Haroon Rashid Naik – författare

Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources delves into plant-based nutrition and its transformative potential for human health and the environment. By addressing the detrimental effects of animal agriculture on well-being and ecological balance, the book advocates for a shift towards plant-based alternatives. It emphasizes the importance of sustainable diets for improving human health and nutrition while contributing to a more sustainable planet. The book explores new developments and challenges in plant-based alternatives. It covers the nutritional benefits, sensory appeal of underutilized fruits, vegetables, legumes, and strategies for developing clean-label alternatives to eggs, meat, cheese, and milk.Addresses the nutritional value and health benefits of plant-based foodsDelivers remedies to address frequent sustainability issues along a plant-based food supply chainPromotes extrusion, muscle fiber simulation, fermentation, and scaffolding to develop clean label, plant-based alternatives to meat and dairy proteinsHighlights underutilized fruits, vegetables, legumes, cereals, and novel trends in nutrition and sensory acceptanceDiscusses sustainable and innovative strategies for the utilization of plant-based food waste

It is reported 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 the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds.Key Features:Covers the most recent research related to the bioactive compounds present in the functional foodsPresents the latest information on extraction, isolation, encapsulation, identification and characterizationDiscusses formulation challenges with an emphasis on stability and safety evaluations of functional foodsFinally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.

It is reported 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 the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds.Key Features:Covers the most recent research related to the bioactive compounds present in the functional foodsPresents the latest information on extraction, isolation, encapsulation, identification and characterizationDiscusses formulation challenges with an emphasis on stability and safety evaluations of functional foodsFinally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.