With food to health : proceedings of the 10th International scientific and professional conference (2025)

ADVANCES IN FOOD SCIENCE AND NUTRITION

It is the first edition of SCIENCE AND EDUCATION DEVELOPMENT INSTITUTE for food world. It gives me great pleasure in bringing out book entitled “ADVANCES IN FOOD SCIENCE AND NUTRITION” for the student of Food Technology, Food Nutrition and all those aspirants who desire to brighten their career in the field of food technology. Our goal is to provide readers with introductory foundation to budding food professionals. I was also well aware that the book is widely used as a basic reference outside the academic environment. I have attempted to take utmost care to cover the particular topic with latest research updates. In this concern I had compiled all the newer areas of food science and nutrition with the older existing knowledge. I also hope to provide insight into the scope of food science for people considering food science as a career. The book chapters introduces and complex interrelationship among food functional properties, processing, distribution and storage. Every chapter has been extensively appropriate and justified with suitable diagrams and tables. Multicolor picture have been also added to enhance the content value and to give the students an idea of what he will be dealing in reality, and to bridge the gap between theory and practice. I am indebted to Mr. Abulude, F.O. President/CEO, Science and Education Development Institute (SEDInst), AKURE, ONDO STATE, NIGERIA for giving an opportunity for this book project, also Mr. Adeyemi Adewale for editing the book. Relevant information on food sector has also been given. Moreover at the end of text Appendices have been given through which the readers can be benefitted. We are confident that this edition will again receive your overwhelming response.

Introduction to Food Science

This chapter is a prelude to the book and provides an overview to the readers about food, its constituents (carbohydrates, protein, lipids, vitamins and minerals), and a brief classification based on their functions as a core component. The chapter provides a breif information about food and their behavior towards processing technology with an overview of food composition, sources and significance of food to the human health to highlight perspective of fundamentals of food science and technology.

Journal of Applied Food and Nutrition

2022

Protein and calcium are two nutrients that are essential to the human body. These nutrients can be acquired through the consumption of animal and vegetable foods. Moringa leaves are a protein and calcium-rich vegetable dietary product. The goal of this study is to investigate the physicochemical and organoleptic properties of ice cream products by the addition of Moringa leaf powder. This study used an experimental method with a one-factor total randomized design. The addition of 0%, 3%, 6%, 9%, and 12% Moringa leaf powder treatment was carried out with 5 repetitions. The Kjeldahl method was used to analyse total protein content and Atomic Absorption Spectrophotometry was used to analyse the amount of Calcium in ice cream products. In this research, we tested the volume, mass, overrun, and melting time of ice cream, and so do the hedonic, and organoleptic characteristics. The results showed that calcium and protein levels of Moringa ice cream increased along with the addition of Mor...

IJFNS-16-RA-1239 International Journal of Food and Nutrition Science.pdf

Objective: To assess the nutritional status of women in urban and semi-urban regions of Gujarat. Methodology: A cross-sectional study on 605 women (aged 18 -50 years) from urban and semi urban region was conducted in Gujarat, Western India. The parameters analyzed were anthropometry and body composition. Assessment of nutritional status was performed using BMI to evaluate percentage underweight, overweight and obesity. The analysis was stratified for the regions (urban or semi-urban) and type of occupation (students, housewives, working women). Chi square test was used to estimate percentage prevalence of underweight, overweight and obesity amongst different groups of women. Results: Students from urban region had higher mean BMI (21.4 ± 3.7 kg/m 2 ) and PBF (29.5 ± 5.9%) as compared to students of semi urban region (BMI: 19.8 ± 3.7 kg/ m 2 ; PBF: 26.0 ± 6.1%) (p < 0.05). Homemakers of urban region showed significantly lower BMI (24.7 ± 4.3 kg/m 2 ) and PBF (34.8 ± 6.2%) as compared to homemakers of semi-urban region (BMI: 26.0 ± 4.8 kg/m 2 ; PBF: 36.6 ± 6.2%) (p < 0.05). Working women group in both regions did not differ significantly for their BMI and PBF (p > 0.05). Students of semi-urban region showed high percentage of underweight (43.60%) as compared to students of urban region (19%) (p < 0.05). While in homemakers of semi-urban region 41% overweight and 19% obesity was observed whereas, in urban region it was 31% and 12% respectively (p < 0.05). Percentage of underweight, overweight and obesity was not significantly different in working women amongst two regions (p > 0.05). Conclusion: The study indicated coexistence of obesity and under-nutrition in semi-urban region of Gujarat. These dual nutritional health problems are developing specially in urbanizing areas of our country.

Functional and Bioactive Properties of Food: The Challenges Ahead

Foods (Basel, Switzerland), 2018

With the idea and objective of bringing together new data on biomolecules from fruits, vegetables, wild or medicinal plants, and other organisms (either from land or marine origin) which can exert functional and health-promoting effects through bioactivity beyond the basic nutrient composition, we edited this special issue on "Functional and Bioactive Properties of Food" (URL: http://www.mdpi. com/journal/foods/special_issues/Functional_Bioactive_Properties_Food). The evidence presented in the participating papers is still not enough to demonstrate causality and functionality because the multifactorial conditions of the diseases (which are not related to a single effect or compound) are still a big challenge for this generation of scientists involved in the research of bioactives from foods for nutrition and health. The principle of "safety first" clearly drives the research on bioactive compounds of natural origin to be incorporated in food and feed formulas for health and wellbeing. Besides bioaccessibility and the demonstration of biological activity, it is clear that an early positive result in any new development would clear up any safety or toxicology issues. One example is the use of ginger rhizome in early pregnancy [1]. More research is needed regarding its efficacy and safety, even though the available data suggests that ginger is a safe and effective treatment for nausea and vomiting in women during early pregnancy [1]. On the other hand, daily food consumption could lead to unexpected exposure of contaminants, such as heavy metals, and the use of plant-derived food formulas could help in the reduction of damage in the human body through different mechanisms of detoxification, as in the use of Selenium-enriched rice grass juice to overcome Cadmium (Cd) contamination in foods [2], even though the evidence is generated in vitro and further developments are expected in the future. The use of highly-sensitive techniques to fully characterize the components in foods, formulations, and ingredients, as well as to determinate their bioaccessibility, bioavailability, metabolism, and biological activity, is another supporting structure of current and future challenges of the research and development of foods for health. In the separation of compounds in the complex mixture of any given food or formula, as well as in the evaluation of the different effects of growth conditions, agronomical practices, farming, production of any kind, and processing, either at the industrial or the domestic level, must be taken into consideration. The highly-sensitive separation conditions of the fatty acids in digested and processed milk [3], the attention given to the effects of processing on the content of bioactives as the betaine content in gluten-free grains and products [4] has possibilities of fortification, and the necessary phytochemical characterization of bioactive compounds in quite unknown and newly-used fruits of Pitanga [5], are only a few examples of the current trends in the search for bioactive-rich, non-animal-origin foods for health. Nowadays, where everything in terms of foods are connected or related to functionality, a clear, suitable, and effective set of techniques are needed to really highlight the real or potential functionality of a given product, and methods are

Functional, health protecting and health maintaining food products

Ecocycles, 2018

Functional foods contain sufficient quantities of ingredients that have a positive effect on life functions, contribute to the prevention of diseases, they have a health-protective effect and overall have a positive effect on the human body. In terms of functional foods, we need to look at what kind of food ingredient is given, what impact it can be expected from such a food, what component it is expected to be, and what the product will be for the consumer. The physiological effects of functional foods, consumer expectations on these foods, processes in which we are preparing functional foods, food safety in relation to functional foods, and statutory regulation should be clarified. Within food production is a new area has been defined, where technology is being developed, its effects are being accepted by buyers and producers and consumers together manage the processes that can be incorporated into traditional food production in a few years. In the first half of our communication, we discuss the basic concepts, and readers will get to know the functional foods produced by food supplements.

food science

Advances in Food Technology and Nutritional Sciences

2016

1Amity Institute for Herbal Research and Studies, Amity University-UP, Sector-125 Noida 201313, India 2Department of Zoology, RGPG college, Chippi Tank, Meerut 250001, India *Corresponding author Charu Gupta, PhD Assistant Professor Amity Institute for Herbal Research and Studies (AIHRS) Amity University UP, Sector-125 Noida 201303, India Tel. +91-120-4392549 Fax: +91-120-4392502 E-mail: charumicro@gmail.com

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The importance of functional food in human nutrition and comparison with conventional products,

The functional food is modern concept in human nutrition, considering the fact that this type of food contains ingredients which have useful effect on one or more purpose functions in organism and contribute the general medical health and/or decrease the risk of some diseases. The ingredients of functional food are: macronutritients with special physiological treatment (polysaccharides, omega-3 fatty acids, etc.), essential micronutritients (folic acid, vitamin B6, B12), nonessential ingredients (some of oligosaccharides), biologically active phytonutritients (carotenoides, flavons, catechins, etc.), friendly bacteria -probiotics. Modern research indicates expansive development and production of functional food in this area as well as around the world. That requires appropriate legislation which defines the field of functional food production. The objectives of this study are to emphasize the importance of functional food in daily nutrition. Furthermore, using sensorial analysis for three different product types with functional characteristics, it should prove that the food with functional characteristics does not deviate in total values from the similar conventional products.