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Functional Foods and Nutraceuticals : Bioactive Components, Formulations and Innovations /

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Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinni...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Egbuna, Chukwuebuka (Editor), Dable Tupas, Genevieve (Editor)
Format: eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2020.
Edition:1st ed. 2020.
Subjects:
Food-Biotechnology.
Nutrition   .
Microbiology.
Food Science.
Nutrition.
Food Microbiology.
Electronic books.
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.