Reports on new technologies for development of functional foods from plants, providing a comprehensive look into plant-based functional foods, their characterization, validation, and their transformation into novel products. Discusses the nutraceutical potential of plant-based functional foods and compounds.
Reports on new technologies for development of functional foods from plants, providing a comprehensive look into plant-based functional foods, their characterization, validation, and their transformation into novel products. Discusses the nutraceutical potential of plant-based functional foods and compounds.
Krishan Dutt Sharma, PhD, is a retired Professor and Head from the Faculty of Food Science & Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, India. With over 35 years of experience in India and abroad, Dr. Sharma has handled about a dozen externally funded research projects and made important contributions at the Functional Foods R&D and Dissemination Centre at Solan, India, and the Institute of Food Science and Technology, He has published peer-reviewed research papers, books, book chapters, booklets, and patents. Satish Kumar, PhD, is an Assistant Professor of Food Science and Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, India. He has more than six years of experience in teaching and research. He has published papers in national and international journals as well as edited books, book chapters, and several abstracts. Dr. Kumar is a master trainer on fruits and vegetable processing for the Pradhan Mantri Formalisation of Micro Food Processing Enterprises Scheme under the Ministry of Food Processing, Govt. of India. Rakesh Sharma, PhD, is an Associate Professor of Food Science & Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, India. With over 15 years of experience in R&D, he has handled several externally funded projects and has published many research papers, review articles, technical articles, book chapters, technology brochures, teaching manuals, and conference presentations as well as two books. He is a coordinator and master trainer on fruits and vegetable processing under the Pradhan Mantri Formalisation of Micro Food Processing Enterprises Scheme of the government of India. Raj K. Keservani, PhD, MPharm, is Professor of Pharmacy at the CSM Group of Institutions, Prayagraj, India. He has more than 16 years of academic experience and has published papers, patents, book chapters, co-authored books, and over 50 edited books. He is also active as a reviewer for several international scientific journals. Dr. Keservani is also an editor of the book series AAP Advances in Nutraceuticals. His research interests include nutraceutical and functional foods, novel drug delivery systems (NDDS), transdermal drug delivery/drug delivery, health science, cancer biology, and neurobiology. Dr. Keservani has been recognized among the world's top 2% of scientists published by Stanford University, USA.
Inhaltsangabe
PART I: NUTRACEUTICAL POTENTIAL OF PLANT-BASED FUNCTIONAL COMPOUNDS AND FOODS 1. Phytochemicals: The Functional Food Ingredients and Their Health Benefits 2. Millets as Functional Food 3. Spices, Herbs, and Aromatic Plants: Excellent Functional Food Incorporations 4. Cereal and Millet-Based Traditional and Novel Foods 5. Nutraceuticals and Bioactives in Fermented Fruit Beverages 6. Fermented Foods: The Mine of Functional Compounds PART II: FRUIT- AND VEGETABLE-BASED FUNCTIONAL FOODS 7. Colored Vegetables: Futuristic Approach for Developing High-Value Crops 8. Plant-Based Milk as a Potential Health Beverage 9. Micro-Green: A Concentrated Source of Nutritional Bioactives 10. Carrots and Carrot Products: A Superb Functional Food 11. Nutritional Profile, Bioactives, and Health Benefits of Quinoa 12. Edible Mushrooms as Potential Functional Food Mediators 13. Functional Food Products of Dragon Fruit: An Insight PART III: NUTRACEUTICALS FOR DISEASE MANAGEMENT 14. Emergence of Curcumin as a Disease Management Food Ingredient 15. Food Polyphenolics for the Management of Diabetes 16. Plant-Based Foods for Management of Cancer
PART I: NUTRACEUTICAL POTENTIAL OF PLANT-BASED FUNCTIONAL COMPOUNDS AND FOODS 1. Phytochemicals: The Functional Food Ingredients and Their Health Benefits 2. Millets as Functional Food 3. Spices, Herbs, and Aromatic Plants: Excellent Functional Food Incorporations 4. Cereal and Millet-Based Traditional and Novel Foods 5. Nutraceuticals and Bioactives in Fermented Fruit Beverages 6. Fermented Foods: The Mine of Functional Compounds PART II: FRUIT- AND VEGETABLE-BASED FUNCTIONAL FOODS 7. Colored Vegetables: Futuristic Approach for Developing High-Value Crops 8. Plant-Based Milk as a Potential Health Beverage 9. Micro-Green: A Concentrated Source of Nutritional Bioactives 10. Carrots and Carrot Products: A Superb Functional Food 11. Nutritional Profile, Bioactives, and Health Benefits of Quinoa 12. Edible Mushrooms as Potential Functional Food Mediators 13. Functional Food Products of Dragon Fruit: An Insight PART III: NUTRACEUTICALS FOR DISEASE MANAGEMENT 14. Emergence of Curcumin as a Disease Management Food Ingredient 15. Food Polyphenolics for the Management of Diabetes 16. Plant-Based Foods for Management of Cancer
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