633
safety, 34
scientists and health professionals, 34
valid biomarkers, 34
vitamin and mineral, 29, 30
vitamin C, 25
vitamin content, 25
Dietotherapy, 262
Diettherapy, 264
Dipeptidyl peptidase-4 inhibitor (DPP-IV), 81
Disc diffusion method, 488
Disease susceptibility, 528
Diterpenoids, 571
DNA helicase, 140
Docosahexaenoic acid (DHA), 221, 536, 537
Dolabella auricularia mollusk, 89
Dry forests, 474
Dysbiosis, 174
E
Ecological protein, 118
Edible mushrooms, 44, 45
Eicosapentaenoic acid (EPA), 221
Entomophagia, 118
Environmental monitoring program, 623
Enzymes, 17
Epigallocatechin-3-gallate (EGCG), 350, 358
Equipment management, 625, 626
Equol, 486
Erythropoietic protoporphyria, 435
Estimation of glomerular filtration rate
(eGFR), 120, 130
Estrogen receptors (ERs), 475
Eugenol (C 10 H 12 O 2 ), 103
European food safety authority (EFSA),
537, 582
External systems audits, 624
Extracellular polysaccharides (EPSs), 59
F
Fabaceae family, 474, 475
Fat-soluble vitamins
definition, 151
vitamin A, 155
vitamin D, 155
vitamin E, 156
vitamin K, 156
Fibrillar collagen, 82
Filamentous fungi, 142–143
Flammulina velutipes, 308
Flavonoids, 199, 200, 202, 203, 352, 481, 482,
573, 580
biosynthesis products, 480
secondary plant metabolism, 480
Fluorine, 559
Folic acid (Vitamin B9), 158, 535, 536
Food and Drug Administration (FDA), 20, 231
Food and Drug Authority (FDA), 174
Food fortification, 4
minerals
calcium, 516, 517
iron, infant formula, 515–516
magnesium, 517
probiotics, 519, 520
vitamins
vitamin A, 518
vitamin B, 519
vitamin D, 517, 518
Food hazard controls
biological hazards, 617, 618
chemical hazards, 618, 619
physical hazards, 619
Food medicine, 264
Food processing factors, 576
Food processing systems, 615, 617, 623,
625, 626
Food safety, 582, 623
achievement, 616
and GMPs (see Good manufacturing
practices (GMPs))
Food Safety and Standards Authority
(FSSA), 20
Food Safety and Standards Authority of India
(FSSAI), 582
Fortified blended foods (FBF), 513, 514
Fortified nutraceuticals, 17
Fourier-transform infrared spectroscopy
(FTIR), 57
Free radicals, 242
Fruits and vegetables
bioactive components (see Bioactive
components)
cholesterol and hormone metabolism, 242
classification, 243
cruciferous vegetables, 253
dark green leafy vegetables, 252
free radicals, 242
functional foods (see Functional foods)
functional properties, 243–244
green leafy vegetables, 252, 253
micronutrients, 241
orange (see Orange vegetables and fruits)
prevention of disease, 242
vitamins, 241, 243, 244
Fucoidans, 43
Index
safety, 34
scientists and health professionals, 34
valid biomarkers, 34
vitamin and mineral, 29, 30
vitamin C, 25
vitamin content, 25
Dietotherapy, 262
Diettherapy, 264
Dipeptidyl peptidase-4 inhibitor (DPP-IV), 81
Disc diffusion method, 488
Disease susceptibility, 528
Diterpenoids, 571
DNA helicase, 140
Docosahexaenoic acid (DHA), 221, 536, 537
Dolabella auricularia mollusk, 89
Dry forests, 474
Dysbiosis, 174
E
Ecological protein, 118
Edible mushrooms, 44, 45
Eicosapentaenoic acid (EPA), 221
Entomophagia, 118
Environmental monitoring program, 623
Enzymes, 17
Epigallocatechin-3-gallate (EGCG), 350, 358
Equipment management, 625, 626
Equol, 486
Erythropoietic protoporphyria, 435
Estimation of glomerular filtration rate
(eGFR), 120, 130
Estrogen receptors (ERs), 475
Eugenol (C 10 H 12 O 2 ), 103
European food safety authority (EFSA),
537, 582
External systems audits, 624
Extracellular polysaccharides (EPSs), 59
F
Fabaceae family, 474, 475
Fat-soluble vitamins
definition, 151
vitamin A, 155
vitamin D, 155
vitamin E, 156
vitamin K, 156
Fibrillar collagen, 82
Filamentous fungi, 142–143
Flammulina velutipes, 308
Flavonoids, 199, 200, 202, 203, 352, 481, 482,
573, 580
biosynthesis products, 480
secondary plant metabolism, 480
Fluorine, 559
Folic acid (Vitamin B9), 158, 535, 536
Food and Drug Administration (FDA), 20, 231
Food and Drug Authority (FDA), 174
Food fortification, 4
minerals
calcium, 516, 517
iron, infant formula, 515–516
magnesium, 517
probiotics, 519, 520
vitamins
vitamin A, 518
vitamin B, 519
vitamin D, 517, 518
Food hazard controls
biological hazards, 617, 618
chemical hazards, 618, 619
physical hazards, 619
Food medicine, 264
Food processing factors, 576
Food processing systems, 615, 617, 623,
625, 626
Food safety, 582, 623
achievement, 616
and GMPs (see Good manufacturing
practices (GMPs))
Food Safety and Standards Authority
(FSSA), 20
Food Safety and Standards Authority of India
(FSSAI), 582
Fortified blended foods (FBF), 513, 514
Fortified nutraceuticals, 17
Fourier-transform infrared spectroscopy
(FTIR), 57
Free radicals, 242
Fruits and vegetables
bioactive components (see Bioactive
components)
cholesterol and hormone metabolism, 242
classification, 243
cruciferous vegetables, 253
dark green leafy vegetables, 252
free radicals, 242
functional foods (see Functional foods)
functional properties, 243–244
green leafy vegetables, 252, 253
micronutrients, 241
orange (see Orange vegetables and fruits)
prevention of disease, 242
vitamins, 241, 243, 244
Fucoidans, 43
Index