Propiedades funcionales de hoy
Trends in food consumption has changed. The emergence of illnesses due to stress, sedentary lifestyle, poor diet and general lifestyle are forcing consumers, doctors and even administrations to promote a healthier diet, given the costs of healthcare of chronic-degenerative diseases, decreases in productivity and quality of life.
The aim of this book is to make a recount of some ingredients with potential to benefit health, starting with fiber, one of the first functional known ingredients. The, peptides with health benefits, such as those coming from cactus fruits, polysaccharides (Konjac and fructanes) are presented. Some plants (wereque, nopal root or Tecoma Stans) may have hypoglycemic and antioxidant activity. Bioactive protection by encapsulation, where in addition to developing a protective barrier against light, oxygen, also allows controlled release. The application of a protein concentrate for the elderly is an example of application of these ingredients. The book ends with reflections about the obesity crisis that we are experiencing today.
Capítulos
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Prólogo
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1. Fibra para el futuro: Propiedades y beneficios
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2. Frutas de cactáceas: Compuestos bioactivos y sus propiedades nutracéuticas
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3. Glucomanano de konjac, un polisacárido bifuncional de origen asiático
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4. Propiedades funcionales y aplicaciones tecnológicas de fructanos
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5. Péptidos con actividad antioxidante provenientes de fuentes animales y vegetales
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6. Estudio de la actividad hipoglucemiante y antioxidante de tronadora, wereque y raíz de nopal
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7. Introducción en los procesos de encapsulación de moléculas nutracéuticas
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8. Modificación enzimática del concentrado proteínico deVigna unguiculata para su incorporación a un alimento para régimen especial
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9. Aspectos evolutivos de la alimentación básica de la población mexicana y su efecto en la obesidad