Functional Foods

Hari Niwas Mishra, Rajesh Kapur, Naveent Singh Deora (Autoren)

Buch | Hardcover

360 Seiten

2016
New India Publishing Agency (Verlag)
978-93-83305-98-8 (ISBN)

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This book comprises six sections that offer state-of-the-art information on the following topics: functional foods, including their scope, market opportunities, and recent trends; functional food products, with a focus on their ingredients and functionality; functional food products, covering formulation and processing technology; functional food products, addressing packaging and storage stability; functional food products, exploring their role in prevention, disease control, and bioavailability; and finally, future prospects of functional food.

The book is specifically targeted at food scientists and technologists, as well as scientists working in related fields. It also provides practical information for use in functional food product development and is intended for use by practitioners in functional food companies and food technology centers. Additionally, it will be of interest to researchers and students of food science and technology. The book offers readers a comprehensive and up-to-date scientific knowledge of functional food science and technology, based on recent scientific studies.

The book presents an updated and comprehensive overview of the regulatory status of functional food in different countries, which is essential for the commercial aspect of functional food. It also covers the reliable and economical scale-up of laboratory-based extraction and purification techniques for different functional ingredients in a detailed manner.

A critical issue in the development of functional foods is their health aspects and role in disease control. The book discusses the role and action of functional ingredients in preventing disease in Section V, Functional food products: Prevention, Disease Control, and bioavailability. The book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific techniques in the latter half of the 20th century, the field of functional food has evolved to its current state of the art.

Hari Niwas Mishra Professor of Food Technology in the Agricultural & Food Engineering Department, IIT Kharagpur ,West Bengal, India. Rajesh Kapur is an Advisor, Govt. of India in the Department of Biotechnology (DBT) and is currently Head of Medical Biotechnology including public health, food and nutrition sciences. Navneet Singh Deora did his Master's degree in Food Technology for Central Food Technological Research Institute (CFTRI), Mysore, Karnataka, India. Aastha Deswal did her Master's degree in Food technology from Central food Technological Research Institute (CFTRI), Mysore,Karnataka, India

1. Functional Foods - Scope, Market Opportunities and Recent Trends
2. Plant Based Ingredients
3. Dairy Ingredients
4. Probiotics and Prebiotics
5. Seaweed/Microbial Source
6. Spices and Herbs
7. Microencapsulation
8. Supercritical Extraction
9. Spray Drying Technology
10. Membrane Technology
11. Choice of Suitable Packaging Material
12. Packaging Aspects of Different Functional Food Products
13. Innovative Packaging Technologies in The Production of Functional Foods
14. Functional Food in Reducing The Risk of Cardiovascular Diseases
15. Functional Food in Reducing The Risk of Diabetes
16. Functional Food in Reducing the Risk of Obesity
17. Future Aspects of Functional Foods
18. Functional Food Regulation Around the World

Erscheinungsdatum	05.01.2017
Mitarbeit	Sonstige Mitarbeit: Aastha Deswa
Verlagsort	New Delhi
Sprache	englisch
Gewicht	692 g
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	93-83305-98-3 / 9383305983
ISBN-13	978-93-83305-98-8 / 9789383305988
Zustand	Neuware