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Submit a ProposalNutritional Science and Technology
 | Concept to Application Edited by Tejpal Dhewa, Anil Kumar Puniya, and Anil Panghal Series: Bioprocessing in Food Science Copyright: 2024 | Status: Published ISBN: 97811198089 | Hardcover | 424 pages Price: $225 USD  |
One Line Description
This new volume in the groundbreaking series, “Bioprocessing in Food Science,” Nutritional Science and Technology, is a comprehensive resource covering topics such as human nutrition, food safety concerns, and emerging technologies like nanotechnology, and it also addresses the need for innovative food products, contamination, and regulatory challenges in the global food market.
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
Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Description
The book Nutritional Science and Technology: Concept to Application in the series, "Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals.
Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.
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The book Nutritional Science and Technology: Concept to Application in the series, "Bioprocessing in Food Science,” is an excellent resource for any scientist, engineer, student, or other industry professional interested in this topic. It covers a wide range of topics, including human nutrition, technological processes, the health benefits of fermented foods, and food safety concerns. The content contributors and editors are experts in the field, and their primary goal is to provide extensive knowledge about recent technologies in nutritional science and technology to students, researchers, and industry professionals.
Manufacturers are looking for new possibilities to occupy a growing share of the rapidly changing food market, and this book will enable them to make informed decisions about adopting appropriate processing technology, implementation, economics, and constraints of different technologies. The book also provides insights on advances in nutritional science and technology for healthy and safe nutrition, with maximum illustrations of how to ensure public health safety and adequate nutrition. Overall, this book is a comprehensive overview of this study area and a valuable resource for anyone interested in this field.
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Author / Editor Details
Tejpal Dhewa, PhD, is a highly accomplished faculty member in the School of Interdisciplinary and Applied Science at the Central University of Haryana, India. He has diverse experience in teaching, research, administration, and industry, and has made significant contributions to the fields of nutrition, microbiology, and food safety. He is coordinator and a member of several scientific panels and has earned recognition and funding from Indian government agencies. He has published numerous papers in scientific and scholarly journals, as well.
Tejpal Dhewa, PhD, is a highly accomplished faculty member in the School of Interdisciplinary and Applied Science at the Central University of Haryana, India. He has diverse experience in teaching, research, administration, and industry, and has made significant contributions to the fields of nutrition, microbiology, and food safety. He is coordinator and a member of several scientific panels and has earned recognition and funding from Indian government agencies. He has published numerous papers in scientific and scholarly journals, as well.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked with Nestle as a production manager for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science, and technology, FSMS, and nutrition. He obtained his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. He has published various research papers in reputed journals and chapters for international publishers.
Anil Kumar Puniya, PhD, is the principal scientist and former head of Dairy Microbiology, ICAR-National Dairy Research Institute, India. He is a renowned dairy microbiology scientist whose research has led to the discovery of two new species of anaerobic fungi. He has significantly improved dairy product production and quality, and his sustainable livestock management strategies have revolutionized the industry. With an impressive portfolio of over 200 published papers and three edited books, he has received numerous national and international awards and honors for his contributions to the field.
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Table of Contents
Preface
1. Human Nutrition and Supplements
Mahak Sharma, Divya Sanghi and Ankita Sharma
1.1 Dietary Supplements – Introduction
1.2 Global History of Dietary Supplements
1.3 Usage of Dietary Supplements
1.4 Types of Dietary Supplements
1.4.1 Natural Dietary Supplements
1.4.2 Semi-Synthetic Supplements
1.4.3 Synthetic Supplements
1.5 Nutritional Adequacy and Dietary Diversity
1.6 Calcium and Vitamin D Supplements
1.7 Omega-3 Fatty Acid and Health Benefits
1.8 Zinc Supplementation and Health Benefits
1.9 Iron Supplementation and Health Benefits
1.10 Dietary Supplements and Sports
1.10.1 Protein Concentrates
1.10.2 Protein Isolates
1.10.3 Protein Hydrolysates
1.11 Dietary Supplements and FDA
1.12 Dietary Supplements and Toxicity
References
2. Prebiotics, Probiotics and Synbiotics
Vikram Kumar, Ananya Rana, Prajakta Jagtap, Tejpal Dhewa and Neetu Kumra Taneja
2.1 Introduction
2.2 Prebiotics and Its Types
2.2.1 Prebiotics: Definition
2.2.2 Sources of Prebiotics
2.2.2.1 Galacto-Oligosaccharide
2.2.2.2 Fructo-Oligosaccharides
2.2.2.3 Starch and Glucose-Derived Oligosaccharide
2.2.3 Other Oligosaccharides
2.2.4 Health Benefits of Prebiotics
2.3 Probiotics
2.3.1 History of Probiotics
2.3.2 Mongolian History
2.3.3 Health Benefits of Probiotics
2.3.4 Desired Characteristics of Probiotics
2.4 Synbiotics
2.4.1 Mechanism of Action of Synbiotics
2.4.2 Benefits of Synbiotics
2.5 Encapsulation of Probiotics
2.5.1 Emulsion
2.5.2 Extrusion
2.5.3 Spray Drying
2.5.4 Spray Chilling
2.5.5 Encapsulating Material for Probiotic Cells
2.5.6 Challenges with Currently Adopted Methods
2.6 Probiotic Foods Developed
2.6.1 Viability of Probiotic Cells
References
3. Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes
Aarti Yadav, S. Hamsa, Ruby Tiwari, Asha Bharti, Tejpal Dhewa, Rekha Mehrotra and Preeti Verma
3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites
3.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases
3.3 Dietary Modulation of Gut Flora for Therapeutic Usage
3.4 Data from Human and Animal Studies
3.5 Future Prospects and Conclusion
References
4. Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond)
Anju Kundalia, Angel Mishra, Chanchal Rani, Deepti Gupta, Kalpana Gautam, K.M. Sushma and Murlidhar Meghwal
4.1 Introduction
4.2 Nutritional Facts of Gond
4.3 Properties of Gond
4.4 Biological Sources of Gond
4.5 Geographical Sources of Gond
4.6 Benefits of Gond
4.7 Other Uses of Gond
Conclusion
References
5. Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases
Shriya Bhatt, Rashim Kumari, Deepika, Rajni Chopra, Tejpal Dhewa and Anita Kumari
5.1 Introduction
5.2 Nomenclature and Types of Omega-3 Fatty Acids
5.3 Food Sources and Supplements
5.4 Intake and Safety of Fatty Acids
5.5 Health Benefits
5.5.1 Omega-3 Fatty Acid and CVDs
5.5.2 Omega-3 Fatty Acid and Mental Illnesses
5.5.3 Omega-3 Fatty Acids and Diabetes
5.5.4 Omega-3 Fatty Acids and Cancer
5.6 Conclusion
References
6. Role of Fermented Dairy Products in Enhancing Immunity
Vaishali Dasriya, Soniya Ranveer, Rudrakshi Bajaj, Aakash Sharma, Yugal Dasriya and Harmeet Singh Dhillon
6.1 Introduction
6.2 Immune-Enhancing Potential of Fermented Foods: Mechanism
6.3 Fermented Dairy Products Modulators of Intestinal Microbiota
6.4 Fermented Dairy Products Modulate Immune System
6.4.1 Immune Enhancement
6.4.2 Increased Disease Resistance
6.4.3 Immunoregulation
6.5 Future Trends
6.6 Conclusion
References
7. Potential Applications of Nanotechnology in Food Systems: An Overview
Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee
7.1 Introduction
7.2 Natural Self-Assembled Food Nanostructures
7.3 Classification of Nanoparticles Applied in Food Industry
7.3.1 Organic Nanoparticles
7.3.1.1 Liposomes
7.3.1.2 Dendrimers
7.3.1.3 Micelles
7.3.1.4 Carbon Nanoparticles
7.3.2 Inorganic Nanoparticles
7.3.2.1 Metal Nanoparticles
7.3.2.2 Metal-Oxide Nanoparticles
7.4 Potential Applications: Nanotechnology in Food Industry
7.4.1 Food Processing
7.4.1.1 Nanoemulsions
7.4.1.2 Nanoencapusulation
7.4.1.3 Nanoceuticals
7.4.2 Food Packaging
7.4.2.1 Active Packaging
7.4.2.2 Antimicrobial Packaging
7.4.2.3 Physically Improved Food Packaging
7.4.2.4 Smart/Intelligent Packaging
7.4.2.5 Bio-Based Packaging
7.5 Nanotoxicity and Health Hazards
7.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges
7.7 Food Nanotech: Future Prospects and Conclusion
References
8. Nutritional Biomarkers in Metabolic Disorders
Komal Dagar, Mrinal Samtiya, Veda Krishnan, Sunil K. Srivastava, Ananya Rana, Anita Kumari, Sanjeev Kumar and Tejpal Dhewa
8.1 Introduction
8.2 Metabolic Syndrome
8.3 Nutritional Biomarkers (NB)
8.3.1 Classification of Nutritional Biomarkers (NB)
8.3.2 Merits and Demerits of Nutritional Biomarkers
8.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers
8.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes
8.5.1 Adipokines
8.5.2 Neuropeptide
8.5.2.1 Ghrelin
8.5.3 Pro-Inflammatory Ctytokine
8.5.4 Anti-Inflammatory Cytokine
8.5.5 Oxidized Low-Density Lipoproteins (OxLDL)
8.5.6 Paraoxonase-1 (PON-1)
8.6 Novel Biomarkers
8.7 Various Analytical Techniques Related to Different Nutritional Biomarkers
8.8 Level of Biomarkers in Extreme Coronavirus Infection
8.9 Health Biomarkers
8.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers
8.11 Limitations and Challenges in the Field of Nutritional Biomarkers
8.12 Future Directions and Perspectives
8.13 Conclusions
References
9. Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks
Pierina Visciano and Maria Schirone
9.1 Introduction
9.2 Classification of Foodborne Diseases by Symptomatology
9.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks
9.4 The Notifications from the Rapid Alert System for Food and Feed Portal
9.5 Conclusions
References
10. Emerging Techniques in Food Preservation
Sunita Aggarwal and Shalini Sehgal
10.1 Introduction
10.2 High-Pressure Processing (HPP)
10.3 Pulsed Electric Field (PEF) Processing
10.4 Pulsed Light Technology (PLT)
10.5 Ultrasound Food Processing
10.6 Ohmic Heating of Food
10.7 Cold Plasma
10.8 Oscillating Magnetic Field (OMF)
10.9 Higher Pressure Thermal (HPT) Processing
10.10 Bacteriocins
10.11 Dielectric Heating Using Radio Waves
10.12 Microwave
10.13 Irradiation
10.13.1 Ionizing Radiations
10.13.2 Non-Ionizing Radiations
10.14 Conclusions
References
11. Food Omics and Its Implications in Nutritional Sciences
Somnath Mandal, Nandita Sahane, Ramesh S.V. and Veda Krishnan
11.1 Food Omics: An Overview
11.2 Techniques in Food Omics
11.2.1 Chromatographic Techniques in Food Analysis
11.2.2 Spectroscopic Techniques in Food Analysis
11.2.3 Electrochemical Biosensors in Food Analysis
11.2.4 Biological Methods in Food Analysis
11.2.5 Electrophoretic Methods for Food Analysis
11.2.6 Sample Extraction Techniques in Food Omics
11.2.6.1 Solid Phase Extraction (SPE)
11.2.6.2 Super Critical Fluid Extraction (SFE)
11.2.6.3 Headspace Extraction
11.2.6.4 Microwave Assisted Extraction (MAE)
11.2.6.5 Analytical Thermal Desorption (ATD)
11.2.6.6 Flow Injection Analysis
11.2.6.7 Hyphenated Extraction
11.3 Food Omics Studies & Their Challenges
11.3.1 Detection of Food-Borne Infections
11.3.2 Detection of Food Allergens
11.3.3 Detection of Food Associated Viruses
11.3.4 Detection of Food Adulterations
11.3.5 Automation and Miniaturization
11.3.6 Detection of Food Toxins
11.3.7 Detection of Genetically Modified Foods and Feeds
11.3.8 Detection of Nanomaterials
11.3.9 Emergence of Green Analytical Methods
11.4 Food Omics: A Platform to Investigate Health Benefits
Conclusions
References
12. Consumer Viewpoints Regarding Food and Risk Assessment
Ananya Rana, Shivangi Mishra, Komal Soni, Mrinal Samtiya, Neetu Kumra Taneja and Tejpal Dhewa
12.1 Introduction
12.1.1 How Consumers Form Different Points of View
12.1.2 What Do Consumers Want from Food Business Operators?
12.2 Food Safety
12.2.1 Consumers View and Attitude Towards Food Safety
12.2.2 Consumers’ View of Novel Techniques and Food Safety Regulations
12.2.3 FBOs Took Crisis Steps with Any Food Safety Issue
12.3 Food Standards and Regulations in India
12.3.1 Food Safety and Standards Act, 2006
12.3.2 Codex Alimentarius Commission (CAC)
12.4 The Key Terms Involved in Risk Management
12.5 The Fundamental Principles of Food Safety Risk Management
12.6 Types of Food Risks
12.7 Factors that Modulate Consumers’ Perception of Risk
12.8 Conclusion
References
13. Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective
Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee
13.1 Introduction
13.2 Global Scenario from Food Safety Perspective
13.3 Current Food Safety Strategies and Food Safety
13.4 Application of Nanotechnology in Detection of Food Contaminants
13.5 Advancements in Nano-Biosensing of Food Contaminants
13.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety
13.7 Conclusions
References
14. Food Allergy and Food Intolerance
Sunita Aggarwal
14.1 Introduction
14.2 Food Allergy and Food Intolerance
14.3 Food Allergens
14.4 Types of Food Allergy
14.4.1 IgE Mediated Food Allergies
14.4.2 Non-IgE Mediated Food Allergies
14.4.3 Mixed IgE and Non-IgE Mediated Food Allergies
14.5 Mechanism of Food Allergy
14.6 Risk Factors Involved in Food Allergy
14.7 Symptoms of Food Allergy
14.8 Diagnosis of Food Allergy
14.9 Treatment of Food Allergy
14.10 Food Intolerance
14.11 Conclusion
References
15. Molecular Nutrition and Nutrient–Gene Interactions
S. Hamsa, Aarti Yadav, Ruby Tiwari and Tejpal Dhewa
15.1 Introduction
15.2 Molecular Nutrition: Understanding Basic Mechanisms
15.3 Nutrigenetics
15.4 Nutrigenomics
15.5 Nutriepigenomics
15.6 Nutrimetabolomics
15.7 Conclusion and Future Perspectives
References
16. Food Metabolism and Chronic Diseases
Ruby Tiwari, Aarti Yadav, S. Hamsa and Tejpal Dhewa
16.1 Introduction
16.2 Food Metabolism and Associated Diseases
16.3 Nutrient Intake Goals for Preventing Diet‑Related Chronic Disease
16.4 Conclusion and Future Prospects
References
17. Nanomaterials in Food System
Anu Kumar, Bhanu Krishan, Sunny Dhiman and Tejpal Dhewa
17.1 Introduction
17.2 Nanomaterials as an Emerging Tool
17.3 Nanomaterials in Food Industry
17.3.1 Nanosensors
17.3.2 Nanoparticles
17.3.3 Nanofilms and Nanocomposites
17.3.4 Liposomes
17.3.5 Nanotubes and Nanofibers
17.4 Conclusion
References
About the Editors
Index
Back to Top
Preface
1. Human Nutrition and Supplements
Mahak Sharma, Divya Sanghi and Ankita Sharma
1.1 Dietary Supplements – Introduction
1.2 Global History of Dietary Supplements
1.3 Usage of Dietary Supplements
1.4 Types of Dietary Supplements
1.4.1 Natural Dietary Supplements
1.4.2 Semi-Synthetic Supplements
1.4.3 Synthetic Supplements
1.5 Nutritional Adequacy and Dietary Diversity
1.6 Calcium and Vitamin D Supplements
1.7 Omega-3 Fatty Acid and Health Benefits
1.8 Zinc Supplementation and Health Benefits
1.9 Iron Supplementation and Health Benefits
1.10 Dietary Supplements and Sports
1.10.1 Protein Concentrates
1.10.2 Protein Isolates
1.10.3 Protein Hydrolysates
1.11 Dietary Supplements and FDA
1.12 Dietary Supplements and Toxicity
References
2. Prebiotics, Probiotics and Synbiotics
Vikram Kumar, Ananya Rana, Prajakta Jagtap, Tejpal Dhewa and Neetu Kumra Taneja
2.1 Introduction
2.2 Prebiotics and Its Types
2.2.1 Prebiotics: Definition
2.2.2 Sources of Prebiotics
2.2.2.1 Galacto-Oligosaccharide
2.2.2.2 Fructo-Oligosaccharides
2.2.2.3 Starch and Glucose-Derived Oligosaccharide
2.2.3 Other Oligosaccharides
2.2.4 Health Benefits of Prebiotics
2.3 Probiotics
2.3.1 History of Probiotics
2.3.2 Mongolian History
2.3.3 Health Benefits of Probiotics
2.3.4 Desired Characteristics of Probiotics
2.4 Synbiotics
2.4.1 Mechanism of Action of Synbiotics
2.4.2 Benefits of Synbiotics
2.5 Encapsulation of Probiotics
2.5.1 Emulsion
2.5.2 Extrusion
2.5.3 Spray Drying
2.5.4 Spray Chilling
2.5.5 Encapsulating Material for Probiotic Cells
2.5.6 Challenges with Currently Adopted Methods
2.6 Probiotic Foods Developed
2.6.1 Viability of Probiotic Cells
References
3. Mechanistic Insights of Dietary Modulation on Gut Microflora and Associated Physiological Changes
Aarti Yadav, S. Hamsa, Ruby Tiwari, Asha Bharti, Tejpal Dhewa, Rekha Mehrotra and Preeti Verma
3.1 Introduction to Flora in the GIT Tract of Humans-Genus Metabolites
3.2 Association of Gut Flora and its Impact on Human Health and Associated Diseases
3.3 Dietary Modulation of Gut Flora for Therapeutic Usage
3.4 Data from Human and Animal Studies
3.5 Future Prospects and Conclusion
References
4. Nutritional Profile, Functional Characteristics, Health Benefits, and Potential Application of Edible Gum (Gond)
Anju Kundalia, Angel Mishra, Chanchal Rani, Deepti Gupta, Kalpana Gautam, K.M. Sushma and Murlidhar Meghwal
4.1 Introduction
4.2 Nutritional Facts of Gond
4.3 Properties of Gond
4.4 Biological Sources of Gond
4.5 Geographical Sources of Gond
4.6 Benefits of Gond
4.7 Other Uses of Gond
Conclusion
References
5. Omega-3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases
Shriya Bhatt, Rashim Kumari, Deepika, Rajni Chopra, Tejpal Dhewa and Anita Kumari
5.1 Introduction
5.2 Nomenclature and Types of Omega-3 Fatty Acids
5.3 Food Sources and Supplements
5.4 Intake and Safety of Fatty Acids
5.5 Health Benefits
5.5.1 Omega-3 Fatty Acid and CVDs
5.5.2 Omega-3 Fatty Acid and Mental Illnesses
5.5.3 Omega-3 Fatty Acids and Diabetes
5.5.4 Omega-3 Fatty Acids and Cancer
5.6 Conclusion
References
6. Role of Fermented Dairy Products in Enhancing Immunity
Vaishali Dasriya, Soniya Ranveer, Rudrakshi Bajaj, Aakash Sharma, Yugal Dasriya and Harmeet Singh Dhillon
6.1 Introduction
6.2 Immune-Enhancing Potential of Fermented Foods: Mechanism
6.3 Fermented Dairy Products Modulators of Intestinal Microbiota
6.4 Fermented Dairy Products Modulate Immune System
6.4.1 Immune Enhancement
6.4.2 Increased Disease Resistance
6.4.3 Immunoregulation
6.5 Future Trends
6.6 Conclusion
References
7. Potential Applications of Nanotechnology in Food Systems: An Overview
Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee
7.1 Introduction
7.2 Natural Self-Assembled Food Nanostructures
7.3 Classification of Nanoparticles Applied in Food Industry
7.3.1 Organic Nanoparticles
7.3.1.1 Liposomes
7.3.1.2 Dendrimers
7.3.1.3 Micelles
7.3.1.4 Carbon Nanoparticles
7.3.2 Inorganic Nanoparticles
7.3.2.1 Metal Nanoparticles
7.3.2.2 Metal-Oxide Nanoparticles
7.4 Potential Applications: Nanotechnology in Food Industry
7.4.1 Food Processing
7.4.1.1 Nanoemulsions
7.4.1.2 Nanoencapusulation
7.4.1.3 Nanoceuticals
7.4.2 Food Packaging
7.4.2.1 Active Packaging
7.4.2.2 Antimicrobial Packaging
7.4.2.3 Physically Improved Food Packaging
7.4.2.4 Smart/Intelligent Packaging
7.4.2.5 Bio-Based Packaging
7.5 Nanotoxicity and Health Hazards
7.6 Nanotechnology in Food Industry: Regulatory Issues and Challenges
7.7 Food Nanotech: Future Prospects and Conclusion
References
8. Nutritional Biomarkers in Metabolic Disorders
Komal Dagar, Mrinal Samtiya, Veda Krishnan, Sunil K. Srivastava, Ananya Rana, Anita Kumari, Sanjeev Kumar and Tejpal Dhewa
8.1 Introduction
8.2 Metabolic Syndrome
8.3 Nutritional Biomarkers (NB)
8.3.1 Classification of Nutritional Biomarkers (NB)
8.3.2 Merits and Demerits of Nutritional Biomarkers
8.4 Factors Affecting the Specificity and Utility of Nutritional Biomarkers
8.5 Role of Different Nutritional Biomarkers (Serum Biomarkers) in Different Metabolic Syndromes
8.5.1 Adipokines
8.5.2 Neuropeptide
8.5.2.1 Ghrelin
8.5.3 Pro-Inflammatory Ctytokine
8.5.4 Anti-Inflammatory Cytokine
8.5.5 Oxidized Low-Density Lipoproteins (OxLDL)
8.5.6 Paraoxonase-1 (PON-1)
8.6 Novel Biomarkers
8.7 Various Analytical Techniques Related to Different Nutritional Biomarkers
8.8 Level of Biomarkers in Extreme Coronavirus Infection
8.9 Health Biomarkers
8.10 Concept of Omics in Development of New and Integrative Nutritional Biomarkers
8.11 Limitations and Challenges in the Field of Nutritional Biomarkers
8.12 Future Directions and Perspectives
8.13 Conclusions
References
9. Food Safety and Quality Assurance in the Food Chain: Focus on Foodborne Outbreaks
Pierina Visciano and Maria Schirone
9.1 Introduction
9.2 Classification of Foodborne Diseases by Symptomatology
9.3 The EFSA-ECDC Reports on Zoonoses and Foodborne Outbreaks
9.4 The Notifications from the Rapid Alert System for Food and Feed Portal
9.5 Conclusions
References
10. Emerging Techniques in Food Preservation
Sunita Aggarwal and Shalini Sehgal
10.1 Introduction
10.2 High-Pressure Processing (HPP)
10.3 Pulsed Electric Field (PEF) Processing
10.4 Pulsed Light Technology (PLT)
10.5 Ultrasound Food Processing
10.6 Ohmic Heating of Food
10.7 Cold Plasma
10.8 Oscillating Magnetic Field (OMF)
10.9 Higher Pressure Thermal (HPT) Processing
10.10 Bacteriocins
10.11 Dielectric Heating Using Radio Waves
10.12 Microwave
10.13 Irradiation
10.13.1 Ionizing Radiations
10.13.2 Non-Ionizing Radiations
10.14 Conclusions
References
11. Food Omics and Its Implications in Nutritional Sciences
Somnath Mandal, Nandita Sahane, Ramesh S.V. and Veda Krishnan
11.1 Food Omics: An Overview
11.2 Techniques in Food Omics
11.2.1 Chromatographic Techniques in Food Analysis
11.2.2 Spectroscopic Techniques in Food Analysis
11.2.3 Electrochemical Biosensors in Food Analysis
11.2.4 Biological Methods in Food Analysis
11.2.5 Electrophoretic Methods for Food Analysis
11.2.6 Sample Extraction Techniques in Food Omics
11.2.6.1 Solid Phase Extraction (SPE)
11.2.6.2 Super Critical Fluid Extraction (SFE)
11.2.6.3 Headspace Extraction
11.2.6.4 Microwave Assisted Extraction (MAE)
11.2.6.5 Analytical Thermal Desorption (ATD)
11.2.6.6 Flow Injection Analysis
11.2.6.7 Hyphenated Extraction
11.3 Food Omics Studies & Their Challenges
11.3.1 Detection of Food-Borne Infections
11.3.2 Detection of Food Allergens
11.3.3 Detection of Food Associated Viruses
11.3.4 Detection of Food Adulterations
11.3.5 Automation and Miniaturization
11.3.6 Detection of Food Toxins
11.3.7 Detection of Genetically Modified Foods and Feeds
11.3.8 Detection of Nanomaterials
11.3.9 Emergence of Green Analytical Methods
11.4 Food Omics: A Platform to Investigate Health Benefits
Conclusions
References
12. Consumer Viewpoints Regarding Food and Risk Assessment
Ananya Rana, Shivangi Mishra, Komal Soni, Mrinal Samtiya, Neetu Kumra Taneja and Tejpal Dhewa
12.1 Introduction
12.1.1 How Consumers Form Different Points of View
12.1.2 What Do Consumers Want from Food Business Operators?
12.2 Food Safety
12.2.1 Consumers View and Attitude Towards Food Safety
12.2.2 Consumers’ View of Novel Techniques and Food Safety Regulations
12.2.3 FBOs Took Crisis Steps with Any Food Safety Issue
12.3 Food Standards and Regulations in India
12.3.1 Food Safety and Standards Act, 2006
12.3.2 Codex Alimentarius Commission (CAC)
12.4 The Key Terms Involved in Risk Management
12.5 The Fundamental Principles of Food Safety Risk Management
12.6 Types of Food Risks
12.7 Factors that Modulate Consumers’ Perception of Risk
12.8 Conclusion
References
13. Application of Nanomaterials in Detection of Food Contaminants: A Food Safety Perspective
Sunny Dhiman, Prachi Singh, Anu Kumar and Gunjan Mukherjee
13.1 Introduction
13.2 Global Scenario from Food Safety Perspective
13.3 Current Food Safety Strategies and Food Safety
13.4 Application of Nanotechnology in Detection of Food Contaminants
13.5 Advancements in Nano-Biosensing of Food Contaminants
13.6 Potential Risks and Future Prospects of Nanomaterials in Food Safety
13.7 Conclusions
References
14. Food Allergy and Food Intolerance
Sunita Aggarwal
14.1 Introduction
14.2 Food Allergy and Food Intolerance
14.3 Food Allergens
14.4 Types of Food Allergy
14.4.1 IgE Mediated Food Allergies
14.4.2 Non-IgE Mediated Food Allergies
14.4.3 Mixed IgE and Non-IgE Mediated Food Allergies
14.5 Mechanism of Food Allergy
14.6 Risk Factors Involved in Food Allergy
14.7 Symptoms of Food Allergy
14.8 Diagnosis of Food Allergy
14.9 Treatment of Food Allergy
14.10 Food Intolerance
14.11 Conclusion
References
15. Molecular Nutrition and Nutrient–Gene Interactions
S. Hamsa, Aarti Yadav, Ruby Tiwari and Tejpal Dhewa
15.1 Introduction
15.2 Molecular Nutrition: Understanding Basic Mechanisms
15.3 Nutrigenetics
15.4 Nutrigenomics
15.5 Nutriepigenomics
15.6 Nutrimetabolomics
15.7 Conclusion and Future Perspectives
References
16. Food Metabolism and Chronic Diseases
Ruby Tiwari, Aarti Yadav, S. Hamsa and Tejpal Dhewa
16.1 Introduction
16.2 Food Metabolism and Associated Diseases
16.3 Nutrient Intake Goals for Preventing Diet‑Related Chronic Disease
16.4 Conclusion and Future Prospects
References
17. Nanomaterials in Food System
Anu Kumar, Bhanu Krishan, Sunny Dhiman and Tejpal Dhewa
17.1 Introduction
17.2 Nanomaterials as an Emerging Tool
17.3 Nanomaterials in Food Industry
17.3.1 Nanosensors
17.3.2 Nanoparticles
17.3.3 Nanofilms and Nanocomposites
17.3.4 Liposomes
17.3.5 Nanotubes and Nanofibers
17.4 Conclusion
References
About the Editors
Index
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