Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

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Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada) Michael N.A. Eskin, Ph.D. (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

Functional Foods and Chronic Disease

Role of Sensory, Chemistry and Nutrition

Michel Aliani (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada), Michael N.A. Eskin, Ph.D. (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)

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English

Academic Press Inc
22 March 2024

Dietetics & nutrition; Chemistry; Food & beverage technology; Agriculture & farming

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.

Edited by: Michel Aliani (Professor Food and Human Nutritional Sciences University of Manitoba Winnipeg Canada), Michael N.A. Eskin, Ph.D. (Professor, Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada)
Imprint: Academic Press Inc
Country of Publication: United Kingdom
Dimensions: Height: 229mm, Width: 151mm,
Weight: 680g
ISBN: 9780323917476
ISBN 10: 032391747X
Pages: 231
Publication Date: 22 March 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

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. Aliani’s 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