Get Functional Foods and Dietary Supplements: Processing Effects PDF

By Athapol Noomhorm, Imran Ahmad, Vishnu Prasad Pandey

ISBN-10: 1118227875

ISBN-13: 9781118227879

This e-book highlights the consequences of foodstuff processing at the lively parts of quite a lot of useful meals fabrics, with a specific specialise in meals of Asian foundation.

Asian meals, rather herbs, have gotten more and more approved and demanded globally, with many Western shoppers commencing to realize and hunt down their health-giving homes. This publication makes a speciality of the extraction of components which from fabrics which within the West are noticeable as “alternative” - equivalent to flour from soybeans rather than wheat, or bran and starch from rice – yet that have lengthy histories in Asian cultures

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4. Microbiological quality. Lait, 79, 449–456. , Pal, J. P. (2004). Microbial diversity in ngari, hentak and tungtap, fermented fish products of North-East India. World Journal of Microbiology & Biotechnology, 20, 599–607. , Guigas, C. et al. (2008). Boza, a natural source of probiotic lactic acid bacteria. Journal of Applied Microbiology, 104, 465–477. , Mouquet-Rivier, C. et al. (2006). Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into bensaalga, a fermented gruel from Burkina Faso.

Et al. (2006). Treating asthma with omega-3 fatty acids: Where is the evidence? A systematic review. BMC Complementary and Alternative Medicine, 6, 26. , Visessanguan, W. and Tanaka, M. (2007). Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince. Food Chemistry, 102, 270–280. REFERENCES 19 Rivera-Espinoza, Y. and Gallardo-Navarro, Y. (2010). Non-dairy probiotic products. Food Microbiology, 27, 1–11.

Other than this, in the context of food, this structure also determines the texture of cooked meat. 1 Food sources of peptides Many bioactive peptides have been identified from both plant and animal sources, but the most abundant sources are milk-based products. , 2003; FitzGerald, Murray and Walsh, 2004; Korhonen and Pihlanto-Leppala, 2004; Silva and Malcata, 2005). 1 gives the details of the bioavailability of proteins and peptides from natural sources. 2 Health benefits of proteins and peptides A wide range of activities has been described for proteins and peptides including antimicrobial properties, blood pressure-lowering (acetyl cholinesterase (ACE)inhibitory) effects, cholesterol-lowering ability, antithrombotic and antioxidant activities, enhancement of mineral absorption/bioavailability, cyto- or immunemodulatory effects, and opioid activities.

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Functional Foods and Dietary Supplements: Processing Effects and Health Benefits by Athapol Noomhorm, Imran Ahmad, Vishnu Prasad Pandey


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