Functional Foods and Chronic Disease

Functional Foods and Chronic Disease

Role of Sensory, Chemistry and Nutrition

1st Edition - April 1, 2023

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  • Editors: Michel Aliani, Michael Eskin
  • Paperback ISBN: 9780323917476

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Description

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases. Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition highlights the needs for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contains practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.

Key Features

  • Highlights the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases
  • Includes case studies, applications, literature reviews, and a summary of recent developments in the field
  • Provides suggestions for improving organoleptic properties of functional foods

Readership

Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, pharmacists as well as students studying related areas

Table of Contents

  • 1. Introduction
    2. Functional foods: Techniques for Instrumental and Statistical Analysis
    3. Sensory Acuity: Impact of Aging and Chronic Diseases
    4. Functional Foods and Cardiovascular Disease
    5. Functional Foods and Diabetes
    6. Functional Foods and Kidney Disease
    7. Functional Foods and Celiac Disease
    9. Functional Foods and Parkinson’s Disease
    10. Functional Foods and Alzheimer’s Disease and Dementia
    11. Functional Foods and Gout
    12: Functional Foods and Autism

Product details

  • No. of pages: 231
  • Language: English
  • Copyright: © Academic Press 2023
  • Published: April 1, 2023
  • Imprint: Academic Press
  • Paperback ISBN: 9780323917476

About the Editors

Michel Aliani

Michel Aliani is Professor, Food and Human Nutritional Sciences at the University of Manitoba. Dr. Aliani is a flavor chemist and an expert in sensory and analytical chemistry and biochemistry of foods and food products. He holds continuous funding (>14 years) from the NSERC Discovery Grants program, the pulse, CFI, crop science clusters within the Canadian Agricultural Partnership programs (AAFC), NSERC RTI. Over the last 6 years, he has trained 19 HQP (10 undergraduate, 4 M.Sc, 3 Ph.D., 1 PDF, and 2 Research Associates). Since 2015, he has published 48 manuscripts and 1 book dedicated to Bitterness in Foods. Dr. Aliani’s team is dedicated to assessing the sensory and flavour chemistry of functional foods using our unique flavoromics platform

Affiliations and Expertise

Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada

Michael Eskin

Michael Eskin
Dr. Michael N.A. Eskin, a former Chair and Associate Dean, is a professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the recipient of many prestigious awards for his lipid research including the Stephen S. Chang Award by the Institute of Food Technologists, the Supelco AOCS Research Award, Stephen S. Chang award, Alton E. Bailey medal, Herbert J. Dutton Award and the Timothy L. Mounts Award by the American Oil Chemists' Society, and the William J. Eva Award by the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 17 books, 65 chapters and over 145 papers.

Affiliations and Expertise

Professor, University of Manitoba, Winnipeg, Manitoba, Canada

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