Catálogo de publicaciones

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health.

After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.

• Comprehensively examines the functionality and nutritional benefits of dietary fat in food
• Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more
• Considers manufacturing issues of dietary fat in foods
• Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

In the last 10 years organic dyes, traditionally used for coloring textiles and other materials, have become increasingly important in the hi-tech industries of electronics and optoelectronics. They can be used in optical data storage, new solar cells and biomedical sensors.
Functional Dyes discusses the synthesis of these new, high-value dyes and pigments as well as their applications and performance. The chapters are arranged so that the reader logically advances from the fundamental concepts to more practical aspects of the technology in which they are used.
In providing the reader with current information on functional dye chemistry, as well as important developments within the field, Functional Dyes is a valuable information source for dye and material chemists, researchers and graduates, who want a summary of the key advances in the field over the last 10 years and an authoritative view on future developments.

* Provides a broad introduction to the science technology of the functional dye application
* Reviews recent advances on synthesis and characteristics of the functional dyes and their applications
* Is a valuable information source for dye and material chemists and researchers

Functional finishes for textiles reviews the most important fabric finishes in the textile industry. It discusses finishes designed to improve the comfort and other properties of fabrics, as well as finishes which protect the fabric or the wearer. Each chapter reviews the role of a finish, the mechanisms and chemistry behind the finish, types of finish and their methods of application, application to particular textiles, testing and future trends.

• Describes finishes to improve comfort, performance, and protection of fabric or the wearer
• Examines the mechanisms and chemistry behind different types of finishes and their methods of application, testing and future trends
• Considers environmental issues concerning functional finishes

Functional foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. The editors of this book have gathered together leading experts in the field in order to provide the food industry with a single authoritative resource. This book first defines and classifies the field of functional foods, paying particular attention to the legislative aspects in both the USA and EU. It then summarises the key work on functional foods and the prevention of disease. Finally, there are a series of chapters on developing functional products.

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 interested in functional foods.

• 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

Degenerative diseases linked to ageing populations are a growing problem for the developed world. Edited by two authorities, this important collection reviews the role of functional foods in helping to prevent a number of such degenerative conditions, from osteoporosis and obesity to immune system disorders and cancer.

The book begins with a number of introductory chapters which discuss the regulation of functional foods in the EU, the role of diet generally in preventing degenerative disease. Part one then examines bone and oral health with chapters on the use of diet to control osteoporosis, the use of functional ingredients to improve bone strength, and ways of maintaining dental health. Part two discusses how obesity can be controlled, whilst part three looks at gut health and maintaining the immune function using functional ingredients such as probiotics and prebiotics. The final part of the book reviews research on functional foods and cancer with chapters on synbiotics, anti-angiogenic functional foods, glucosinolates, dietary fibre and phytoestrogens.

Functional foods, ageing and degenerative disease is a standard reference for all those concerned with the role of functional foods in the prevention and control of degenerative disease.

• Explores diet strategies for preventing diseases including osteoporosis
• Summarises key management techniques for obesity, irritable bowel syndrome and oral health
• Presents the role of functional foods in promoting good health

Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems. Edited by a leading authority, this important collection reviews the role of functional foods in helping to prevent these chronic diseases.

Two introductory chapters provide a context for the rest of the book by assessing the potential of functional foods to prevent disease and the key issues concerning health claims. Part one examines the importance of diet in the prevention of cardiovascular disease and diabetes, with chapters on fat soluble nutrients, antioxidants and iron intake. Part two focuses on the role of phytochemicals in preventing cardiovascular disease, including chapters on isoflavones and plant sterols. Part three addresses the control of dietary fat, including the use of polyunsaturated fatty acids and fat replacers. The final part of the book reviews the use of starch and other functional ingredients in controlling cardiovascular disease, with individual chapters on cereal beta-glucans, grain legumes and food fermentation by lactic acid bacteria.

Functional foods, cardiovascular disease and diabetes is a standard reference for all those concerned with the role of functional foods in the prevention and control of cardiovascular disease and diabetes.

• Reviews functional foods connection to preventing chronic diseases
• Examines the potential and limitations of dietary influences
• Illustrates health benefits associated with diverse food groups