Functional foods and nutraceuticals : bioactive components, formulations and innovations /
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing AG,
2020.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Foreword
- Preface
- Part I: Introduction to functional foods and nutraceuicals
- Chapter 1: Functional foods and health benefits
- Chapter 2: Bioavailability of Nutrients and Safety Measurements
- Part II: Components of functional foods
- Chapter 3: Polyphenols and carotenoids as functional Bioactives
- Chapter 4: Bioactive carbohydrates and sources
- Chapter 5: Bioactive peptides and sources
- Chapter 6: Fats and oils as sources of bioactive molecules
- Chapter 7: Micronutrients fortifications: Vitamins and minerals
- Chapter 8: Usefulness of prebiotics, probiotics, and synbiotics in improving health status
- Chapter 9: Cereals and grains as functional food in Unani system of medicine
- Chapter 10: Soya beans and other plant protein products
- Chapter 11: Honey., Chapter 12: Mushrooms
- Chapter 13: Beverages: Cocoa and other caffeine products
- Chapter 14: Milk and milk products
- Chapter 15: Fruits and vegetables
- Chapter 16: Fish and fish products
- Chapter 17: Medical foods and infant formulas
- Part III: Safety Concerns and way forward
- Chapter 18: Nutraceutical stability, adulteration and way forward
- Chapter 19: Good manufacturing practices and safety issues in functional food industries
- Chapter 20: Food preservation concerns.