Super and Nutraceutical Foods: Composition and Technology

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Sandra Teresita Martín-del-Campo (Editor) – Tecnologico de Monterrey, School of Engineering and Sciences, Querétaro, Qro. Mexico
Jessica del Pilar Ramírez-Anaya (Editor) – Departamento de Ciencias Computacionales e Innovación Tecnológica, Universidad de Guadalajara, Centro Universitario del Sur
Anaberta Cardador-Martínez (Editor) – Tecnologico de Monterrey, School of Engineering and Sciences

Series: Food Science and Technology

BISAC: TEC012000

Superfoods have been used for human consumption for centuries. These foods provide an important amount of essential nutrients and energy. Nowadays, the nutraceutical properties of superfoods have acquired importance due to their additional health benefits. Most superfoods are eaten in their fresh form in producing regions, but seasonality is an important limiting issue. Traditional processing technologies have been used to assure supply for the whole year, and innovative processing technologies have been developed to reach bigger markets.

In this book, the authors provide information about nutritional aspects of the described foods. Additionally, the different functional properties of each food, such as antioxidant, anticancer, hypoglycemic, and cardioprotective activities are discussed. It includes information about their principal bioactive compounds, biological activities, the effects of processing these compounds, nutritional values, and sensorial properties and shelf life. The first section is focused on the properties of selected fruits, some eaten fresh, others only after a first transformation. The second section is focused on a selection of foods having been transformed before human consumption, such as cereals, pseudocereals, and legumes. Finally, the third section includes a set of products from animal and diverse origins.

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Description

Preface

Section 1. Fruits

Chapter 1. Avocado: Composition and Processing Technologies
(Jessica del Pilar Ramírez-Anaya – Departamento de Ciencias Computacionales e Innovación Tecnológica, Universidad de Guadalajara, Centro Universitario del Sur, Adriana Cavazos-Garduño, Yanmei King-Loeza, Ma. Claudia Castañeda-Saucedo, Elia Herminia Valdez-Miramontes, and Jessica Elizabeth Pineda-Lozano – Departamento de Ciencias Computacionales e Innovación Tecnológica, CUSUR-Universidad de Guadalajara, Ciudad Guzmán, México, et al.)

Chapter 2. Cacao: An Ancestral Source of Healthy Compounds
(Blanca I. Maldonado-Guevara – Escuela de Ingeniería y Ciencias,Tecnologico de Monterrey, Querétaro, México)

Chapter 3. Cactus Fruits: An Ancient and Emerging Crop
(Leticia Hernández Galán and Sandra T. Martín del Campo – Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, , Querétaro, Qro, Mexico, et al.)

Chapter 4. Pomegranate (Punica granatum): Biofunctional Compounds and Therapeutic Properties
(Ma Claudia Castañeda-Saucedo, Ernesto Tapia Campos, Jessica del Pilar Ramírez-Anaya – Departamento de Ciencias Computacionales e Innovación Tecnológica, Universidad de Guadalajara, Centro Universitario del Sur, Adriana Delgado-Alvarado, Adriana Cavazos Garduño and Julio C. Serrano-Niño – Unidad de Biotecnologia Vegetal, Centro de Investigación y Asistencia en Tecnología y diseño del Estado de Jalisco (CIATEJ), Guadalajara, México, et al.)

Chapter 5. Raspberry’s (Rubus idaeus L) Production, Nutritional Composition, Bioactive Compounds and Their Effect on Health
(Elia Herminia Valdés Miramontes, Zyanya Reyes-Castillo, Norma Piña Contreras, Berenice Sánchez Caballero, Carmen Alejandrina Virgen – Carrillo, and Patricia Martín del Campo–Rayas – Behavioral Feeding and Nutrition Research Institute, Southern University Center of the University of Guadalajara, Jalisco, México)

Section 2 Cereals, Pseudo Cereals, and Legumes

Chapter 6. Amaranth: Composition and Processing Technologies
(J. E. Borges-Martínez, D. del R. Moguel-Concha, M. S. Cid-Gallegos, D. I. Tellez-Medina and Cristian Jiménez-Martínez – Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México, México)

Chapter 7. Chickpea, Composition and Processing Technologies
(D. del R. Moguel-Concha, J. E. Borges-Martínez, M. S. Cid-Gallegos, D. I. Tellez-Medina and C. Jiménez-Martínez – Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Ciudad de México, México)

Chapter 8. Lentils as Superfood
(Paola Cáceres-Challapa, Kimberly Molina-Bean, Sheccid Acevedo-Juárez, Anaberta Cardador-Martínez – Tecnologico de Monterrey, School of Engineering and Sciences, Carmen Téllez-Pérez, and Maritza Alonzo-Macías – Tecnologico de Monterrey, School of Engineering and Science, Queretaro, Mexico, et al.)

Chapter 9. Maize (Zea mays) as a Superfood
(Juan Leopoldo Pech-Almeida, Maritza Alonzo-Macías, Anaberta Cardador-Martínez – Tecnologico de Monterrey, School of Engineering and Sciences and Carmen Téllez – University of La Rochelle, Intensification of Transfer Phenomena on Industrial Eco-Processes, Laboratory of Engineering Science for Environment LaSIE – UMR-CNRS 7356, La Rochelle, France, et al.)

Chapter 10. Quinoa Grains Processing: Effects on Its Physicochemical Properties
(Nestor Ponce-García, Anayansi Escalante-Aburto, David Santiago-Ramos4 and Rosa María Mariscal-Moreno – UAEMex Campus Universitario “El Cerrillo,” Facultad de Ciencias Agrícolas, Toluca Edo. de México, et al.)

Chapter 11. Rice: Composition and Processing Challenges
(Elier Vélez-Jiménez, Carmen Téllez-Pérez, José G. Montejano and Anaberta Cardador-Martínez – Tecnologico de Monterrey, School of Engineering and Sciences)

Section 3. Animal Origin and Diverse

Chapter 12. Chlorella as a Valuable Ingredient for Functional Foods
(Beatriz Martín-García, María del Carmen Razola-Díaz, Giovanni Luca Russo, Elisa Giambanelli, Antonio Luca Langellotti, Ana Mª Gómez-Caravaca, and Vito Verardo – Institute of Nutrition and Food Technology ‘José Mataix,’ Biomedical Research Center, University of Granada, Armilla, Granada, Spain, et al.)

Chapter 13. Honey Bee (Apis mellifera) Hive Products: Their Use and Benefits to Human Health and Nutrition
(Jose Octavio Macias-Macias, Jose Maria Tapia-Gonzalez, Francisca Contreras-Escareño, José Carlos Tapia-Rivera, and Ernesto Guzman-Novoa – Departamento de Ciencias de la Naturaleza, Centro de Investigaciones en Abejas (CIABE). CUSUR. Universidad de Guadalajara, Jalisco, Mexico, et al.)

Chapter 14. Milk and Dairy Products: New Perspectives for Ancient Products
(Rosa Vázquez-García, Cristina Chuck-Hernández and Sandra Teresita Martín-del-Campo – Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Mexico)

Chapter 15. Olive Oil: Composition and Bioactivity
(Caterina Pipino, Beatriz Martín-García, Ana Mª Gómez-Caravaca, and Vito Verardo – Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain, et al.)

Chapter 16. Nopal, Composition and Processing Technologies
(M. Perucini-Avendaño, C. Jiménez-Martínez, A. Acosta -Caudillo, M. Nicolás-García and Gloria Dávila-Ortiz – Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Av. Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, Mexico City, Mexico)

Index

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