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001 978-3-031-59365-9
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020 _a9783031593659
_9978-3-031-59365-9
024 7 _a10.1007/978-3-031-59365-9
_2doi
050 4 _aTX341-641
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
072 7 _aTDCT
_2thema
245 1 0 _aFunctional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward
_h[electronic resource] /
_cedited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad.
250 _a1st ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2024.
300 _aXII, 387 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aIntroduction 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.
520 _aProgress 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 components in foods which may enhance immunity and help in preventing various lifestyle diseases. This book specifically documents the therapeutic roles of functional foods and their ingredients and explains their bioavailability and accessibility. Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward addresses recent advances and future prospects of health benefits in different functional foods. It also provides a thorough understanding of the bioavailability of fortificants, their mechanisms of action, extraction techniques, effects of processing, nutraceutical and nanomaterial development and legislation. The book also delivers up-to-date information regarding the techniques of fortification, their bio-accessibility and trends along with the application of nanotechnology for the development of functional foods. This text serves as a multidisciplinary source appropriate for researchers from food science and technology, biotechnology, pharmaceutical and allied sciences, .
650 0 _aFood science.
_965012
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 1 4 _aFood Science.
_965012
650 2 4 _aFood Studies.
_967661
650 2 4 _aFood Chemistry.
_970754
700 1 _aBashir, Khalid.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_979864
700 1 _aJan, Kulsum.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_979865
700 1 _aAhmad, Farhan Jalees.
_eeditor.
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
_979866
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031593642
776 0 8 _iPrinted edition:
_z9783031593666
776 0 8 _iPrinted edition:
_z9783031593673
856 4 0 _uhttps://doi.org/10.1007/978-3-031-59365-9
912 _aZDB-2-SBL
912 _aZDB-2-SXB
999 _c61260
_d61260