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Functional Foods and Nutraceuticals

Functional Foods and Nutraceuticals

Authors
Publisher Springer Nature
Year 24/08/2020
Edition First
Version eBook: Reflowable eTextbook (ePub)
Language English
ISBN 9783030423193
Categories Biochemistry, Technology: general issues, Food & beverage technology
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Book description

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike. 

Functional Foods and Nutraceuticals

Table of contents


  • Cover

  • Front Matter

  • 1. Functional Foods and Health Benefits

  • 2. Nutraceuticals: History, Classification and Market Demand

  • 3. Dietary Supplements: Types, Health Benefits, Industry and Regulation

  • 4. Bioactive Carbohydrates, Biological Activities, and Sources

  • 5. Bioactive Peptides and Their Natural Sources

  • 6. Fats and Oils as Sources of Bioactive Molecules

  • 7. Alternative and New Protein Sources

  • 8. Microbial Proteins: A Potential Source of Protein

  • 9. Vitamins and Minerals: Types, Sources and their Functions

  • 10. Prebiotics, Probiotics, Synbiotics and Its Importance in the Management of Diseases

  • 11. Honey as Functional Food and Prospects in Natural Honey Production

  • 12. Health Benefits of Milk and Milk Products

  • 13. Nutritional and Health Benefits of Seafoods

  • 14. Fruits and Vegetables and its Nutritional Benefits

  • 15. Cereals and Grains as Functional Food in Unani System of Medicine

  • 16. Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes

  • 17. Mushroom: Nutraceutical, Mineral, Proximate Constituents and Bioactive Component

  • 18. Aloe Species as Valuable Sources of Functional Bioactives

  • 19. Polyphenols: Classifications, Biosynthesis and Bioactivities

  • 20. Carotenoids as Functional Bioactive Compounds

  • 21. Health Benefits of Organosulfur Compounds

  • 22. Health Benefits of Isoflavones Found Exclusively of Plants of the Fabaceae Family

  • 23. Medical Foods and Infant Formulas

  • 24. Role of Nutraceuticals in Maternal Nutrition

  • 25. Bioavailability of Nutrients and Safety Measurements

  • 26. Genetic Engineering of Novel Products of Health Significance: Recombinant DNA Technology

  • 27. Good Manufacturing Practices and Safety Issues in Functional Food Industries

  • Back Matter

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