Nutraceuticals & Functional Foods Books

New and Published Books

1. Marine Nutraceuticals

   Prospects and Perspectives

   Edited by Se-Kwon Kim

   Series: Nutraceuticals

   There is a great deal of consumer interest in natural bioactive substances due to their health benefits. Offering the potential to provide valuable nutraceuticals and functional food ingredients, marine-derived compounds are an abundant source of nutritionally and pharmacologically active agents,...

   Published March 24th 2013 by CRC Press
2. Advances in Natural Medicines, Nutraceuticals and Neurocognition

   Edited by Con Kerry Kenneth Stough, Andrew Scholey

   Great strides have been made in the field of natural medicine with respect to neurocognition. Once limited to the province of niche publications, these discoveries are now routinely explored in mainstream psychopharmacology, neuroscience, nutrition, and medical journals. Now presented in one...

   Published January 9th 2013 by CRC Press
3. Canola and Rapeseed

   Production, Processing, Food Quality, and Nutrition

   Edited by Usha Thiyam-Holländer, N.A. Michael Eskin, Bertrand Matthäus

   In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents...

   Published November 20th 2012 by CRC Press
4. Innovation in Healthy and Functional Foods

   Edited by Dilip Ghosh, Shantanu Das, Debasis Bagchi, R.B. Smarta

   The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a...

   Published September 23rd 2012 by CRC Press
5. Phytochemicals

   Health Promotion and Therapeutic Potential

   Edited by Colleen Carkeet, Kerry Grann, R. Keith Randolph, Dawna Salter Venzon, Samantha Izzy

   Increasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. Phytochemicals: Health Promotion and Therapeutic Potential is the seventh in a series representing the emerging science with respect to plant-based...

   Published September 19th 2012 by CRC Press
6. Functional Foods and Cardiovascular Disease

   Edited by Mohammed H. Moghadasian, N.A. Michael Eskin

   Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease,...

   Published February 9th 2012 by CRC Press
7. OMICs Technologies

   Tools for Food Science

   Edited by Noureddine Benkeblia

   Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation. New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of...

   Published January 23rd 2012 by CRC Press
8. Handbook of Analysis of Active Compounds in Functional Foods

   Edited by Leo M.L. Nollet, Fidel Toldra

   Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical...

   Published January 17th 2012 by CRC Press
9. Lactic Acid Bacteria

   Microbiological and Functional Aspects, Fourth Edition

   Edited by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

   While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and...

   Published December 12th 2011 by CRC Press
10. Bioactive Food Proteins and Peptides

    Applications in Human Health

    Edited by Navam S. Hettiarachchy, Kenji Sato, Maurice R. Marshall, Arvind Kannan

    Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules. Proteins and peptides play significant roles in such...

    Published December 1st 2011 by CRC Press