Functional properties of traditional foods
著者
書誌事項
Functional properties of traditional foods
（ISEKI-Food series, . Trilogy of traditional foods ; 3rd）
Springer, c2016
- : [hardback]
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注記
"Integrating food science and engineering knowledge into the food chain"--P. [1] of cover
"Functional properties of traditional foods is the third book in the trilogy of traditional foods, part of the ISEKI-Food series."--Pref
Includes bibliographical references and index
内容説明・目次
内容説明
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.
Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Canahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.
The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.
目次
- Part I: General Functional Properties of Foods 1. Functional Aspects of Antioxidants in Traditional Food Anna Gramza-Michalowska, and Dominik Kmiecik 2. Probiotics and Prebiotics in Traditional Food Anna Gramza-Michalowska 3. Bioenrichment of Vitamin B12 in Fermented Foods Busaba Yongsmith, Vichien Kitpreechavanich, Janpan Tansiitiaroenkun, Warawut Krusong 4. The Potential Health Benefits of Traditional Thai Fermented Foods and Beverages Sudsai Trevanich, Supunnikar Sribuathong and Damkerng Bundidamorn 5. Traditional Slovak Products as Functional Foods Dezider Toth, Jan Brindza, Elena Panghyova, Stanislav Silhar 6. Functional and Nutritional Properties of Some Turkish Traditional Foods Fahrettin Goegus, Semih OEtles, Ferruh Erdogdu, Beraat OEzcelik Part II: Functional Properties of Cereal and Flour Foods <7. Functional Aspects of Carob Flour Maria Cecilia Puppo and Daniel Pablo Ribotta 8. Salvia Hispanica: Nutritional and Functional Potential Maira Rubi Segura Campos, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona 9. Canahua: An Ancient Grain for New Foods Gabriela T. Perez, M. Eugenia Steffolani and Alberto E. Leon 10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour Maira Ru bi Segura Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, David Abram Betancur-Ancona 11. Functional and Beneficial Properties of corn Tortilla Luis Arturo Bello-Perez, Perla Osorio-Diaz, Edith Agama-Acevedo, Rosalia A. Gonzalez-Soto. 12. Boza a Traditional Cereal-Based Fermented Beverage
- a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria Johan W. von Mollendorff, Manuela Vaz- Velho and Svetoslav D. Todorov 13. Nutraceutical Properties of Amaranth and Chia Seeds Maria Armida Patricia Porras Loaiza, Aurelio Lopez-Malo, Maria Teresa Jimenez Munguia 14. Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates Maira Rubi Segura Campos, Luis Antonio Chel-Guerrero, Jose Gabriel Rosado-Rubio, David Abram Betancur-Ancona Part III: Functional Properties of Fruits and Other Plant Foods 15. Forgotten and Less Utilized Plant Species as Functional Food Resources Jan Brindza, Dezider Toth, Peter Brindza, Olga Grygorieva, Jan Sajbidor, and Lucia Kucelova. 16. Antioxidant Properties and Health Benefits of Date Seeds Moran Brouk and Ayelet Fishman 17. Antioxidant Capacity of Capsicum chinense Genotypes Karen Ramirez-Gomez, Yolanda Moguel-Ordonez, Maira Rubi Segura C ampos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona 18. Functional Components and Medicinal Properties of Cactus Products Laura Iturriaga and Monica Nazareno 19. Chios Mastic Gum and its Food Applications Adamantini Paraskevopoulou and Vassilios Kiosseoglou 20. Capsicum chinense: Composition and Functional Properties Maira Rubi Segura Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona 21. Nuts and Dried Fruits Potential as Functional Foods Marta Magalhaes, Dora Santos, S. Marilia Castro and Cristina L. M. Silva 22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil Dom Guillaume, and Zoubida Charrouf Part V: Honey and Beverages with Functional Properties 23. Functional and Nutritional Properties of Different Types of Slovenian HoneyMojca Korosec, Jasna Bertoncelj, Terezija Golob, Urska Kropf 24. Functional Properties of Honey and Some Traditional Honey Products from Portugal Teresa Cavaco and Ana Cristina Figueira 25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage Anna Gramza-Michalowska 26. Horchata De Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive and Functional Attributes Eugenia Martin-E sparza and Chelo Gonzalez-Martinez
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