Published in April 2014 by Wiley-Blackwell (UK), the seventeen-chapter
compilation sub-titled “Processing Effects and Health Benefits”
contains the latest findings on the health and disease prevention
benefits of functional foods.
Edited by Prof. Athapol Noomhorm, Dr. Imran Ahmad, and Assoc. Prof.
Anil Kumar Anal of the Food Engineering and Bioprocess Technology
(FEBT) field of study at the Asian Institute of Technology’s School of
Environment, Resources and Development, the book focuses on functional
ingredients of Asian origin that are of interest globally, especially
in Western countries.
“Asian foods, particularly herbs, are becoming increasingly accepted
and demanded globally, with many Western consumers starting to
recognize and seek out their health-giving properties. This book
focuses on the extraction of ingredients from materials which in the
West are seen as “alternative”– such as flour from soybeans instead of
wheat, or bran and starch from rice – but which have long histories in
Asian cultures,” reads the back cover.
Around the world, health-conscious consumers are fueling research and
development into functional foods – an emerging field in food sciences
in which a particular food is given a health-promotion or disease
prevention function by adding new ingredients.
Today’s multibillion-dollar (US) functional food industry strives to
identify the suitable extraction or processing techniques for these
functional components in order to maximize their beneficial activities.
One of the major challenges facing the food industry is finding
scientific evidence to support the health benefit claims made for a
food ingredient owing to its functionality against disease
prevention.
Enhancing the availability of functional components in the human body
and related issues are examined in the 499-page publication that
highlights the processing effects on active ingredients of various
functional food materials.
According to the AIT editors, the publication should be of interest to
people from various scientific and clinical backgrounds possessing
basic knowledge of nutrition and food processing. It will be of use to
those interested in dietary supplements and the development of products
that have a beneficial health claim, they say.
Asian Institute of Technology FEBT graduates Shruti Mishra, Alisha
Tuladhar, Pananun Thawunporn, Kishore K. Kumaree, Mridula Thapa,
Taslima Ayesha Aktar Nasrin, and current doctoral student Khoomtong
Atcharaporn, also contributed to the publication along with other
international scholars and researchers from nine countries.
The book is available in both hardcover and electronic version.
Processing Effects and Health Benefits
Editors: Athapol Noomhorm, Imran Ahmad and Anil Kumar
Anal
ISBN: 978-1-118-22787-9
499 pages, April 2014, Wiley-Blackwell (Wiley.com)
Price: US$ 199.95
Books written or edited by people at AIT can be found at the AIT
Bookshelf at this link:
https://oldweb.ait.ac.th/news-and-events/bookshelf
Editors Dr. Anil Kumar Anal (fifth from
right), and Dr. Imran Ahmad (seventh from right) with AIT contributors
to 'Functional Food and Dietary Supplements.'