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Functional food products and sustain...

Ahmad, Saghir.

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Functional food products and sustainable health

Record Type:	Electronic resources : Monograph/item
Title/Author:	Functional food products and sustainable health/ edited by Saghir Ahmad, Nasser Abdulatif Al-Shabib.
other author:	Ahmad, Saghir.
Published:	Singapore :Springer Singapore : : 2020.,
Description:	xi, 263 p. :ill., digital ;24 cm.
[NT 15003449]:	Chapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems.
Contained By:	Springer Nature eBook
Subject:	Functional foods. -
Online resource:	https://doi.org/10.1007/978-981-15-4716-4
ISBN:	9789811547164

Functional food products and sustainable health
Functional food products and sustainable health[electronic resource] /edited by Saghir Ahmad, Nasser Abdulatif Al-Shabib. - Singapore :Springer Singapore :2020. - xi, 263 p. :ill., digital ;24 cm.

Chapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems.

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

ISBN: 9789811547164

Standard No.: 10.1007/978-981-15-4716-4doiSubjects--Topical Terms:

827192
Functional foods.

LC Class. No.: QP144.F85

Dewey Class. No.: 613.2

Functional food products and sustainable health
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245 0 0 $a Functional food products and sustainable health $h [electronic resource] / $c edited by Saghir Ahmad, Nasser Abdulatif Al-Shabib.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2020.
300 $a xi, 263 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems.
520 $a There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.
650 0 $a Functional foods. $3 827192
650 0 $a Biomedical engineering. $3 535387
650 0 $a Microbiology. $3 536250
650 0 $a Food $x Biotechnology. $3 695811
650 0 $a Diet therapy. $3 793570
650 1 4 $a Biomedical Engineering/Biotechnology. $3 2162071
650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
650 2 4 $a Clinical Nutrition. $3 1002269
700 1 $a Ahmad, Saghir. $3 3525323
700 1 $a Al-Shabib, Nasser Abdulatif. $3 3525324
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-15-4716-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)