Gespeichert in:
| Titel: | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
|---|---|
| Von: |
edited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad.
|
| Person: |
Bashir, Khalid.
Jan, Kulsum. Ahmad, Farhan Jalees. editor. |
| Körperschaft: | |
| Weitere beteiligte Personen: | , , |
| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
|
| Ausgabe: | 1st ed. 2024. |
| Schlagwörter: | |
| Medienzugang: | https://doi.org/10.1007/978-3-031-59365-9 |
| Zusammenfassung: | 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 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, . |
| Umfang: | 1 Online-Ressource (XII, 387 p.) |
| ISBN: | 9783031593659 |
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| 505 | 0 | |a 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. | |
| 520 | |a 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 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, . | ||
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Datensatz im Suchindex
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| contents | 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. |
| dewey-full | 641.3 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink 664 - Food technology |
| dewey-raw | 641.3 664 |
| dewey-search | 641.3 664 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1st ed. 2024. |
| format | Electronic eBook |
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| id | ZDB-2-SBL-978-3-031-59365-9 |
| illustrated | Not Illustrated |
| indexdate | 2025-06-23T13:27:58Z |
| institution | BVB |
| isbn | 9783031593659 |
| language | English |
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| publisher | Springer International Publishing : Imprint: Springer, |
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| spelling | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward [electronic resource] / edited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad. 1st ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. 1 Online-Ressource (XII, 387 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda 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. 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 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, . Food science. Food Analysis. Chemistry. Food Science. Food Studies. Food Chemistry. Bashir, Khalid. editor. edt http://id.loc.gov/vocabulary/relators/edt Jan, Kulsum. editor. edt http://id.loc.gov/vocabulary/relators/edt Ahmad, Farhan Jalees. editor. edt http://id.loc.gov/vocabulary/relators/edt SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031593642 Printed edition: 9783031593666 Printed edition: 9783031593673 |
| spellingShingle | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward 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. Food science. Food Analysis. Chemistry. Food Science. Food Studies. Food Chemistry. |
| title | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
| title_auth | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
| title_exact_search | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
| title_full | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward [electronic resource] / edited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad. |
| title_fullStr | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward [electronic resource] / edited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad. |
| title_full_unstemmed | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward [electronic resource] / edited by Khalid Bashir, Kulsum Jan, Farhan Jalees Ahmad. |
| title_short | Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward |
| title_sort | functional foods and nutraceuticals chemistry health benefits and the way forward |
| topic | Food science. Food Analysis. Chemistry. Food Science. Food Studies. Food Chemistry. |
| topic_facet | Food science. Food Analysis. Chemistry. Food Science. Food Studies. Food Chemistry. |
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