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Recommended Reading

The following is a list of books that we have found that might be useful to the person who wants even more information about functional foods, nutraceutics and probiotic.

 

Methods of Analysis for Functional Foods and Nutraceuticals

by W. Jeffrey Hurst

Publisher -CRC Press USA

year - 2002

ISBN - 1 56676 824 1

Print | eBook


This is a book provides details on the analysis of particular compounds in a variety of food matrixes. As the subject of functional foods and neutraceuticals advances, standardized analytical methods need to be used to provide data to health regulatory officials and reliable label information for the consumer. This book is targeted at researchers who are carrying out qualitiative and quantitave analysis of active ingredients in a variety of foods.


Phytochemicals in Nutrition and Health

Editors : M.S. Meskin, W.R. Biidlack, A.J. Davies, S.T. Omaye

Publisher -CRC Press USA

year - 2002

ISBN - 1-58716-083-8

Print | eBook


This is the third in a series of books reviewing the latest research on phytochemicals and their role in nutrition and health. It contains papers delivered at the Third International Phytochemical Conference, “Phytochemicals: From Harvest to Health” held at California State Polytechnic University in 2000. Topics of chapters include: bilberries, blueberries, cranberries, lycopene, soy phytoestrogens, and lutein. Each chapter is fully referenced. The list of authors includes specialists in chemistry, medicine, nutrition, biology and physics. The book is targeted at a readership with an interest in the many facets of phytocehmical research, ranging from analytical chemistry, to food processing, to clinical nutrition and health. The book is written for the scientist / health professional.


Functional Foods: Biochemical and Processing Aspects, Volume 1

by Giuseppe Massa (editor)

Publisher -CRC Press USA

year - 1998

ISBN - 1 56676 487 4

Print | eBook


This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases.


Functional Foods: Biochemical and Processing Aspects, Volume 2

by John Shi; G. Mazza; Marc Le Maguer (editor)

Publisher -CRC Press USA

year - 2002

ISBN - 1 56676 902 7

Print | eBook


This volume is the second in a series. It covers a wide range of foods from rice to vegetable oils to flaxseed. There are also chapters on botanicals and medicinal plants such as echinacea. The book is fully referenced and is aimed at an audience that is capable of understanding the chemistry and biochemistry of these products. Several chapters outline the latest research on the health benefits to humans.


Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals

by Israel Goldberg

Publisher -Chapman and Hall, New York

year - 1994

ISBN - 0-412-98851-8

Print | eBook


The book contains chapters from international scientists working in the field of functional foods. It is divided into 24 chapters under the headings of Introduction, Health Attributes of Functional Foods, Health Functionality of Food Components, Market and Competition, Consumer's Viewpoint, and Future Prospects.


Probiotics:The Scientific Basis

by Roy Fuller

Publisher -Chapman and Hall, New York

year - 1992

ISBN - 0 412 40850 3

Print | eBook


In recent years the gastrointestinal microflora has featured strongly in scientific, veterinary and medical research. As a result it has become obvious that the gut microflora is an essential component of the healthy animal. Not only is it involved in digestion of food, it is essential for the optimal resistance to disease. The first part of this book records the research that has been done on the factors affecting colonization of the gut and the effect that the flora has on the host animal. The second part discusses the way in which this basic knowledge affects the choice of organism being used as a probiotic. The evidence for the involvement of the gut microflora in the health and well-being of the animal is incontrovertible, but the development of probiotics has been largely empirical, failing to capitalize on the relevant research data.


Handbook of Fermented Functional Foods

by Edward R Farnworth

Publisher -Taylor & Francis,

year - 2008 second edition

ISBN - 0 849 31372 4

Print | eBook


Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit.


LFRA Ingredients Handbook - Prebiotics and Probiotics

by Glenn R. Gibson

Publisher -Leatherhead Food Research

year - 2000

ISBN - 0 905748 82 4

Print | eBook


Concise, easy to use reference guide to the general properties, technological applications, and methods of analysis of prebiotics and probiotics.


Food Allergy and Intolerance

by Victoria Emerton

Publisher -Leatherhead Food Research

year - 3 times per year

ISBN - 1468-8530

Print | eBook


The journal will appeal to food technologists, nutritionists and technical personnel in the food industry, as well as clinicians and other health professionals. The journal contains articles by international experts in food allergy and intolerance, and all articles are reviewed by an Editorial Board of experts in this fiel