Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Considerable evidence from epidemiological, clinical and laboratory studies have shown numerous functional components in foods which may enhance immunity and help in preventing various lifestyle diseases. This book specifically documents the therapeutic roles of functional foods and their ingredients and explains their bioavailability and accessibility.
Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward addresses recent advances and future prospects of health benefits in different functional foods. It also provides a thorough understanding of the bioavailability of fortificants, their mechanisms of action, extraction techniques, effects of processing, nutraceutical and nanomaterial development and legislation. The book also delivers up-to-date information regarding the techniques of fortification, their bio-accessibility and trends along with the application of nanotechnology for the development of functional foods. This text serves as a multidisciplinary source appropriate for researchers from food science and technology, biotechnology, pharmaceutical and allied sciences,
Provides recent advances in extraction of phytochemicals
Explores the role of Nutraceuticals as immunity boosters and in combatting lifestyle diseases
Table des matières
Introduction to Functional Foods and Nutraceuticals.- Proteins as functional foods and Nutraceuticals.- Lipids as functional foods and Nutraceuticals.- Dietary Fibers as functional foods and Nutraceuticals.- Minerals as functional foods and Nutraceuticals.- Vitamins as functional foods and Nutraceuticals.- Polyphenols as functional foods and Nutraceuticals.- Flavonoids as functional foods and Nutraceuticals.- Prebiotics, Probiotics and Sybiotics and Nutraceuticals.- Sea Foods as Functional foods and Nutraceuticals.- Functional ingredients from underutilized and waste materials.- Bakery, Confectionery and Beverages as Functional Foods.- Application of Nanotechnology for the development of Functional foods and Nutraceuticals.- Milk as functional food.- Recent advances in extraction of phytochemicals.- Processing Effects on the Functional Components during Product Development.- Functional Foods and Nutraceuticals as immunity boosters and in combatting lifestyle diseases.
A propos de l’auteur
Dr. Khalid Bashir is a Professor in the Depart of Food Technology at Jamia Hmadard in New Delhi, India
Dr. Kulsum Jan is an Assistant Professor in the Department of Food Technology at Jamia Hmadard in New Delhi, India
Prof. Farhan Jalees Ahmad is a Professor and Dean in the School of Interdiscilinary Sciences Technology at Jamia Hamdard in New Delhi, India
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