LEADER 04780nam 22005535 450 001 9910416140903321 005 20200824174408.0 010 $a3-030-42319-0 024 7 $a10.1007/978-3-030-42319-3 035 $a(CKB)4100000011398297 035 $a(MiAaPQ)EBC6318143 035 $a(DE-He213)978-3-030-42319-3 035 $a(PPN)250216531 035 $a(EXLCZ)994100000011398297 100 $a20200824d2020 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFunctional Foods and Nutraceuticals $eBioactive Components, Formulations and Innovations /$fedited by Chukwuebuka Egbuna, Genevieve Dable Tupas 205 $a1st ed. 2020. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2020. 215 $a1 online resource (642 pages) 311 $a3-030-42318-2 327 $aForeword -- Preface -- Part I: Introduction to functional foods and nutraceuicals -- Chapter 1: Functional foods and health benefits -- Chapter 2: Bioavailability of Nutrients and Safety Measurements -- Part II: Components of functional foods -- Chapter 3: Polyphenols and carotenoids as functional Bioactives -- Chapter 4: Bioactive carbohydrates and sources -- Chapter 5: Bioactive peptides and sources -- Chapter 6: Fats and oils as sources of bioactive molecules -- Chapter 7: Micronutrients fortifications: Vitamins and minerals -- Chapter 8: Usefulness of prebiotics, probiotics, and synbiotics in improving health status -- Chapter 9: Cereals and grains as functional food in Unani system of medicine -- Chapter 10: Soya beans and other plant protein products -- Chapter 11: Honey., Chapter 12: Mushrooms -- Chapter 13: Beverages: Cocoa and other caffeine products -- Chapter 14: Milk and milk products -- Chapter 15: Fruits and vegetables -- Chapter 16: Fish and fish products -- Chapter 17: Medical foods and infant formulas -- Part III: Safety Concerns and way forward -- Chapter 18: Nutraceutical stability, adulteration and way forward -- Chapter 19: Good manufacturing practices and safety issues in functional food industries -- Chapter 20: Food preservation concerns. 330 $aFunctional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike. . 606 $aFood?Biotechnology 606 $aNutrition    606 $aMicrobiology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 615 0$aFood?Biotechnology. 615 0$aNutrition   . 615 0$aMicrobiology. 615 14$aFood Science. 615 24$aNutrition. 615 24$aFood Microbiology. 676 $a613.2 702 $aEgbuna$b Chukwuebuka$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aDable Tupas$b Genevieve$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910416140903321 996 $aFunctional Foods and Nutraceuticals$92252877 997 $aUNINA