Functional Foods - Technological Challenges and advencement in Health Promotion (Relié)

Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods : Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in functional foods and derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods.
The text describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterisation of bioactive compounds. Key features : covers the most recent research related to the bioactive compounds present in functional foods, presents the latest information on extraction, isolation, encapsulation, identification and characterisation, discusses formulation challenges with an emphasis on stability and safety evaluations of functional foods.
Finally, the book includes substantial and scientific research-and innovation for new product development with health benefits. This text will serve as a valuable resource for researchers, academicians and students interested in many aspects of functional foods.