Main description:

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products.

This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Contents:

1.

Bio Active Ingredients In Processed Foods

S. Husain

2.

The Impact of Natural antioxidants on Human health

Irfan Khan and Saghir Ahmad

3.

Probiotic bacteria used in food: A novel class of antibiofilm agent

Fohad Mabood Husain, Nasser A Al-Shabib, Abdullah Alyousef, Altaf Khan, Mohammed Arshad, Iftekhar Hassan, Iqbal Ahmad

4.

Nutritional Modification In meat Food for protection of human health

Saghir Ahmad and Irfan Khan

5.

Potential of Food Processing by-products as Dietary Fibers

Farhana Masood, Saghir Ahmad, and Abdul Malik

6.

Encapsulation of active ingredients in functional foods: Current trends and future prospects

Ishfaq Hamid Dar and Saghir Ahmad

7.

Cereals as functional ingredients in meat and meat products

Shayeeb ahmad Bhat and Saghir Ahmad

8.

Role of dietary fibres and their preventive measures for human health

Saghir Ahmad and Irfan Khan

9.

Food antioxidants: Functional aspects and preservation during food processing

Insha Zahoor

10.

Dietary Fibre as a Functional Food

Kaiser Younis, Ovais Shafiq Qadri, Kausar Jahan

11.

Functional and nutritional aspects of hydrocolloids and lipids

Nazia Tabassum and Sweta Joshi

12.

Future prospects of Fruit and vegetable based functional foods

Ovais Shafiq Qadri, Kaiser Younis

13.

Role of by-products of fruits and vegetables in the development of functional foods

Faizan Ahmad, Sadaf Zaidi and Saghir Ahmad

14.

Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance

Irfan Khan and Saghir Ahmad

15.

Flavonoids: health benefits and their potential use in food systems

Arshied Manzoor and Saghir Ahmad