- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
This new book reports on the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into their characterization, validation, and transformation into novel products. Discussing the nutraceutical potential of plant-based functional foods and compounds, the book considers millets, cereals, fruits, vegetables as well as spices, herbs, and aromatic plants for potential health-promoting qualities.
This new volume, Functional Compounds and Foods of Plant Origin, provides some new information that will be valuable to scientists, researchers, and professionals involved in the development of nutraceutical and functional foods and beverages. food industry
Contents
PART I: NUTRACEUTICAL POTENTIAL OF PLANT-BASED FUNCTIONAL COMPOUNDS AND FOODS 1. Phytochemicals: The Functional Food Ingredients and Their Health Benefits 2. Millets as Functional Food 3. Spices, Herbs, and Aromatic Plants: Excellent Functional Food Incorporations 4. Cereal and Millet-Based Traditional and Novel Foods 5. Nutraceuticals and Bioactives in Fermented Fruit Beverages 6. Fermented Foods: The Mine of Functional Compounds PART II: FRUIT- AND VEGETABLE-BASED FUNCTIONAL FOODS 7. Colored Vegetables: Futuristic Approach for Developing High-Value Crops 8. Plant-Based Milk as a Potential Health Beverage 9. Micro-Green: A Concentrated Source of Nutritional Bioactives 10. Carrots and Carrot Products: A Superb Functional Food 11. Nutritional Profile, Bioactives, and Health Benefits of Quinoa 12. Edible Mushrooms as Potential Functional Food Mediators 13. Functional Food Products of Dragon Fruit: An Insight PART III: NUTRACEUTICALS FOR DISEASE MANAGEMENT 14. Emergence of Curcumin as a Disease Management Food Ingredient 15. Food Polyphenolics for the Management of Diabetes 16. Plant-Based Foods for Management of Cancer
