Handbook of Research on Food Science and Technology, Vol 3
Functional Foods and Nutraceuticals

Editors: Mónica Chávez-González, PhD
Jose Juan Buenrostro-Figueroa, PhD
Cristobal N. Aguilar, PhD

Handbook of Research on Food Science and Technology, Vol 3

In production
Pub Date: Oct 2018
Hardback Price: $159.95 US
Hard ISBN: 9781771887205
Pages: Approx 300p w/Index
Binding Type: hardback
Notes: 19 b/w illustrations

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

The chapters present a plethora of research compiled by the Food Research Group of the School of Chemistry at the Universidad Autonoma de Coahuila (DIA-UAdeC), Mexico, which consists of research subgroups in bioprocesses and bioproducts, biorefineries, biocontrol, natural products, molecular biology and omic sciences, GLIC-biotechnology, nano-bioscience, edible coatings, films and membrane technology, food engineering, emerging processing technology, food science, and functional foods.


1. Trends in Functional Food in Noncommunicable Diseases
V. D. Boone-Villa, N. H. Obregón-Sánchez, J. Del Bosque-Moreno, and J. A. Aguirre-Joya

2. Synergism in Food Trends: The Key to a Healthy Life
Dulce A. Flores-Maltos and José A. Teixeira

3. Recent Trends in Extraction, Purification, and Characterization of Bioactive Peptides
María L. Carrillo-Inungaray, Jesús A. Martínez-Salas, Mariela Michel, Jorge E. Wong-Paz, Diana B. Muñiz-Márquez, and Pedro Aguilar-Zárate

4. Agave Fructans as a Functional Component in Foods: Importance, Applications, and Determination Methods
Sarai Escobedo-García, Adriana C. Flores-Gallegos, C. Juan Contreras-Esquivel, Jesús A. Salas-Tovar, Cristóbal N. Aguilar, and Raul Rodríguez-Herrera

5. Aguamiel: Traditional Mexican Product as a Nutritional Alternative
Brian Picazo, Adriana Carolina Flores Gallegos, and Cristóbal N. Aguilar

6. Nutraceuticals as Adjuvants Treatments for Cancer and Neurodegenerative Diseases
Melissa Flores-García, Mayela Govea-Salas, Rodolfo Ramos-González, Sonia Yesenia Silva-Belmares, Raúl Rodríguez-Herrera, Elda Patricia Segura-Ceniceros, Alma Rosa Paredes-Ramírez, Dalia Vásquez-Bahena, and Anna Ilyina

7. Tagetes lucida: A Relationship between Compounds and Properties for the Development of Functional Foods
Perla Yaneth Villa Silva, Crystel Aleyvick Sierra-Rivera, Lluvia Itzel López López, Iliná Anna, Juan Alberto Ascacio-Valdés, and Sonia Yesenia Silva Belmares

8. Antidiabetic Properties of Petroselinum crispum
Valencia Monica, Sierra Rivera Crystel Aleyvivk, and Silva Belmares Sonia Yesenia

9. Nutraceuticals from Mexican Plants as Antibacterial Agents
Ricardo Guadalupe López Ramos, Ana Ilina, Luis Enrique Cobos-Puc, Crystel Aleyvic Sierra-Rivera, Juan Alberto Ascacio-Valdéz, and Sonia Yesenia Silva-Belmares

10. Relevant Marine Biomass as Feedstock for Application in Food Industry: An Overview
Dulce G. Argüello-Esparza, Héctor A. Ruiz, Cristóbal N. Aguilar, Diana Jasso De Rodríguez, Bartolomeu W. S. Souza, and Rosa M. Rodríguez-Jasso

11. Functionality Features of Candelilla Wax in Edible Coatings
Olga B. Alvarez-Perez, Miguel Ángel De León-Zapata, Romeo Rojas Molina, Janeth Ventura-Sobrevilla, Miguel A. Aguilar-González, and Cristóbal Noé Aguilar


About the Authors / Editors:
Editors: Mónica Chávez-González, PhD
Professor-Investigator, School of Chemistry of the Universidad Autónoma de Coahuila, Mexico

Mónica Chávez-González, PhD, is a Professor-Investigator at the School of Chemistry of the Universidad Autónoma de Coahuila, Mexico, where develops her works in the Food Research Department. Dr. Chávez-González’s experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial wastes, extraction of bioactive compounds, and chemical characterization. She is a member of the Sociedad Mexicana de Biotecnología y Bioingeniería and the Asociación Mexicana para la Protección a los Alimentos affiliate of the International Association for Food Protection. She was awarded with the “Juan Antonio de la Fuente” medal for academic excellence and the “Ocelotl” price for best tecnhological innovation purpose, both given by the Universidad Autónoma de Coahuila. She earned her PhD in Food Science and Technology with an emphasis in valorization of food industrial waste under the tutelage of Dr. Cristobal N. Aguilar.

Jose Juan Buenrostro-Figueroa, PhD
Research Professor, Research Center for Food and Development, A.C., Mexico

Jose Juan Buenrostro-Figueroa, PhD, is a Research Professor at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals, five book chapters, four patent requests, and more than 45 contributions at scientific meetings. Dr. Buenrostro has been a member of S.N.I. (National System of Researches, Mexico), the Mexican Society of Biotechnology and Bioengineering (SMBB), and the Mexican Society for Food Protection affiliate of the International Association for Food Protection.

He became a Food Engineer at the Antonio Narro Agrarian Autonomous University. He earned his MSc and PhD degrees in Food Science and Technology from the Autonomous University of Coahuila, México, where he worked on the development of bioprocesses for the valorization of agroindustrial by-products. He also worked at in the Biotechnology Department of the Metropolitan Autonomous University, Mexico City, Mexico.

Cristobal N. Aguilar, PhD
Dean, School of Chemistry, Autonomous University of Coahuila, México

Cristobal N. Aguilar, PhD, is Dean of the School of Chemistry at the Autonomous University of Coahuila, México. Dr. Aguilar has published more than 160 papers published in indexed journals, more than 40 articles in Mexican journals, as well as 16 book chapters, eight Mexican books, four international books, 34 proceedings, and more than 250 contributions in scientific meetings. Professor Aguilar is a member of the National System of Researchers of Mexico (SNI) and has received several prizes and awards, the most important are the National Prize of Research (2010) of the Mexican Academy of Sciences, the “Carlos Casas Campillo 2008” price of the Mexican Society of Biotechnology and Bioengineering, the National Prize AgroBio-2005, and the Mexican Prize in Food Science and Technology from CONACYT-Coca Cola México in 2003. He is also a member of the Mexican Academy of Science, the International Bioprocessing Association (IFIBiop), and several other scientific societies and associations. Dr. Aguilar has developed more than 21 research projects, including six international exchange projects. He has been advisor of 18 PhD theses, 25 MSc theses, and 50 BSc theses.

He became a Chemist at the Autonomous University of Coahuila, México, and earned his MSc degree in Food Science and Biotechnology at the Autonomous University of Chihuahua, México. His PhD degree in Fermentation Biotechnology was awarded by the Autonomous University of Metropolitana, Mexico. Dr. Aguilar also performed postdoctoral work at the Department of Biotechnology and Molecular Microbiology at Research Institute for Development (IRD) in Marseille, France.

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