LEADER 04626nam 22007335 450 001 9910863131203321 005 20250711113555.0 010 $a9789811547164 010 $a9811547165 024 7 $a10.1007/978-981-15-4716-4 035 $a(CKB)4100000011409336 035 $a(MiAaPQ)EBC6322026 035 $a(DE-He213)978-981-15-4716-4 035 $a(PPN)250213419 035 $a(MiAaPQ)EBC6321986 035 $a(EXLCZ)994100000011409336 100 $a20200829d2020 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFunctional Food Products and Sustainable Health /$fedited by Saghir Ahmad, Nasser Abdulatif Al-Shabib 205 $a1st ed. 2020. 210 $cSpringer Singapore$d2020 210 1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2020. 215 $a1 online resource (266 pages) 311 08$a9789811547157 311 08$a9811547157 327 $aChapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems. 330 $aThere 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. 606 $aBiomedical engineering 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aDiet therapy 606 $aBiomedical Engineering/Biotechnology$3https://scigraph.springernature.com/ontologies/product-market-codes/B24000 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aClinical Nutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/H33140 606 $aAliments funcionals$2thub 606 $aSalut$2thub 606 $aDietoterąpia$2thub 608 $aLlibres electrņnics$2thub 615 0$aBiomedical engineering. 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 0$aDiet therapy. 615 14$aBiomedical Engineering/Biotechnology. 615 24$aFood Microbiology. 615 24$aFood Science. 615 24$aClinical Nutrition. 615 7$aAliments funcionals 615 7$aSalut 615 7$aDietoterąpia 676 $a613.2 702 $aAh?mad$b S?agh?i?r$4edt$4http://id.loc.gov/vocabulary/relators/edt 702 $aAl-Shabib$b Nasser Abdulatif$4edt$4http://id.loc.gov/vocabulary/relators/edt 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910863131203321 996 $aFunctional Food Products and Sustainable Health$94167994 997 $aUNINA