Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward
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 com...
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| Andre forfattere: | , , |
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
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| Udgivelse: | 1st ed. 2024. |
| Fag: | |
| Online adgang: | https://doi.org/10.1007/978-3-031-59365-9 |
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Indholdsfortegnelse:
- 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.