1. Introduction
2. Functional foods: Techniques for Instrumental and Statistical Analysis
3. Sensory Acuity: Impact of Aging and Chronic Disease
4. Hempseed and Flaxseed: A Comparison of Two Dietary Approaches to Resist Cardiovascular Disease
5. Functional Foods and Diabetes
6. Functional Foods and Cancer Prevention
7. Functional properties of foods in chronic kidney disease
8. Functional Foods and Celiac Disease
9. Functional Foods and Fatty Liver Disease
10. The Role of Diet, Functional Foods and The Microbiome and Their Interplay in Gout
11. Functional Foods and Parkinson's Disease
12. Functional Foods and Alzheimer's Disease and Dementia
13. Role of functional foods in autism spectrum disorder (ASD) and schizophrenia

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.