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To provide better understanding of use, benefits, significance and impact of functional food ingredients on human health and to disseminate the recent developments in such a rapidly expanding field, this book has been compiled and edited. There are seventeen chapters in this book which not only cover many aspects of functional foods and bioactive compounds from various natural sources and its impacts, but also discuss on sources and applications of natural antioxidants, probiotics, prebiotics and synbiotics. The contributing authors are experts in their respective fields. This book will be of interest to a wide spectrum of professionals from food scientists and technologists, nutritionists, biochemists, and engineers to entrepreneurs worldwide. It will also serve as a unique reference for food scientists for the R&D departments of food companies that are working with functional foods and ingredients. Additionally, it will serve as a source of basic information for college and university students majoring in food science and technology, food processing, and engineering. Readers will obtain sound scientific knowledge about various aspects of nutraceuticals and functional foods or food ingredients, fermented functional food, various natural bioactive compounds and antioxidants.
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Tanweer Alam: Director, Indian Institute of Packaging (IIP), Mumbai, Maharashtra
Saket Kushwaha: Vice Chancellor, Rajiv Gandhi Central University, Arunachal Pradesh
Arun Kumar: Associate Prof. and Head, Department of Dairy and Food Chemistry, College of Dairy and Food Technology, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan
Sahar Masud: Professor and Head, Division of Fisheries Resource Management, Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu, Jammu, Jammu and Kashmi
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No eChapter available for this eBook
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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 in
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 Nutraceutica
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