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Los alimentos funcionales son productos de uso cotidiano que incorporan ingredientes de probada actividad biológica, con capacidad para reducir el riesgo de contraer enfermedades crónicas no transmisibles o favorecer determinados efectos saludables. Su diseño debe estar sustentado por criterios científicos de alto nivel, y su comercialización sometida al cumplimiento de una normativa rigurosa y avanzada (Reglamento sobre alegaciones nutricionales y propiedades saludables en los alimentos de la Unión Europea).
Esta Guía de la Alimentación Funcional, que cuenta con la colaboración de la Sociedad Española de Nutrición Comunitaria, tiene por objetivo dar a conocer a fondo y desde el contexto de la realidad en que vivimos, el porqué de los alimentos funcionales, sus efectos sobre el organismo y lo que es legal o no en su comunicación. Actualmente, los consumidores españoles se encuentran ante una proliferación de productos alimentarios (unos funcionales y otros que pretenden serlo) que prometen altos beneficios de salud pero que en su mayoría no han demostrado sus bases científicas. Un alimento se considera funcional si ha demostrado satisfactoriamente que afecta de manera beneficiosa a una o más de las funciones del organismo, más allá de sus efectos nutricionales, de modo que es relevante tanto para mejorar el estado de salud y bienestar como para reducir algunos de los factores e riesgo de enfermedades. Los autores repasan los motivos que han llevado a las empresas a apostar por este tipo de productos, ya que los índices de prevalencia de las llamadas enfermedades crónicas no transmisibles van en aumento y la calidad de vida de las personas, a causa del stress y la poca actividad física, va en descenso. Analizan asimismo todos los tipos de alimentos funcionales y sus efectos sobre el organismo. La guía finaliza con la reglamentación que rige este tipo de productos. ÍNDICE: 1. Estilos de vida saludables. 2. La situación de la salud en Europa y en España. 3. Los alimentos funcionales. 4. La actuación de los probióticos. 5. Marco jurídico y reglamentario de los alimentos funcionales. Bibliografía. Índice alfabético.
1. Productos funcionales de avena - 2. Salvado de trigo con funcion fisiologica - 3. Productos funcionales de arroz - 4. Productos de linaza para la prevencion de enfermedades - 5. Productos funcionales derivados de las uvas y de los citricos - 6. Productos funcionales de las verduras - 7. Procesamiento y propiedades de los productos y componentes de la mostaza - 8. Aceites vegetales modificados - 9. Productos funcionales de plantas autoctonas de Latinoamerica: amaranto, quinoa, judias y plantas medicinales - 10. Componentes fisiologicos y efectos sobre la salud del ginseng, equinacea y espino amarillo - 11. Productos lacteos funcionales - 12. Lipidos y proteinas funcionales del pescado - 13. Aspectos normativos de los productos funcionales.
Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. Functional Foods, the second volume in series, “Bioprocessing in Food Science,” is an up-to-date, comprehensive volume covering the preparation, processes and health benefits of functional foods. Written and edited by a team of experts in the field, this important new volume provides readers extensive knowledge about different types of traditional and commercially available functional foods from different sources, such as milk, meat, cereals, millets and fruits and vegetables. The main objective of this book is to disseminate knowledge about the recent technologies developed in the field of functional foods to students, researchers, and industry professionals. This will enable them to make crucial decisions regarding the adoption, implementation, economics, and constraints of the different technologies. As the demand for healthy food is increasing, manufacturers are searching for new possibilities for occupying a growing share in the rapidly changing food market. Covering the use of conventional and non-conventional sources, prebiotics, probiotics and many other topics, with emphasis on their functionality in food systems, this volume also provides insights on the specific packaging requirements for functional foods with maximum illustrations of how to enhance shelf life and create superior quality products. The authors and editors discuss the need for regulatory frameworks, government bodies, guidelines, and their challenges within the context of the functional food market. Whether for the veteran engineer or scientist, the student, or a manager or other technician working in the field, this volume is a must-have for any library. This outstanding new volume: Discusses an overview of functional foods including global regulations, legislations and packaging requirements Provides knowledge of functional ingredients and health benefits of functional foods from different plants, animals, and microbes sources Acquaints the readers about technological aspects for functional ingredients delivery Addresses the basic to advanced aspects of different functional foods, combining the requirements, health benefits and regulations, showcasing the development of functional food products with potential functional benefits Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.