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Functional foods and nutraceuticals = chemistry, health benefits and the way forward /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Functional foods and nutraceuticals/ edited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad.
Reminder of title:	chemistry, health benefits and the way forward /
other author:	Bashir, Khalid.
Published:	Cham :Springer International Publishing : : 2024.,
Description:	xii, 387 p. :ill., digital ;24 cm.
[NT 15003449]:	Introduction to Functional Foods and Nutraceuticals -- Proteins as functional foods and Nutraceuticals -- Lipids as functional foods and Nutraceuticals -- Dietary Fibers as functional foods and Nutraceuticals -- Minerals as functional foods and Nutraceuticals -- Vitamins as functional foods and Nutraceuticals -- Polyphenols as functional foods and Nutraceuticals -- Flavonoids as functional foods and Nutraceuticals -- Prebiotics, Probiotics and Sybiotics and Nutraceuticals -- Sea Foods as Functional foods and Nutraceuticals -- Functional ingredients from underutilized and waste materials -- Bakery, Confectionery and Beverages as Functional Foods -- Application of Nanotechnology for the development of Functional foods and Nutraceuticals -- Milk as functional food -- Recent advances in extraction of phytochemicals -- Processing Effects on the Functional Components during Product Development -- Functional Foods and Nutraceuticals as immunity boosters and in combatting lifestyle diseases.
Contained By:	Springer Nature eBook
Subject:	Functional foods. -
Online resource:	https://doi.org/10.1007/978-3-031-59365-9
ISBN:	9783031593659

Functional foods and nutraceuticals = chemistry, health benefits and the way forward /
Functional foods and nutraceuticalschemistry, health benefits and the way forward /[electronic resource] :edited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad. - Cham :Springer International Publishing :2024. - xii, 387 p. :ill., digital ;24 cm.

Introduction to Functional Foods and Nutraceuticals -- Proteins as functional foods and Nutraceuticals -- Lipids as functional foods and Nutraceuticals -- Dietary Fibers as functional foods and Nutraceuticals -- Minerals as functional foods and Nutraceuticals -- Vitamins as functional foods and Nutraceuticals -- Polyphenols as functional foods and Nutraceuticals -- Flavonoids as functional foods and Nutraceuticals -- Prebiotics, Probiotics and Sybiotics and Nutraceuticals -- Sea Foods as Functional foods and Nutraceuticals -- Functional ingredients from underutilized and waste materials -- Bakery, Confectionery and Beverages as Functional Foods -- Application of Nanotechnology for the development of Functional foods and Nutraceuticals -- Milk as functional food -- Recent advances in extraction of phytochemicals -- Processing Effects on the Functional Components during Product Development -- Functional Foods and Nutraceuticals as immunity boosters and in combatting lifestyle diseases.

Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Considerable evidence from epidemiological, clinical and laboratory studies have shown numerous functional components in foods which may enhance immunity and help in preventing various lifestyle diseases. This book specifically documents the therapeutic roles of functional foods and their ingredients and explains their bioavailability and accessibility. Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward addresses recent advances and future prospects of health benefits in different functional foods. It also provides a thorough understanding of the bioavailability of fortificants, their mechanisms of action, extraction techniques, effects of processing, nutraceutical and nanomaterial development and legislation. The book also delivers up-to-date information regarding the techniques of fortification, their bio-accessibility and trends along with the application of nanotechnology for the development of functional foods. This text serves as a multidisciplinary source appropriate for researchers from food science and technology, biotechnology, pharmaceutical and allied sciences.

ISBN: 9783031593659

Standard No.: 10.1007/978-3-031-59365-9doiSubjects--Topical Terms:

827192
Functional foods.

LC Class. No.: QP144.F85

Dewey Class. No.: 613.2

Functional foods and nutraceuticals = chemistry, health benefits and the way forward /
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505 0 $a Introduction to Functional Foods and Nutraceuticals -- Proteins as functional foods and Nutraceuticals -- Lipids as functional foods and Nutraceuticals -- Dietary Fibers as functional foods and Nutraceuticals -- Minerals as functional foods and Nutraceuticals -- Vitamins as functional foods and Nutraceuticals -- Polyphenols as functional foods and Nutraceuticals -- Flavonoids as functional foods and Nutraceuticals -- Prebiotics, Probiotics and Sybiotics and Nutraceuticals -- Sea Foods as Functional foods and Nutraceuticals -- Functional ingredients from underutilized and waste materials -- Bakery, Confectionery and Beverages as Functional Foods -- Application of Nanotechnology for the development of Functional foods and Nutraceuticals -- Milk as functional food -- Recent advances in extraction of phytochemicals -- Processing Effects on the Functional Components during Product Development -- Functional Foods and Nutraceuticals as immunity boosters and in combatting lifestyle diseases.
520 $a Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Considerable evidence from epidemiological, clinical and laboratory studies have shown numerous functional components in foods which may enhance immunity and help in preventing various lifestyle diseases. This book specifically documents the therapeutic roles of functional foods and their ingredients and explains their bioavailability and accessibility. Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward addresses recent advances and future prospects of health benefits in different functional foods. It also provides a thorough understanding of the bioavailability of fortificants, their mechanisms of action, extraction techniques, effects of processing, nutraceutical and nanomaterial development and legislation. The book also delivers up-to-date information regarding the techniques of fortification, their bio-accessibility and trends along with the application of nanotechnology for the development of functional foods. This text serves as a multidisciplinary source appropriate for researchers from food science and technology, biotechnology, pharmaceutical and allied sciences.
650 0 $a Functional foods. $3 827192
650 1 4 $a Food Science. $3 890841
650 2 4 $a Food Studies. $3 3538988
650 2 4 $a Food Chemistry. $3 3531310
700 1 $a Bashir, Khalid. $3 3718462
700 1 $a Jan, Kulsum. $3 3718463
700 1 $a Ahmad, Farhan J. $3 3718464
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