Rajesh Kapur – författare
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3 produkter
3 produkter
E-bok
Engelska110 kr
Läs direkt efter köp
Häftad, Engelska, 2016
1 472 kr
Skickas inom 5-8 vardagar
The present book, which comprises six sections, provides cutting-edge information on the following topics: Functional foods: Scope, Market Opportunities and Recent trends, Functional food products: Ingredients and Functionality, Functional food products: Formulation and Processing Technology, Functional food products: Packaging and Storage Stability, Functional food products: Prevention, Disease Control and bioavailability, and Future prospects of functional food.This book is specifically designed for food scientists and technologists, as well as scientists working in related fields. It also presents practical information that can be used in the development of functional food products. Additionally, it is intended for use by practitioners in functional food companies and food technology centers, and it will also be of interest to researchers and students of food science and technology. With the most recent scientific studies, the book offers readers a comprehensive and up-to-date scientific knowledge of functional food science and technology.The book provides an up-to-date overview of the regulatory status of functional food in various nations, which is crucial for the commercial aspect of functional food. Additionally, the book provides a detailed discussion on the reliable and cost-effective scale-up of laboratory-based extraction and purification techniques for various functional ingredients.One of the critical issues in the development of functional foods is their health aspects and their role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, various examples are discussed to demonstrate the role and action of functional ingredients in preventing disease. The book also addresses the key issue of processing and its effects on the bioavailability of bioactives. The field of functional food has advanced to its current state of the art with the help of the latest scientific techniques that were developed in the latter half of the 20th century.
Inbunden, Engelska, 2016
2 924 kr
Skickas inom 5-8 vardagar
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.