Functional Foods (Hardback, Hari Niwas Mishra, Rajesh Kapur, Naveent Singh Deora & Aastha Deswa)

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