Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’ bioactive components for health and well-being while looking at metabolism, sensory, and safety components. This book reviews, in detail, how functional foods have the potential to drive innovation in the food industry, creating a broad range of healthier and more personalized food options. From emerging extraction and extrusion techniques for the creation of fiber-rich snacks to the synergistic effects of pro- and prebiotics on gut health, readers will come away with an advanced and fresh understanding of necessary insights.
1. Chapter 1 Introduction: Definition and basics of functional foods - p. 3 2. Chapter 2 Extraction techniques for developing functional foods - p. 23 3. Chapter 3 Analytical techniques for identifying functional or bioactive compounds for functional foods - p. 49 4. Chapter 4 Emulsion technology for functional food development - p. 71 5. Chapter 5 Microencapsulation and nanoencapsulation for functional foods development - p. 93 6. Chapter 6 Extrusion techniques for functional foods development - p. 121 7. Chapter 7 Nanotechnology for functional food development - p. 143 8. Part 2: Functional foods: Sources and ingredients - p. P2 9. Chapter 8 Fermented functional foods of India: Ancient flavors and modern benefits - p. 159 10. Chapter 9 Probiotics, prebiotics, and synbiotics as functional foods - p. 185 11. Chapter 10 Antioxidant- and omega-3 fatty acid-rich functional foods - p. 215 12. Chapter 11 Insects and other animal sources as functional food - p. 243 13. Chapter 12 Plant-based dairy alternatives as functional foods - p. 261 14. Chapter 13 Plant-based meat alternatives as functional foods - p. 281 15. Chapter 14 Millet-based functional foods - p. 295 16. Chapter 15 Macroalgae (seaweed) based bioactive compounds with health benefits for functional foods development - p. 311 17. Part 3: Nutrition and health - p. P3 18. Chapter 16 Nutraceuticals as functional foods - p. 337 19. Chapter 17 Bioaccessibility, bioavailability, and metabolism of functional foods - p. 361 20. Part 4: Impact and future - p. P4 21. Chapter 18 Health benefits of functional foods - p. 393 22. Chapter 19 Functional foods as sustainable foods: Challenges and opportunities - p. 419 23. Index - p. 439
Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’ bioactive components for health and well-being while looking at metabolism, sensory, and safety components. This book reviews, in detail, how functional foods have the potential to drive innovation in the food industry, creating a broad range of healthier and more personalized food options. From emerging extraction and extrusion techniques for the creation of fiber-rich snacks to the synergistic effects of pro- and prebiotics on gut health, readers will come away with an advanced and fresh understanding of necessary insights.
1. Chapter 1 Introduction: Definition and basics of functional foods - p. 3 2. Chapter 2 Extraction techniques for developing functional foods - p. 23 3. Chapter 3 Analytical techniques for identifying functional or bioactive compounds for functional foods - p. 49 4. Chapter 4 Emulsion technology for functional food development - p. 71 5. Chapter 5 Microencapsulation and nanoencapsulation for functional foods development - p. 93 6. Chapter 6 Extrusion techniques for functional foods development - p. 121 7. Chapter 7 Nanotechnology for functional food development - p. 143 8. Part 2: Functional foods: Sources and ingredients - p. P2 9. Chapter 8 Fermented functional foods of India: Ancient flavors and modern benefits - p. 159 10. Chapter 9 Probiotics, prebiotics, and synbiotics as functional foods - p. 185 11. Chapter 10 Antioxidant- and omega-3 fatty acid-rich functional foods - p. 215 12. Chapter 11 Insects and other animal sources as functional food - p. 243 13. Chapter 12 Plant-based dairy alternatives as functional foods - p. 261 14. Chapter 13 Plant-based meat alternatives as functional foods - p. 281 15. Chapter 14 Millet-based functional foods - p. 295 16. Chapter 15 Macroalgae (seaweed) based bioactive compounds with health benefits for functional foods development - p. 311 17. Part 3: Nutrition and health - p. P3 18. Chapter 16 Nutraceuticals as functional foods - p. 337 19. Chapter 17 Bioaccessibility, bioavailability, and metabolism of functional foods - p. 361 20. Part 4: Impact and future - p. P4 21. Chapter 18 Health benefits of functional foods - p. 393 22. Chapter 19 Functional foods as sustainable foods: Challenges and opportunities - p. 419 23. Index - p. 439
