Functional Foods: Processing and Packaging

edited by: Tanweer Alam, Saket Kushwaha, Arun Kumar & Sahar Masud
ISBN: 9789389571769 | Binding: Hardback | Pages: 266 | Language: English | Year of Publishing: 2021
Length: 152 mm | Breadth: 10 mm | Height: 229 mm | Imprint: NIPA | Weight: 750 GMS
INR 6,995.00 INR 6,296.00
 
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This book has been compiled and edited to provide a comprehensive understanding of the benefits and significance of functional food ingredients on human health. It covers a range of topics related to functional foods and bioactive compounds from various natural sources, as well as the sources and applications of natural antioxidants, probiotics, prebiotics, and synbiotics. The book is authored by experts in their respective fields and is of interest to a wide range of professionals, including food scientists, nutritionists, biochemists, engineers, and entrepreneurs. It serves as a unique reference for food scientists working in R&D departments of food companies and as a source of basic information for college and university students majoring in food science and technology, food processing, and engineering. The book provides readers with sound scientific knowledge on various aspects of nutraceuticals and functional foods, including fermented functional foods, natural bioactive compounds, and antioxidants.

1. Functional Foods Concept Trends and its Packaging Aspects, 2. Neutraceuticals and its Impact on Human Health, 3. Significance of Bioactive Compounds from Natural and Dietary Interventions in Cancer Chemoprevention, 4. Processing of Functional Food Ingredients, 5. Natural Bioactive Compounds, 6.  Natural Bioactive Compounds in Vegetables, 7. Natural Bioactive Compounds in Pulses, 8.Biological Activation of Grains as Functional Food Ingredients, 9. Aromatic Spices: Potent Sources of Natural Antioxidants, 10. Use of Functional Ingredients for Development of Healthy Meat Products, 11. Functional Foods Ingredients from Fish and Fish Products,12. Functional Food Ingredients in Milk and Milk Products, 13. Probiotics, Prebiotics and Synbiotics- The Dairy Functional Food, 14. Microbial Functional Food Ingredients, 15. Fermented Functional Food, 16. Utilization of Dairy Industry Waste for Production of Value Added Functional Food Products to Combat Covid-19 Pandemic and Other Chronic Diseases, 17. Packaging of Functional Foods and Nutraceuticals.

 
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