Pradeep Kumar,
Madhu Kamle,
Dipendra Kumar Mahato
Elsevier Science
e druk, 2026
9780443338533
Handbook of Functional Foods
Techniques, Analytics and Health Benefits
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2026
ISBN13: 9780443338533
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’ bioactive components for health and well-being while looking at metabolism, sensory, and safety components. This book reviews, in detail, how functional foods have the potential to drive innovation in the food industry, creating a broad range of healthier and more personalized food options. From emerging extraction and extrusion techniques for the creation of fiber-rich snacks to the synergistic effects of pro- and prebiotics on gut health, readers will come away with an advanced and fresh understanding of necessary insights.
Specificaties
Inhoudsopgave
Part 1: Techniques and Developments<br>1. Introduction: Definition and Basics of Functional Foods<br>2. Extraction Techniques for Developing Functional Foods<br>3. Analytical Techniques for Identifying Functional or Bioactive Compounds for Functional Foods<br>4. Emulsion Technology for Functional Food Development<br>5. Microencapsulation and Nanoencapsulation for Functional Foods Development<br>6. Extrusion Techniques for Functional Foods Development<br>7. Nanotechnology for Functional Foods Development<br><br>Part 2: Functional Foods: Sources and Ingredients<br>8. Fermented Functional Foods of India: Ancient Flavors and Modern Benefits<br>9. Probiotic, Prebiotic, and Synbiotic as Functional Foods<br>10. Antioxidant and Omega-3 Fatty Acid -Rich Functional Foods<br>11. Insects and other animal sources as functional food<br>12. Plant-Based Dairy Alternatives as Functional Foods<br>13. Plant-Based Meat Alternatives as Functional Foods<br>14. Millet-Based Functional Foods<br>15. Macroalgae (Seaweed) Based Bioactive Compounds with Health Benefits for Functional Foods Development<br><br>Part 3: Nutrition and Health<br>16. Nutraceuticals as Functional Foods<br>17. Bioaccessibility, bioavailability and metabolism of functional foods<br><br>Part 4: Impact and Future<br>18. Health Benefit of Functional Foods<br>19. Functional Foods as Sustainable Foods: Challenges and Opportunities