Unleashing the Power of Functional Foods and Novel Bioactives
Academic Press Inc (Verlag)
978-0-443-28862-3 (ISBN)
Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer. Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques. Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.
1. Introduction: the evolution of
functional foods and novel
bioactives
2. The science behind functional foods:
unraveling the nutritional secrets
3. Functional foods for cardiovascular
health: nurturing a strong heart
4. Digestive health: functional foods
for a happy gut
5. Cognitive enhancement: fueling the
brain with functional foods
6. Weight management: functional
foods for a balanced body
7. Metabolic health: unleashing the
potential of bioactive compounds
8. Sports nutrition: boosting
performance with functional foods
9. Functional foods and aging and
antiaging: a recipe for longevity
10. The role of functional foods in
inflammation management
11. Functional foods and immune support:
strengthening the body’s defense
12. Functional foods for bone and joint
health: building a solid foundation
13. Bioactive compounds and cancer
prevention: a nutritional approach
14. Functional food for cancer
management: integrating
complementary approaches
15. Functional foods and skin health:
radiance from within
16. The assessment of the safety and
toxicity of the functional foods and
nutraceuticals
17. Functional foods for oral and
dental health
18. Functional foods for ocular
health and vision
19. Functional foods for hair loss and
alopecia
20. The role of functional foods in
diabetes management
21. Sustainable farming practices:
nurturing the future of functional foods
22. The importance of labeling and
certification: ensuring quality and
transparency
23. Educating consumers: making
informed choices for better
health impact
24.The future of functional foods:
innovations and advancements
on the horizon
| Erscheinungsdatum | 05.02.2025 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 1470 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-443-28862-3 / 0443288623 |
| ISBN-13 | 978-0-443-28862-3 / 9780443288623 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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