Functional Foods Technological Challenges and Advancement in Health Promotion

[Farid-Khan]

Functional Foods: Technological Challenges and Advancement in Health Promotion | 358 | Edited by Sajad Ahmad Wani |​

It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds.

Key Features

Covers the most recent research related to the bioactive compounds present in the functional foods
Presents the latest information on extraction, isolation, encapsulation, identification and characterization
Discusses formulation challenges with an emphasis on stability and safety evaluations of functional foods
Finally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.



Contents of Download:
Functional Foods Technological Challenges and Advancement in Health Promotion.pdf (48.96 MB)


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