- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds.
Key Features:
Covers the most recent research related to the bioactive compounds present in the functional foods
Presents the latest information on extraction, isolation, encapsulation, identification and characterization
Discusses formulation challenges with an emphasis on stability and safety evaluations of functional foods
Finally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.
Contents
Chapter 1. Introduction to Functional foods. Chapter 2. Technological advancement in the development of functional food. Chapter 3. Fruits as a Functional food for Health care. Chapter 4. Vegetables as a functional food for Health care. Chapter 5. Cereals as a functional food for Health care. Chapter 6. Pulses as a functional food for Health care. Chapter 7. Milk as functional food for Health care. Chapter 8. Meat as functional food for Health care. Chapter 9. Nutraceuticals from sea food: role in Health and Disease Prevention. Chapter 10. Probiotic foods. Chapter 11. Spices as a functional food for Health care. Chapter 12. Herbs as a functional food for health care. Chapter 13. Potential role of bioactive compounds from foods in current Scenerio. Chapter 14. Challenges and Solutions to the addition of Nutraceuticals in Diet.
