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Full Description
Functional Benefits of Bioactive Compounds in Foods and Food By-Products discusses the role of functional foods in providing micro and macronutrients and bioactive compounds, all of which improve health and reduce the risk of disease for use in food development. Broken into four parts, the book addresses natural food ingredients for functional foods, applications of natural ingredients in food products, functional food properties with natural ingredients, and a market analysis for functional foods.
Contents
Section 1: Natural Food Ingredients for Functional Foods 1. Overview of natural ingredients with chemical diversity 2. Natural ingredients from plant foods 3. Natural ingredients from food microorganisms 4. Natural ingredients from marine life 5. Natural ingredients from terrestrial animal foods Section 2: Applications of Natural Ingredients in Food Products - Recent Advances 6. Natural ingredients in fermented food products; recent advances 7. Natural ingredients for beverages and juices; recent advances 8. Natural ingredients for ready to eat food products; recent advances 9. Natural ingredients for fish and meat products; recent advances 10. Natural ingredients for fruit jams, jelly, sauce, syrup, and pickle products; recent advances 11. Natural ingredients for bakery products; recent advances 12. Natural ingredients for dairy products; recent advances Section 3: Functional Food Properties with Natural Ingredients 13. Natural ingredients for anti-cancer properties 14. Natural ingredients for anti-oxidant properties 15. Natural ingredients for anti-microbial properties 16. Natural ingredients for anti-inflammatory properties 17. Natural ingredients for hypoglycemic properties Section 4: Market Analysis for Functional Foods 18. Functional food market by ingredient and product 19. Application (sports nutrition, weight management, clinical nutrition, and cardio health, among others) 20. Global opportunity analysis and industry forecast
