Functional Food Products and Sustainable Health

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products.

This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Sheds light on the use of hydrocolloids, lipids, flavonoids in functional food

Focuses on functional foods developed by incorporation of antioxidants, supplements, probiotics, dietary fibers

Provides interesting insights like use of fruit and vegetable by-products in functional food