People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, different therapeutic actions treating cancers, cardiovascular and gastrointestinal diseases and diabetes.
Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods. The book concentrates on the development of processes behind new functional foods, covering many different new types and describing how any benefits of these foods might be improved through the production and processing stages. Relevant information regarding the health impacts of using functional foods is also provided.
Appropriate for food development researchers and the food production and processing industry, this book fills a gap by linking the existence of biotherapeutics and functional foods as a preventive strategy against several diseases.
Tabela de Conteúdo
- Scope and Current Status of Functional Foods: The SDGs Perspective
- Nanotechnology: A Boon for Sustainable Development of Functional Foods
- Recent Advances in Fermented Functional Foods
- Role of Omega-3s in Functional Foods
- Conjugated Linoleic Acids: A Therapeutic Agent in Functional Food Formulations
- Curcumin: Therapeutic Nutrient in Human Health and Recent Advancements in Food Formulations
- Resveratrol: Recent Advances and Applications in Functional and Nutraceutical Foods
- Fortification of Phenols in Dairy Products
- Prebiotic Foods: An Emerging Therapeutic Approach
- Microbial Functional Foods and Nutraceuticals
- Recent Insights in Potential Applications of Edible Packaging Materials in Food Industries
- Functional Energy Drinks: Today’s Choice?
- Lactobacilli as Gut Modulators: Established Applications
- Religious and Cultural Perspectives on Food Selection
- Therapeutic Role of Natural Pigments in Functional Food Applications
- Functional Food Production Utilizing Microbial Vitamins and Carotenoids
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