Inclusive of all taxes
Dive into the comprehensive world of functional foods with 'Functional Foods,' a hardback authored by renowned experts Hari Niwas Mishra, Rajesh Kapur, Naveent Singh Deora, and Aastha Deswa. This book presents six meticulously organized sections that explore various facets of functional foods, including their scope, market opportunities, emerging trends, formulations, processing technologies, packaging methods, and the significant role of functional ingredients in health and disease prevention. Tailored for food scientists, technologists, researchers, and students, it provides not only up-to-date scientific knowledge but also practical insights crucial for developing innovative functional food products. Readers will discover detailed examinations of plant-based ingredients, probiotics, dietary regulations across different countries, and the latest advancements in extraction and purification techniques, all aiming to enhance the bioavailability and efficacy of functional ingredients. This book serves as an essential resource for practitioners in the field of functional foods, ensuring they are well-equipped with the knowledge to tackle the evolving demands of this dynamic market.
Key Features
| Features | Description |
|---|---|
| Target Audience | Food scientists, technologists, researchers, and students in food science. |
| Comprehensive Coverage | Six sections covering functional foods' scope, formulations, processing technologies, and packaging. |
| Health Aspects | Detailed discussions on functional foods' roles in disease prevention and health improvement. |
| Practical Applications | Insightful guidance for functional food product development. |
| Regulatory Insight | Overview of the regulatory status of functional foods globally. |
| Latest Scientific Techniques | Explorations of modern techniques such as supercritical extraction and spray drying. |
| Attributes | Description |
|---|---|
| ISBN | 978-3-030-49559-1 |
| Publication Date | 2022-08-30 |
| Publisher | Springer |
| Language | English |
| Pages | 500 |
| Format | Hardback |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
The book covers the scope, market opportunities, recent trends, functional ingredients, formulation and processing technology, packaging, stability, and their roles in disease prevention.
Food scientists, technologists, researchers, and students interested in the science of functional foods will find it particularly beneficial.
Yes, the book includes a comprehensive overview of the regulatory status of functional foods across different countries.
It provides practical information for developing functional food products, making it a valuable resource for practitioners in the industry.
The book discusses the latest extraction and purification techniques, such as supercritical extraction and spray drying technology, pertinent to functional ingredient development.
Brand: nipa
Country Of Origin: India
This book comprises six sections that offer state-of-the-art information on the following topics: functional foods, including their scope, market opportunities, and recent trends; functional food products, with a focus on their ingredients and functionality; functional food products, covering formulation and processing technology; functional food products, addressing packaging and storage stability; functional food products, exploring their role in prevention, disease control, and bioavailability; and finally, future prospects of functional food.
The book is specifically targeted at food scientists and technologists, as well as scientists working in related fields. It also provides practical information for use in functional food product development and is intended for use by practitioners in functional food companies and food technology centers. Additionally, it will be of interest to researchers and students of food science and technology. The book offers readers a comprehensive and up-to-date scientific knowledge of functional food science and technology, based on recent scientific studies.
This book comprises six sections that offer state-of-the-art information on the following topics: functional foods, including their scope, market opportunities, and recent trends; functional food products, with a focus on their ingredients and functionality; functional food products, covering formulation and processing technology; functional food products, addressing packaging and storage stability; functional food products, exploring their role in prevention, disease control, and bioavailability; and finally, future prospects of functional food.
The book is specifically targeted at food scientists and technologists, as well as scientists working in related fields. It also provides practical information for use in functional food product development and is intended for use by practitioners in functional food companies and food technology centers. Additionally, it will be of interest to researchers and students of food science and technology. The book offers readers a comprehensive and up-to-date scientific knowledge of functional food science and technology, based on recent scientific studies.
The book presents an updated and comprehensive overview of the regulatory status of functional food in different countries, which is essential for the commercial aspect of functional food. It also covers the reliable and economical scale-up of laboratory-based extraction and purification techniques for different functional ingredients in a detailed manner.
A critical issue in the development of functional foods is their health aspects and role in disease control. The book discusses the role and action of functional ingredients in preventing disease in Section V, Functional food products: Prevention, Disease Control, and bioavailability. The book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific techniques in the latter half of the 20th century, the field of functional food has evolved to its current state of the art.
Content
1. Functional Foods - Scope, Market Opportunities and Recent Trends 2. Plant Based Ingredients 3. Dairy Ingredients 4. Probiotics and Prebiotics 5. Seaweed/Microbial Source 6. Spices and Herbs 7. Microencapsulation 8. Supercritical Extraction 9. Spray Drying Technology 10. Membrane Technology 11. Choice of Suitable Packaging Material 12. Packaging Aspects of Different Functional Food Products 13. Innovative Packaging Technologies in The Production of Functional Foods 14. Functional Food in Reducing The Risk of Cardiovascular Diseases 15. Functional Food in Reducing The Risk of Diabetes 16. Functional Food in Reducing the Risk of Obesity 17. Future Aspects of Functional Foods 18. Functional Food Regulation Around the World
Inclusive of all taxes
You Save: 0
North Delhi , India
Service Provider , Manufacturer, Professional Services, Brand Owner, Distributor, Exporter, Importer, Wholesaler, Startup
