TY  - BOOK
AU  - Ahmad,Saghir
AU  - Al-Shabib,Nasser Abdulatif
ED  - SpringerLink (Online service)
TI  - Functional Food Products and Sustainable Health
SN  - 9789811547164
AV  - R856-R857 
U1  - 610.28 23
PY  - 2020///
CY  - Singapore
PB  - Springer Singapore, Imprint: Springer
KW  - Biomedical engineering
KW  - Microbiology
KW  - Food—Biotechnology
KW  - Clinical nutrition
KW  - Biomedical Engineering/Biotechnology
KW  - Food Microbiology
KW  - Food Science
KW  - Clinical Nutrition
N1  - Chapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems
N2  - 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
UR  - https://doi.org/10.1007/978-981-15-4716-4
ER  -