Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management

Having known Dr. Qoronfleh for many years, it is an honor to submit a foreword for the book Personalized Food Intervention and Therapy for Autism Spectrum Disorder Management. I worked with Dr. Qoronfleh during our years together at ...

Author: M. Mohamed Essa

Publisher: Springer Nature

ISBN: 9783030304027

Category: Medical

Page: 693

View: 440


The book focuses on implications of traditional and processed foods for autism spectrum disorder (ASD) intervention and management. Numerous phytonutrients and pharmacologically active compounds in edible natural products and diet could influence and offer protection to neuronal dysfunction that occurs due to ASD. The neuroprotective effects of various fruits, vegetables, nuts and seeds phytochemicals, and other natural bioactive ingredients against ASD and related conditions are discussed. Topics such as the possible neuroprotective mechanism of action of these foods and the therapeutic role of antioxidants in relation to ASD are addressed. This book also highlights the scope of using anti-inflammatory agents and antioxidants to promote neurogenesis and improve other symptoms in ASD. It emphasizes personalized nutritional approaches with dietary management of neurodevelopmental disorders/ASD cases. Information in this book is relevant to researchers in the field of complementary and alternative medicine, nutraceuticals, neuroscience, agriculture, nutrition, and food science. This volume is beneficial to students of varying levels, and across multiple disciplines.

Digital Gastronomy From 3d Food Printing To Personalized Nutrition

110506. [42] Derossi, A., Caporizzi, R., Azzollini, D. and Severini, C. (2018). Application of 3D printing for customized food. A case on the development of a fruit-based snack for children, Journal of Food Engineering, 220, pp. 65–75.

Author: Chee Kai Chua

Publisher: World Scientific

ISBN: 9789811256608

Category: Technology & Engineering

Page: 432

View: 336


The food industry has seen many changes over the last several decades — new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.

Functional Bakery Products Novel Ingredients and Processing Technology for Personalized Nutrition

4.5 Toward personalized nutrition 3D printing technologies are flexible in fabricating new food products, which allows for an easy incorporation of micronutrients such as vitamins in food formulations. For example, a company called ...


Publisher: Academic Press

ISBN: 9780323855587

Category: Technology & Engineering

Page: 338

View: 945


Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more. Provides the authority and expertise of leading contributors from an international board of authors Presents the latest release in the Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products

The Personalized Diet

Ron K. After taking part in the Weizmann study on personalized nutrition, which included a continuous glucose monitor I wore ... but I did realize that certain changes in food choices and timing made me feel much better in the morning, ...

Author: Eran Segal

Publisher: Random House

ISBN: 9781473551299

Category: Health & Fitness

Page: 368

View: 101


‘A fascinating insight into one of the most exciting & rapidly evolving areas of modern science.’ Michael Mosley, author of The 8-Week Blood Sugar Diet FORGET EVERYTHING YOU THOUGHT YOU KNEW ABOUT FOOD... At the world-renowned Weizmann Research Institute, Dr Eran Segal and Dr Eran Elinav have been looking at what and how we eat differently. In one of the largest ever studies of nutrition and health they have proved conclusively that every food affects every body differently. In other words, what is healthy for one person could be unhealthy for another. The Personalized Diet offers the ground breaking knowledge, tools and life hacks to re-examine how you think about food, health and well-being, and discover the right foods for you. There are no foods that are just good or bad, there is no one-size-fits-all diet; instead, there is The Personalized Diet. Welcome to your blueprint for a healthier, happier, longer life.

An Integrated Approach to New Food Product Development

9.7.3 FUTURE PERSPECTIVES ON PERSONALIZING FOOD Considerable technical hurdles remain to convert industrial food processing into a more personalized food delivery system. And yet, in many ways food will return to a more personal past.

Author: Howard R. Moskowitz

Publisher: CRC Press

ISBN: 9781420065558

Category: Technology & Engineering

Page: 503

View: 115


New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

Learning Approaches in Signal Processing

Table 11.4 Comparison of classification accuracy between compact network and the Personalized Compact Network Model Test ... we perform classifier personalization on the Food Diary images by optimizing the cross entropy loss function ...

Author: Wan-Chi Siu

Publisher: CRC Press

ISBN: 9780429592263

Category: Computers

Page: 654

View: 968


Coupled with machine learning, the use of signal processing techniques for big data analysis, Internet of things, smart cities, security, and bio-informatics applications has witnessed explosive growth. This has been made possible via fast algorithms on data, speech, image, and video processing with advanced GPU technology. This book presents an up-to-date tutorial and overview on learning technologies such as random forests, sparsity, and low-rank matrix estimation and cutting-edge visual/signal processing techniques, including face recognition, Kalman filtering, and multirate DSP. It discusses the applications that make use of deep learning, convolutional neural networks, random forests, etc. The applications include super-resolution imaging, fringe projection profilometry, human activities detection/capture, gesture recognition, spoken language processing, cooperative networks, bioinformatics, DNA, and healthcare.

Functional Food and Human Health

Annu Rev Nutr 20(1):561–593 Ghosh D (2010) Personalised food: how personal is it? Genes Nutr 5(1):51–53 Ginsburg GS, Willard HF (2009) Genomic and personalized medicine: foundations and applications. Transl Res 154(6):277–287 Gorinstein ...

Author: Vibha Rani

Publisher: Springer

ISBN: 9789811311239

Category: Medical

Page: 694

View: 133


Global health and the increasing incidence of various diseases are a cause for concern, and doctors and scientists reason that the diet, food habits and lifestyle are contributing factors. Processed food has reduced the nutritional value of our diet, and although supplementing foods with various additives is considered an alternative, the long-term impact of this is not known. Many laboratories around the world are working to identify various nutritional components in our daily food and their effect on human health. These have been classified as Nutraceuticals or functional food, and they may have preventive and therapeutic effects in a number of pathologies associated with modern dietary habits and lifestyles. This book addresses various aspects of this issue, revitalizing the discussion and consolidating the latest research on nutritional and functional food and their effects in in-vitro, in-vivo and human clinical studies.

The Prospect of Industry 5 0 in Biomanufacturing

It needs to be clear that no one wants a wide range of personalized products, which is the perfect choice for Industry ... Plant-based 3D food printing can meet all of these criteria to produce personalized/customized foods for specific ...

Author: Pau Loke Show

Publisher: CRC Press

ISBN: 9781000407419

Category: Technology & Engineering

Page: 326

View: 772


This is the first book to present the idea of Industry 5.0 in biomanufacturing and bioprocess engineering, both upstream and downstream. The Prospect of Industry 5.0 in Biomanufacturing details the latest technologies and how they can be used efficiently and explains process analysis from an engineering point of view. In addition, it covers applications and challenges. FEATURES Describes the previous Industrial Revolution, current Industry 4.0, and how new technologies will transition toward Industry 5.0 Explains how Industry 5.0 can be applied in biomanufacturing Demonstrates new technologies catered to Industry 5.0 Uses worked examples related to biological systems This book enables readers in industry and academia working in the biomanufacturing engineering sector to understand current trends and future directions in this field.

The Fate of Food

As Oleksyk envisions it, the personalized food items will then be delivered by drones from the nearest base camp to soldiers deployed even in the most remote regions of combat. So while the ingredients haven't exactly been freshly ...

Author: Amanda Little

Publisher: Simon and Schuster

ISBN: 9781786076465

Category: Technology & Engineering

Page: 352

View: 822


Is the future of food looking bleak – or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates what it will take to feed a hotter, hungrier, more crowded world. She explores the past along with the present and discovers startling innovations: remote-control crops, vertical farms, robot weedkillers, lab-grown meat, 3D-printed meals, water networks run by supercomputers, cloud seeding and sensors that monitor the microclimate of individual plants. She meets the creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle for food security. Faced with a perilous future, it gives us reason to hope.

Nutrigenomics and Proteomics in Health and Disease

Since our microbiome is highly personalized, we may also expect personalized responses to food and pharma treatments. The implications may be expansive as analysis of the intestinal microbiome may support personalized diagnostics, ...

Author: Martin Kussmann

Publisher: John Wiley & Sons

ISBN: 9781119101260

Category: Technology & Engineering

Page: 344

View: 436


Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers, this book acquaints food and nutrition professionals with these new fields of nutrition research and conveys the state of the science to date. Thoroughly updated to reflect the most current developments in the field, the second edition includes six new chapters covering gut health and the personal microbiome; gut microbe-derived bioactive metabolites; proteomics and peptidomics in nutrition; gene selection for nutrigenomic studies; gene-nutrient network analysis, and nutrigenomics to nutritional systems biology. An additional five chapters have also been significantly remodelled. The new text includes a rethinking of in vitro and in vivo models with regard to their translatability into human phenotypes, and normative science methods and approaches have been complemented by more comprehensive systems biology-based investigations, deploying a multitude of omic platforms in an integrated fashion. Innovative tools and methods for statistical treatment and biological network analysis are also now included.