presented high positive zeta potential (>30 mV), monodisperse (polydispersity index <0.3), amorphous in nature, stable in the pH range of 2–6 and have enhanced antioxidant potency in comparison to crystalline curcumin in aqueous media. In conclusion, the curcumin encapsulated nanocarriers system has great potential as functional food ingredient of natural origin.
Evaluation of Phytosterols in Milk and Yogurts Used as Functional Foods in Portugal Restricted Resource Some full text available
Author(s): David Saraiva, Maria da Conceição Castilho, Maria do Rosário Martins, Maria Irene Noronha da Silveira, Fernando Ramos
Food Analytical Methods: March 2011, Volume 4, Issue 1, pp 28-34
Cover Date: 2011-03-01
DOI: 10.1007/s12161-010-9131-y
Print ISSN: 1936-9751
Online ISSN: 1936-976X
Publisher: Springer-Verlag
Topics: Analytical Chemistry
            Microbiology
            Chemistry/Food Science, general
            Food Science
Keywords: Plant Sterols
                 Plant Stanols
                 Cholesterol
                 Milk
                Yogurt
                GC-MS
Abstract:
The early development of cardiovascular diseases, one of the major death causes in Europe, is clearly associated with high plasmatic cholesterol levels. However, it is demonstrated that the ingestion of phytosterols-enriched milk and yogurts could reduce cholesterolemia. The purpose of the present work was to assess the commercially available phytosterols-enriched milk and yogurts. As such, the available three milk and seven yogurt presentations in Portuguese market were collected during 2008 and analyzed through gas chromatography coupled with mass detection. All the analyzed milk samples were in agreement with the proportion established by the European Commission, with β-sitosterol as the more abundant phytosterol. However, and contrarily to milk, the different yogurt manufacturers had different options in the phytosterols added to the dairy foods commercialized.
note: Database: SpringerLink
Flax and flaxseed oil: an ancient medicine & modern functional food Restricted Resource Some full text available
Author(s): Ankit Goyal, Vivek Sharma, Neelam Upadhyay, Sandeep Gill, Manvesh Sihag
Journal of Food Science and Technology: September 2014, Volume 51, Issue 9, pp 1633-1653
Cover Date: 2014-09-01
DOI: 10.1007/s13197-013-1247-9
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer India
Topics: Food Science
             Nutrition
             Chemistry/Food Science, general
Keywords: Flaxseed
                 α-linolenic acid
                 Lignans
                 Health benefits
                 Bakery products

Abstract
Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals’ recent studies and commercial use in various food products.
note: Database: SpringerLink
Flaxseed—a potential functional food source Restricted Resource Some full text available
Author(s): Priyanka Kajla, Alka Sharma, Dev Raj Sood
Journal of Food Science and Technology: February 2014
DOI: 10.1007/s13197-014-1293-y
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer India
                 Topics
                 Food Science
                 Nutrition
                Chemistry/Food Science, general
Keywords: Flaxseed
                 Functional properties
                 Nutritional quality
                 Processing
                 Alpha-linolenic acid
                 Dietary fiber
                 Lignans
                 Health benefits
Abstract: 
There is currently much interest in phytochemicals as bioactive molecules of food. Functional foods are an emerging field in food science due to their increasing popularity among health conscious consumers. Flaxseed is cultivated in many parts of world for fiber, oil as well as for medicinal purposes and also as nutritional product. In this review, nutrients, anti-nutrients, functional properties, processing, metabolism and health benefits of bioactive molecules viz., essential fatty acids, lignans and dietary fiber of flaxseed are discussed.
note: Database: SpringerLink
Formulation and characterization of functional foods based on fruit and vegetable residue flour Restricted Resource Some full text available
Author(s): Mariana S. L. Ferreira, Mônica C. P. Santos, Thaísa M. A. Moro, Gabriela J. Basto, Roberta M. S. Andrade, Édira C. B. A. Gonçalves
Journal of Food Science and Technology: February 2015, Volume 52, Issue 2, pp 822-830
Cover Date: 2015-02-01
DOI: 10.1007/s13197-013-1061-4
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer India
Topics: Food Science
             Nutrition
             Chemistry/Food Science, general
Keywords: Biscuits
                 By-products
                 Cereal bars
                 Food development
                 Integral exploitation
                 Proximate composition
Abstract: 
Fruits and vegetables are extensively processed and the residues are often discarded. However, due to their rich composition, they could be used to minimize food waste. This study aimed to develop food products based on the solid residue generated from the manufacture of an isotonic beverage. This beverage was produced based on integral exploitation of several fruits and vegetables: orange, passion fruit, watermelon, lettuce, courgette, carrot, spinach, mint, taro, cucumber and rocket. The remaining residue was processed into flour and its functional properties were evaluated. The fruit and vegetable residue (FVR) flour was incorporated with different levels (20 to 35 %) into biscuits and cereal bars. The proximate composition, microbiological stability until 90 days and consumer acceptance were analyzed. The FVR flour presented a higher water holding capacity than oil holding capacity, respectively 7.43 and 1.91 g g−1 of flour, probably associated with its high levels of carbohydrates (53 %) and fibres (21.5 %). Biscuits enriched with 35 % of FVR flour presented significantly higher fibre, ranging from 57 % to 118 % and mineral contents, from 25 % to 37 % than when only 20 % was added. Cereal bars presented about 75 % of fibres and variable mineral contents between 14 % and 37 %. The incorporation of FVR did not change the fat content. The microbiological examinations are within acceptable limits according to international regulation. The incorporation of FVR flour did not impair consumer acceptance, the sensory attributes averaged around 6. The chemical, microbiological and sensorial results of the designed products attested for an alternative towards applying and reducing agro-industrial wastes.
 
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Functional and nutritional evaluation of supplementary food formulations Restricted Resource Some full text available
Authors: Anjum Khanam, Rashmi Kumkum ChikkeGowda, Bhagya Swamylingappa
Journal of Food Science and Technology April 2013, Volume 50, Issue 2, pp 309-316
Cover Date: 2013-04-01
DOI: 10.1007/s13197-011-0344-x
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer-Verlag
Keywords: Supplementary food
                 
Fortification
                 
Nutritional characteristics
                
Protein efficiency ratio

Abstract:
Two type of ready to eat supplementary food formulations were developed by roller drying based on wheat, soy protein concentrate, whey protein concentrate, and green gram flour and were fortified with vitamins and minerals to meet the one third of the Recommended daily allowance (RDA). The supplementary food formulations contained 20–21% protein, 370–390 kcal of energy and 2,300 μg of β-carotene per 100 g serving. The physico-chemical, functional and nutritional characteristics were evaluated. The chemical score indicated that sulphur containing amino acids were the first limiting in both the formulations. The calculated nutritional indices, essential amino acid index, biological value, nutritional index and C-PER were higher for formula II. Rat bioassay showed higher PER (2.3) for formula II compared to formula I (2.1). The bioaccessibility of iron was 23%. Sensory studies indicated that the products were acceptable with a shelf life of 1 year under normal storage condition. However, the formulations were nutritionally better than only cereal based supplementary food formulations available commercially. The product could be served in the form of porridge with water/milk or in the form of small laddu.
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Functional components and medicinal properties of food: a review Restricted Resource Some full text available
Author(s): Christian Izuchukwu Abuajah, Augustine Chima Ogbonna, Chijioke Maduka Osuji
Journal of Food Science and Technology: May 2014
DOI: 10.1007/s13197-014-1396-5
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer India
Topics: Food Science
             Nutrition
             Chemistry/Food Science, general
Keywords: Biomolecules
                 Foods
                 Functional
                 Medicine
                 Physiological
                 Phytochemicals

Abstract:
Research has proved a relationship between functional components of food, health and well-being. Thus, functional components of food can be effectively applied in the treatment and prevention of diseases. They act simultaneously at different or identical target sites with the potential to impart physiological benefits and promotion of wellbeing including reducing the risk of cancer, cardiovascular disease, osteoporosis, inflammation, type II diabetes, and other chronic degenerative diseases, lowering of blood cholesterol, neutralization of reactive oxygen species and charged radicals, anticarcinogenic effect, low-glycaemic response, etc. Previously, it was thought that functional ingredients such as non-starchy carbohydrates including soluble and insoluble dietary fibres, fucoidan; antioxidants including polyphenols, carotenoids, tocopherols, tocotrienols, phytosterols, isoflavones, organosulphur compounds; plant sterols and soy phytoestrogens occur only in plant foods (whole grains, fruits, and vegetables) as phytochemicals. However, probiotics, prebiotics, conjugated linolenic acid, long-chain omega-3, −6 and −9-polyunsaturated fatty acids, and bioactive peptides have proved that functional components are equally available in animal products such as milk, fermented milk products and cold-water fish. The way a food is processed affects its functional components. Many processing techniques have been found to lower the concentration of functional components in food. Conversely, other techniques were found to increase them. Hence, in a time when the role of a healthy diet in preventing non-communicable diseases is well accepted, the borderline between food and medicine is becoming very thin.
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Functional food awareness and perceptions in relation to information sources in older adults Restricted Resource Some full text available
Author(s): Meagan N Vella, Laura M Stratton, 
Alison M Duncan
Nutrition Journal: May 2014, 13:44
Online Date: May 2014
DOI: 10.1186/1475-2891-13-44
Online ISSN: 1475-2891
Publisher: BioMed Central
Topics: Nutrition
            Clinical Nutrition
Keywords:
            Functional food
            Older adult
            Questionnaire
            Nutrition information
            Health claim
Abstract:
Background
The functional food industry has experienced innovative and economic expansion, yet research into consumer perceptions of functional foods and their associated health claims is limited. Among consumers, older adults could benefit from functional foods due to age-related issues pertaining to food and health. The purpose of this research was to identify the need for information related to functional foods among older adults (≥60 years old) and to assess awareness and perceptions of health claims on functional food packages.
Methods
Community-dwelling older adults (n = 200) completed a researcher administered questionnaire designed to collect information about functional foods including current consumption, motivating factors for consumption, perceived need for information, sources of information for functional foods and awareness of health claims.
Results
Prevalence of functional food consumption among participants was 93.0%. Increased awareness and knowledge was the most commonly reported factor that would promote functional food consumption (85.5%) and 63.5% of participants wanted more information about functional foods with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). Participants were predominately (93.5%) aware of health claims on functional foods and those with more education were more likely to report being aware of health claims (p = 0.045).
Conclusions
Although functional food consumption among older adults in this sample is high, there is a need for further information regarding functional foods. These results inform stakeholders regarding the potential for information to influence functional food acceptance among older adult consumers.

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Functional Food Ingredients Based on Sunflower Protein Concentrates Naturally Enriched with Antioxidant Phenolic Compounds Restricted Resource Some full text available
Author(s): Pablo R. Salgado, Sara E. Molina Ortiz, Silvana Petruccelli, Adriana N. Mauri
Journal of the American Oil Chemists' Society: May 2012, Volume 89, Issue 5, pp 825-836
Cover Date
2012-05-01
DOI: 10.1007/s11746-011-1982-x
Print ISSN: 0003-021X
Online ISSN: 1558-9331
Publisher: Springer-Verlag
Topics: Food Science
            Industrial Chemistry/Chemical Engineering
            Biotechnology
            Agriculture
            Biomaterials
Keywords: 
Sunflower protein concentrates
                  Phenolic compounds
                  Functional properties
                  Solubility
                  WIC
                  WHC
                  Emulsions
                  Foams
                  Gelation
Abstract: 

The functional properties of three sunflower protein concentrates having different content of phenolic compounds (mainly chlorogenic and caffeic acids) obtained from sunflower oil cake, a by-product of the oil industry, were evaluated. Sunflower protein concentrates exhibited high water solubility and moderate water-imbibing and water-holding capacities. It was possible to obtain foams and emulsions of different stability at different pH and ionic strength from these protein concentrates, as well as self-supporting gels produced by thermal induction. The presence of phenolic compounds not only conferred antioxidant activity and changed the color of protein products, but also reduced the water imbibing capacity of sunflower protein concentrates, the stability of the emulsions obtained, and the hardness of protein gels. In contrast, phenolic compounds did not modify the water holding capacity, their water solubility or their foaming properties. These results suggest that these protein products may be used as functional ingredients in the food industry.
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Functional foods/ingredients and dental caries Restricted Resource Some full text available
Author(s): Cor van Loveren, Zdenek Broukal, Edgar Oganessian
European Journal of Nutrition: July 2012, Volume 51, Issue 2 Supplement, pp 15-25
Cover Date: 2012-07-01
DOI: 10.1007/s00394-012-0323-7
Print ISSN: 1436-6207
Online ISSN: 1436-6215
Publisher: Springer-Verlag
Topics: Nutrition
            Introduction
Introduction: 
In dentistry, there is a well-established practice of fluoridating water, salt and milk for the prevention of dental caries. The use of other foods to promote oral health is another step in the same direction, and the development of research into adding therapeutic benefit to food is welcome. As the mouth is at the beginning of the gastrointestinal tract, the potential to capture oral health benefits from the emerging developments in functional foods is considerable. This chapter will consider whether the prevention of dental caries could benefit substantially from the development of functional foods. ‘Functional Foods’ are foods or foods with components that may provide a health benefit beyond basic nutrition. Examples can include fruits and vegetables, whole grains, fortified or enhanced foods and beverages, and some dietary supplements. Functional attributes of many traditional foods are being discovered, while new food products are being developed with beneficial compon ...
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Functional foods: An overview Restricted Resource Some full text available
Authur(s): Sumeet Kaur, Madhusweta Das
Food Science and Biotechnology: August 2011, Volume 20, Issue 4, pp 861-87
Cover Date: 2011-08-01
DOI: 10.1007/s10068-011-0121-7
Print ISSN: 1226-7708
Online ISSN: 2092-6456
Publisher: The Korean Society of Food Science and Technology
Topics: Nutrition
            Food Science
Keywords: functional food
                 health food
                 fortified food
Abstract
A direct relationship between foods and health has led to various scientific studies to find the significance of foods or food ingredients on specific functions in the body. The term functional food refers to food with specific beneficial functions, is first coined in Japan. The present paper reviews the factors that have driven the functional food development, various definitions proposed by different authors and their classification. It also provides an overview on various functional ingredients in different food sources along with their potential health benefits, state of the art in commodity-based development and research on functional foods, the key factors required for their mass popularity, including some highlights on the increase in the global market share for such products. Mentions have also been made on the fact that framed rules for proving health claims of functional foods by conducting longitudinal studies before launching in the market are still lacking in many countries.
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Hybrid Amine-Functionalized Titania/Silica Nanoparticles for Solid-Phase Extraction of Lead, Copper, and Zinc from Food and Water Samples: Kinetics and Equilibrium Studies Restricted Resource Some full text available
Cover Date:  2015-04-01
DOI: 10.1007/s12161-014-9964-x
Print ISSN: 1936-9751
Online ISSN: 1936-976X
Publisher: Springer US
Topics: Food Science
            Chemistry/Food Science, general
            Microbiology
            Analytical Chemistry
Keywords: Hybrid amine-functionalized titania/silica nanoparticles
                 Food
                 Water
                 Solid-phase extraction
                 Kinetic
                 Thermodynamic
Abstract:
In the present study, hybrid amine-functionalized titania/silica nanoparticles were employed as a new and novel adsorbent for solid-phase extraction of Pb2+, Cu2+, and Zn2+ ions prior to their determination using flame atomic absorption spectrometry. Under the best conditions (including adsorbent, 0.4 g; eluent, 5.0 mL nitric acid (HNO3), 3.0 mol L−1, 1.0 mL min−1; and sample, pH 5.0, 3.0 mL min−1), detection limits, adsorption capacities, and preconcentration factors were 0.12–0.24 μg L−1, 7.1–20.7 mg g−1, and 200, respectively. To predict the adsorption isotherms, different isotherm models were studied and the obtained results showed that the Langmuir model is the most suitable one to explain the experimental data. The kinetics of the reaction followed pseudo-second-order kinetic model. Thermodynamic parameters like free energy (ΔG 0) and enthalpy (ΔH 0) confirmed the spontaneous and exothermic nature of the process. The method was successfully applied for determination of the analytes in different food and water samples.
note: Databsae: SpringerLink
Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food Restricted Resource Some full text available
Author(s): Pawel Pasko, Joanna Gdula-Argasinska, Joanna Podporska-Carroll, Brid Quilty, Renata Wietecha-Posluszny, Malgorzata Tyszka-Czochara, Pawel Zagrodzki
Nutrition Journal  May 2014, 13:44
Online Date:  May 2014
DOI: 10.1186/1475-2891-13-44
Online ISSN: 1475-2891
Publisher: BioMed Central
Topics: Nutrition
            Clinical Nutrition
            Keywords
            Functional food
            Older adult
            Questionnaire
            Nutrition information
            Health claim

Abstract:
Background
The functional food industry has experienced innovative and economic expansion, yet research into consumer perceptions of functional foods and their associated health claims is limited. Among consumers, older adults could benefit from functional foods due to age-related issues pertaining to food and health. The purpose of this research was to identify the need for information related to functional foods among older adults (≥60 years old) and to assess awareness and perceptions of health claims on functional food packages.
Methods
Community-dwelling older adults (n = 200) completed a researcher administered questionnaire designed to collect information about functional foods including current consumption, motivating factors for consumption, perceived need for information, sources of information for functional foods and awareness of health claims.
Results
Prevalence of functional food consumption among participants was 93.0%. Increased awareness and knowledge was the most commonly reported factor that would promote functional food consumption (85.5%) and 63.5% of participants wanted more information about functional foods with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). Participants were predominately (93.5%) aware of health claims on functional foods and those with more education were more likely to report being aware of health claims (p = 0.045).
Conclusions
Although functional food consumption among older adults in this sample is high, there is a need for further information regarding functional foods. These results inform stakeholders regarding the potential for information to influence functional food acceptance among older adult consumers
note: Database: SpringerLink
Influence of selenium supplementation on fatty acids profile and biological activity of four edible amaranth sprouts as new kind of functional food Restricted Resource Some full text available
Author(s): Pawel Pasko, Joanna Gdula-Argasinska, Joanna Podporska-Carroll, Brid Quilty, Renata Wietecha-Posluszny, Malgorzata Tyszka-Czochara, Pawel Zagrodzki
Journal of Food Science and Technology: October 2014
DOI: 10.1007/s13197-014-1602-5
Print ISSN: 0022-1155
Online ISSN: 0975-8402
Publisher: Springer India
Topics:  Food Science
             Nutrition
             Chemistry/Food Science, general
Keywords: Amaranth sprouts
                 New functional food
                 Selenium supplementation
                 Fatty acid profile
                 Antioxidant activity
                 Antibacterial and antifungal properties

Abstract:
Suitability assessment of amaranth sprouts as a new functional food was carried out. The optimisation of sprouting process and the influence of selenium supplementation, in doses 10, 15, and 30 mg/l of selenium as sodium selenite, on amaranth growth and fatty acid profile were examined. Methods such as FRAP, DPPH, polyphenols content and GPX activity were applied to characterize antioxidant potential of seeds and sprouts of four different edible amaranth genera. E. coli, S. aureus, C. albicans were used to evaluate amaranth sprouts antimicrobial properties. Interaction between amaranth sprouts and biological systems was assessed by analysing antibacterial and antifungal properties with a disc diffusion test. The studies proved amaranth sprouts to be potentially attractive as functional food. As confirmed by all the data amaranth sprouts are suitable as a moderate selenium accumulator and are rich in essential fatty acids, especially linoleic and alpha-linolenic acids, which are precursors of long chain polyunsaturated fatty acids. Thus, it opens dietary opportunities for amaranth sprouts. They can also serve as a moderate source of antioxidant compounds. Nevertheless, the experiments revealed neither antibacterial, nor antifungal properties of sprouts. In general, amaranth sprouts biological activity under evaluation has failed to prove to be significantly impacted by selenium fertilization.
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Introduction: functional foods and oral health Restricted Resource Some full text available
Xiaojie Wang, Adrian LussiCover Date
2012-07-01
DOI
10.1007/s00394-012-0322-8
Print ISSN
1436-6207
Online ISSN
1436-6215
Publisher
Springer-Verlag
Topics

Nutrition
This is an excerpt from the content
The health of oral tissues and organs are, more or less, inevitably related to the chemical, physical and physiological properties of foods and diets. It is recognized that various dietary components may impair oral health; for example, a high frequency of consumption of fermentable carbohydrates such as sugars and starches are considered a risk factor for dental caries when a frequent intake is associated with low oral hygiene. Food acids (phosphoric and citric acid, to name a few) are risk factors for dental erosion.
Already several decades ago, research aimed to identify the role of non-fermentable bulk sweeteners such as polyols in the prevention of dental caries. The tooth-friendliness of polyols, such as erythritol, isomalt, lactitol, mannitol, sorbitol and xylitol, has meanwhile been well established and has led to sugar-free confectionary and chewing gums in which they replace fermentable ingredients.
More recent interests have been focussed on the active potential of foods and d ...
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Peptide enriched functional food adjunct from soy whey: A statistical optimization study Restricted Resource Some full text available
Author(s): Anshu Singh, Rintu Banerjee
Food Science and Biotechnology: February 2013, Volume 22, Issue 1 Supplement, pp 65-71
Cover Date: 2013-02-01
DOI: 10.1007/s10068-013-0050-8
Print ISSN: 1226-7708
Online ISSN: 2092-6456
Publisher: The Korean Society of Food Science and Technology
Topics: Food Science
             Nutrition
             Keywords
             soy whey
             optimization
             bioactive peptide
             Aspergillus awamori
             antioxidant

Abstract: Soy whey is generated as a process waste while preparing soy based food products tofu, causing environmental pollution and also representing an economic penalty against the industrial process. Therefore, its valorization is of prime importance to the industry. The present investigation aims to convert this proteinaceous waste into bioactive peptide enriched hydrolysate. Soy whey protein was enzymatically treated with the Aspergillus awamori nakazawa protease. Respective protease was efficient to produce antioxidant peptide beholding radical scavenging ability of 40–50% at normal conditions. Remarkable increase in the radical scavenging activity upto 70% was noticed at the response surface methodology (RSM) based optimized condition: temperature 40°C, salt concentration (NaCl) 0.05 M, surfactant concentration (Triton-X 100) 0.0075%, hydrolysis time 80 min, and enzyme to substrate concentration 164 IU/g of soy whey protein. The present study emphasizes the biotransformation of proteineceous waste into antioxidant peptide rich soy whey protein hydrolysate to be considered as additives for food preparation and formulation.
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Quantitative ethnobotany and traditional functional foods Restricted Resource Some full text available
Author(s):  Marco Valussi, Antonella Silvia Scirè
Nutrafoods: September 2012, Volume 11, Issue 3, pp 85-93
Cover Date: 2012-09-01
DOI: 10.1007/s13749-012-0032-0
Print ISSN: 1827-8590
Online ISSN: 2240-5291
Publisher: Springer Milan
Topics: Clinical Nutrition
            Nutrition
             Food Science
Keywords: Relative Cultural Importance Indices
                 relational efficacy
                 ethnopharmacology
                 bitter
                 pungent
Abstract: 
The term functional foods is a modern one, but plants used interchangeably as foods and as medicines, or foods “good for your health” have been part of human heritage since prehistoric times. Defining functional foods in ethnobotanical terms helps to identify a cross-disciplinary, heuristic approach to this field of study, which addresses the issue of relevance of ethnobotanical and historical data for present-day concerns. The so-called ethnobotanical approach to bioprospecting has been said to be more efficient than the random one, in particular when used alongside a phylogenetic approach. This article critically reviews theoretical bases, strengths and weaknesses of the quantitative ethnobotanical method, and proposes its use for a cross-cultural comparison of plant remedies for gastrointestinal problems. These remedies are very common in traditional pharmacopoeias, and are prevalent and almost limited to a few taxa that share a very similar phytochemical make up. For these reasons we believe that applying the ethnobotanical filter to functional foods bypasses some of the problems of this method.


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Quercetin-Loaded Lecithin/Chitosan Nanoparticles for Functional Food Applications Restricted Resource Some full text available
Author(s): Marthyna P. Souza, Antônio F. M. Vaz, Maria T. S. Correia, Miguel A. Cerqueira, António A. Vicente, Maria G. Carneiro-da-Cunha
Food and Bioprocess Technology: April 2014, Volume 7, Issue 4, pp 1149-1159
Cover Date: 2014-04-01
DOI: 10.1007/s11947-013-1160-2
Print ISSN: 1935-5130
Online ISSN: 1935-5149
Publisher: Springer US
Topics: Food Science
            Chemistry/Food Science, general
            Agriculture
            Biotechnology
Keywords: Quercetin-loaded nanoparticles
                 Bioactive compounds encapsulation
                 Nanostructure self-assembly
                 Lecithin/chitosan nanoparticles
                 Antioxidant

Abstract
This study aimed at the encapsulation of quercetin into lecithin/chitosan nanoparticles using the electrostatic self-assembly technique, followed by evaluation of their functionality (antioxidant activity) and stability at different environmental conditions. These nanoparticles were characterized in terms of: average size, morphology, zeta potential, encapsulation efficiency, loading, and spectroscopic characteristics. Quercetin has been successfully encapsulated in lecithin/chitosan nanoparticles with an efficiency of 96.13 ± 0.44 %. Nanoparticles presented a spherical morphology with an average size of 168.58 ± 20.94 nm and a zeta potential of 56.46 ± 1.94 mV. Stability studies showed that nanoparticles are stable to temperatures ranging between 5 and 70 °C and a pH variation from 3.3 to 5.0. Moreover, encapsulated quercetin showed improved antioxidant properties when compared to free-quercetin. Our results suggest that quercetin-loaded lecithin/chitosan nanoparticles can be used in the manufacture of functional foods.
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Technological aspects of probiotic functional food development Restricted Resource Some full text available
Author(s): Shalini Mishra, H. N. Mishra
Nutrafoods: Volume 11Issue 4pp 117-130
Cover Date: 2012-12-01
DOI: 10.1007/s13749-012-0055-6
Print ISSN: 1827-8590
Online ISSN: 2240-5291
Publisher: Springer Milan
Topics: Food Science
  Clinical Nutrition​​​​​
Keywords: functional foods
  • fermentation
  • probiotics
  • food matrix
  • processing and packaging

Abstract: 
Fermented food containing live cultures called probiotics are considered as fermented functional foods. Probiotics, when consumed in adequate numbers, provide a health benefit directly or indirectly by production of metabolites to the host. The development of probiotic products is a research priority and challenge for both industry and science sectors due to increasing consumer awareness of their ability to maintain good health along with the supply of essential nutrition. This review presents an overview of probiotic food development, various matrices for probiotic foods, and processing and packaging of probiotic foods.

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Yacon (Smallanthus sonchifolius): A Functional Food Restricted Resource Some full text available
Author(s): Grethel Teresa Choque Delgado, Wirla Maria da Silva Cunha Tamashiro, Mário Roberto Maróstica Junior, Glaucia Maria Pastore
Plant Foods for Human Nutrition: September 2013, Volume 68, Issue 3, pp 222-228
Cover Date: 2013-09-01
DOI: 10.1007/s11130-013-0362-0
Print ISSN: 0921-9668
Online ISSN: 1573-9104
Publisher: Springer US
Topics: Food Science
            Chemistry/Food Science, general
             Nutrition
             Ecology
             Plant Physiology
Keywords: Fructans
                 Fructooligosaccharides
                 Phenolic compounds
                 Prebiotics
                 Yacon
Abstract: 
Yacon (Smallanthus sonchifolius) is an Andean tuberous root that is regarded as a functional food given that it contains fructooligosaccharides (FOS), inulin and phenolic compounds. The consumption of FOS and inulin improves the growth of bifidobacteria in the colon, enhances mineral absorption and gastrointestinal metabolism and plays a role in the regulation of serum cholesterol. Furthermore, the literature reports that the consumption of these prebiotics promotes a positive modulation of the immune system, improving resistance to infections and allergic reactions. Certain studies have demonstrated the potential of yacon as an alternative food source for those patients with conditions that require dietary changes. This review intends to describe the potential of yacon as a prebiotic and its cultivation and industrial processing for human consumption.
note: Database: SpringerLink

Research Reports

การใช้ประโยชน์โปรตีนไฮโดรไลเสทจากรำข้าวเพื่อเป็นสารเสริมสุขภาพ และผลิตภัณฑ์อาหาร = Applications of protein hydrolysates from rice bran as functional foods and food products : รายงานการวิจัย / โดย ศุภวรรณ ถาวรชินสมบัติ .. [และคนอื่นๆ]
Print Location: Central Library: ต.22 8/4 (CATALOGING)
  การผลิตและสมบัติของโปรตีนไฮโดรไลเสทจากรำข้าวที่ได้จากกระบวนการย่อยด้วยเอนไซม์
    คุณลักษณะของสารไบโอแอคทีฟเปปไทด์จากโปรตีนรำข้าวไฮโดรไลเสทที่แสดงสมบัติการต้านออกซิเดชัน
    เอนแคปซูเลชั่นของโปรตีนรำข้าวไฮโดรไลเสทโดยการทำแท้งแบบแช่แข็งและการทำแท้งแบบพ่นฝอย
    การลดความเข้มของรสขมของโปรตีนไฮโดรไลเสทจากรำข้าวสำหรับประยุกต์ใช้ในผลิตภัณฑ์อาหาร
note:
Imprint    กรุงเทพฯ : สำนักงานคณะกรรมการวิจัยแห่งชาติ, 2555
Title       การใช้ประโยชน์โปรตีนไฮโดรไลเสทจากรำข้าวเพื่อเป็นสารเสริมสุขภาพ และผลิตภัณฑ์อาหาร = Applications of protein hydrolysates from rice bran as functional foods and food products
Descript    xvii, 209 หน้า : ภาพประกอบ, แผนภูมิ ; 29 ซม

Note    ทุนอุดหนุนการวิจัยจากสำนักงานคณะกรรมการวิจัยแห่งชาติ

Special Projects

แผนการตลาดสำหรับผลิตภัณฑ์อาหารเสริมประเภทเสริมสุขภาพ Mega we care / ณลัทมญช์ อัครพงศ์อมร
Print Location: Chula Business School Library : Special Project MK0261 LIB USE ONLY

 
note: Author    ณลัทมญช์ อัครพงศ์อมร 
Title    แผนการตลาดสำหรับผลิตภัณฑ์อาหารเสริมประเภทเสริมสุขภาพ Mega we care / ณลัทมญช์ อัครพงศ์อมร = Marketing plan for functional foods of mega we care /Naluttamon Akkarapongarmorn
Imprint    2553
Descript    ก-ฎ, 113 แผ่น : ตาราง, ภาพประกอบ

Note    พิมพ์ดีด (ถ่ายสำเนา)
    โครงงาน (วท.ม.)--จุฬาลงกรณ์มหาวิทยาลัย, 2553
Alt Author    วิเลิศ ภูริวัชร, ที่ปรึกษา 
                    Naluttamon Akkarapongarmorn 
                      จุฬาลงกรณ์มหาวิทยาลัย. คณะพาณิชยศาสตร์และการบัญชี สาขาวิชาการตลาด 
Subject Specialist
Picture: Kalaya Youngsukying

Kalaya Youngsukying
Information Specialist
Tel: 022182930