Name: Functional Foods and Chronic Disease By Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)
SKU: 9780323917476
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Functional Foods and Chronic Disease Summary

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition by Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases. Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource.

About Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Michel Aliani is Professor, Food and Human Nutritional Sciences at the University of Manitoba. Dr. Aliani is a flavor chemist and an expert in sensory and analytical chemistry and biochemistry of foods and food products. He holds continuous funding (>14 years) from the NSERC Discovery Grants program, the pulse, CFI, crop science clusters within the Canadian Agricultural Partnership programs (AAFC), NSERC RTI. Over the last 6 years, he has trained 19 HQP (10 undergraduate, 4 M.Sc, 3 Ph.D., 1 PDF, and 2 Research Associates). Since 2015, he has published 48 manuscripts and 1 book dedicated to Bitterness in Foods. Dr. Alianis team is dedicated to assessing the sensory and flavour chemistry of functional foods using our unique flavoromics platform Dr. Michael N. A. Eskin, a former Chair and Associate Dean, is a Distinguished Professor in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg Canada. He is recognized internationally for his pioneering research on the physical, chemical and performance properties that led to the successful development of canola oil. For this and later research, he received many prestigious awards including the American Oil Chemists' Society (AOCS) Supelco Research Award, considered the world prize in lipids, and the IFT Lifetime Achievement Award in Memory of Nicolas Appert. He is also the recipient of the Stephen S. Change Award from IFT and AOCS and the Alton Bailey Medal, Herbert J Dutton Award, Timothy Mounts Award, and the A.R. Distinguished Service Award from AOCS and the William J Eva Award from the Canadian Institute of Food Science and Technology. In 2016, he was awarded the Order of Canada ,and in 2022 The Order of Manitoba, for his significant contributions to the success of the Canadian canola oil industry. He has authored and edited 18 books , 65 chapters and over 160 papers

1. Introduction 2. Functional foods: Techniques for Instrumental and Statistical Analysis 3. Sensory Acuity: Impact of Aging and Chronic Disease 4. Hempseed and Flaxseed: A Comparison of Two Dietary Approaches to Resist Cardiovascular Disease 5. Functional Foods and Diabetes 6. Functional Foods and Cancer Prevention 7. Functional properties of foods in chronic kidney disease 8. Functional Foods and Celiac Disease 9. Functional Foods and Fatty Liver Disease 10. The Role of Diet, Functional Foods and The Microbiome and Their Interplay in Gout 11. Functional Foods and Parkinsons Disease 12. Functional Foods and Alzheimers Disease and Dementia 13. Role of functional foods in autism spectrum disorder (ASD) and schizophrenia

Additional information

Sku

NGR9780323917476

ISBN 13

9780323917476

ISBN 10

032391747X

Title

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition by Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Author

Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Condition

New

Binding type

Paperback

Publisher

Elsevier Science & Technology

Year published

2024-03-22

Number of pages

231

Prizes

N/A

Cover note

Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Note

This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

Functional Foods and Chronic Disease Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Functional Foods and Chronic Disease by Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Functional Foods and Chronic Disease Summary

Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition by Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

About Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Table of Contents

Additional information

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