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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

Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.

After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.

Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae.

• Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae
• Discusses methods for the extraction of bioactives from algae
• Describes the use of algae and products derived from them in the food and nutraceutical industries

Functional Marine Biomaterials: Properties and Applications provides readers with the latest information on the diverse marine environment as a resource for many new substances, including biopolymers, bioceramics, and biominerals.

As recent advances and funding has enabled scientists to begin harnessing many of these materials for biomedical applications from drug delivery to bone tissue engineering and biosensors, this important new text provides readers with a comprehensive review of these materials and their functional applications in the biomedical field.

Chapters discuss the properties of the main classes of functional marine biomaterials, applications of marine products in tissue engineering, applications in drug delivery systems, and the role of marine derived materials in medical devices.

• Provides readers with the latest information on the diverse marine environment as a resource for many new substances, including biopolymers, bioceramics, and biominerals
• Presents a comprehensive review of these materials and their functional applications in the biomedical field
• Discusses the properties of the main classes of functional marine biomaterials, applications of marine products in tissue engineering, applications in drug delivery systems, and the role of marine derived materials in medical devices

Functional Neuromarkers for Psychiatry explores recent advances in neuroscience that have allowed scientists to discover functional neuromarkers of psychiatric disorders. These neuromarkers include brain activation patterns seen via fMRI, PET, qEEG, and ERPs. The book examines these neuromarkers in detail—what to look for, how to use them in clinical practice, and the promise they provide toward early detection, prevention, and personalized treatment of mental disorders.

The neuromarkers identified in this book have a diagnostic sensitivity and specificity higher than 80%. They are reliable, reproducible, inexpensive to measure, noninvasive, and have been confirmed by at least two independent studies. The book focuses primarily on the analysis of EEG and ERPs. It elucidates the neuronal mechanisms that generate EEG spontaneous rhythms and explores the functional meaning of ERP components in cognitive tasks. The functional neuromarkers for ADHD, schizophrenia, and obsessive-compulsive disorder are reviewed in detail. The book highlights how to use these functional neuromarkers for diagnosis, personalized neurotherapy, and monitoring treatment results.

• Identifies specific brain activation patterns that are neuromarkers for psychiatric disorders
• Includes neuromarkers as seen via fMRI, PET, qEEG, and ERPs
• Addresses neuromarkers for ADHD, schizophrenia, and OCD in detail
• Provides information on using neuromarkers for diagnosis and/or personalized treatment

Assess and manage occlusion problems with confidence! Functional Occlusion in Restorative Dentistry and Prosthodontics provides a full-color, comprehensive guide to occlusion, with coverage ranging from an explanation of biological principles to treatment planning and clinical procedures. An easy-to-understand approach advances your skills with the latest evidence-based clinical research, and reinforces knowledge with chapter synopses, key points boxes, and abundant references. To support the book’s content, a companion website includes three video clips: condyle movements within the glenoid fossa, relationship between condylar translation and rotation, and movement of the condyle–disc assembly recorded by MRI. Edited by internationally renowned prosthodontics experts Iven Klineberg and Steven Eckert, this reference will help you treat occlusion conditions and TMJ disorders safely and effectively.

Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them "tick" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing?
The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components.
This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.