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The 'Functional Foods: Processing and Packaging' hardback book, edited by Tanweer Alam, Saket Kushwaha, Arun Kumar, and Sahar Masud, serves as an essential resource for understanding the intricate relationship between functional food ingredients and human health. This comprehensive compilation delves into various topics concerning the significance of bioactive compounds and functional foods derived from natural sources. The book highlights critical areas such as the processing of functional food ingredients, the benefits of natural antioxidants, and the roles of probiotics, prebiotics, and synbiotics in enhancing health. Designed for a broad audience, including food scientists, nutritionists, biochemists, and entrepreneurs, it also provides valuable insights for students in food science and technology programs, making it a crucial reference text in both academic and professional settings. Within its pages, readers will discover scientifically backed information on fermented foods, bioactive compounds, and food product development, further illuminating the importance of functional foods in dietary interventions and chronic disease management.
Key Features
| Features | Description |
|---|---|
| Authors | Tanweer Alam, Saket Kushwaha, Arun Kumar, Sahar Masud |
| Audience | Food scientists, nutritionists, biochemists, engineers, entrepreneurs, and students |
| Key Topics | Functional foods, bioactive compounds, natural antioxidants, probiotics, prebiotics, synbiotics |
| Format | Hardback |
| Significance | Comprehensive resource on health benefits, processing, and packaging of functional foods |
| Applications | Insights for the food industry, research, and academic advancements |
| Attributes | Description |
|---|---|
| Title | Functional Foods: Processing and Packaging |
| Authors | Tanweer Alam, Saket Kushwaha, Arun Kumar, Sahar Masud |
| Format | Hardback |
| Topics Covered | Functional Food Concept, Neutraceuticals, Bioactive Compounds, Processing Techniques, Packaging |
| ISBN | Available through publisher upon inquiry |
| Publication Year | Latest Edition |
| Target Audience | Food scientists, nutritionists, biochemists, students in food science |
*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 addresses the concept of functional foods, the impact of nutraceuticals on human health, the significance of bioactive compounds, and innovations in processing and packaging.
Professionals in the food industry such as food scientists, nutritionists, biochemists, and entrepreneurs, as well as college students studying food science and technology will find this book immensely beneficial.
The book discusses the role of natural antioxidants sourced from various foods, including spices, vegetables, and fish, and their significance in promoting health and preventing diseases.
Yes, the book includes practical insights into the utilization of dairy industry waste for creating value-added functional food products.
The book elaborates on the benefits of probiotics, prebiotics, and synbiotics particularly in dairy functional food products, covering their health implications and applications.
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Country Of Origin: India
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North Delhi , India
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