Functional Foods: Biochemical and Processing Aspects, Volume 1 (Functional Foods & Nutraceuticals Series)

1033 Pages·1998·4.81 MB·English

by  Giuseppe Mazza

Functional Foods : Biochemical &
title:
Processing Aspects
author: Mazza, G.
publisher: Taylor & Francis Routledge
isbn10 | asin: 1566764874
print isbn13: 9781566764872
ebook isbn13: 9780585226101
language: English
Nutrition, Natural foods, Pharmacognosy,
subject Food industry and trade, Herbs--Therapeutic
use.
publication date: 1998
lcc: QP144.V44F86 1998eb
ddc: 612.3/9
Nutrition, Natural foods, Pharmacognosy,
subject: Food industry and trade, Herbs--Therapeutic
use.
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Page iii
Functional Foods
Biochemical & Processing Aspects
Edited by
G. Mazza, Ph.D.
Agriculture and Agri-Food Canada
L L
ANCASTERBASE
Page iv
Functional Foods
aTECHNOMIC®publication
Technomic Publishing Company, Inc.
851 New Holland Avenue, Box 3535
Lancaster, Pennsylvania 17604 U.S.A.
Copyright (c) 1998 by Technomic Publishing Company, Inc.
All rights reserved
No part of this publication may be reproduced, stored in a retrieval
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Printed in the United States of America
10 9 8 7 6 5 4 3 2
Main entry under title:
Functional Foods: Biochemical and Processing Aspects
A Technomic Publishing Company book
Bibliography: p.
Includes index p. 439
Library of Congress Catalog Card No. 98-85171
ISBN No. 1-56676-487-4
Page v
To my wife Rachel, my daughter Victoria, and my sons Michael and Joseph
who received less of my
attention while this book was being written/edited.
Page vii
Table of Contents
Foreword xi
Preface xv
List of Contributors xvii
1. Functional Oat Products 1
P. J. Wood and M. U. Beer
1. Introduction 1
2. Nature of Oat Products 2
3. Nature and Analysis of Oat b-Glucan 10
4. Physiological Effects of Oat b-Glucan in Humans 18
5. Conclusions 27
6. References 28
2. Physiologically Functional Wheat Bran 39
E. Chao, C. Simmons, and R. Black
1. Introduction 39
2. Structure and Composition of Wheat Kernels 40
3. Milling 43
4. Breakfast Cereal Processing 44
5. Health Benefits of Wheat Bran Fiber 45
6. Health Benefits of other Wheat Components 61
7. Dietary Recommendations and Wheat Bran 62
Consumption
8. Conclusions 62
9. References 63
Page viii
3. Functional Products from Rice 71
K. A. Moldenhauer, E. T. Champagne, D. R. McCaskill,
and H. Guraya
1. Composition of Rice Kernels 71
2. Rice Bran 73
3. Rice Bran Oil 77
4. Rice Starch 80
5. References 84
4. Flaxseed Products for Disease Prevention 91
B. D. Oomah and G. Mazza
1. Introduction 91
2. Biologically Active Components 93
3. Processing and Products 105
4. Health Benefits 117
5. Conclusions 125
6. References 127
5. Functional Grape and Citrus Products 139
B. Girard and G. Mazza
1. Grapes 139
2. Citrus Fruits 155
3. References 178
6. Functional Vegetable Products 193
P. Delaquis and G. Mazza
1. The Cruciferae 193
2. Onions and Garlic 204
3. Vegetables Rich in Nondigestible Oligosaccharides 215
4. Other Vegetables 220
5. Conclusions and Future Prospects 222
6. References 222
7. Processing and Properties of Mustard Products and 235
Components
W. Cui and N. A. M. Eskin
1. Introduction 235
2. Mustard Processing and Products 236
3. Mustard Components: Nature, Chemistry and 239
Properties
4. Physiological Properties of Mustard Components 253