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Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients

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Functional Foods And Dietary Supplements

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food;

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Functional Foods and Biotechnology

recent advances in some common as well as novel sources of functional foods and ingredients from diverse ecological and cultural origins. Further;

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Functional Foods and Biotechnology

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods;

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State-Of-The-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products;

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State-of-the-Art Technologies in Food Science

Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products;

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Functional Food Ingredients from Plants

ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more.

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Functional Foods and Biotechnology, Two Volume Set

. Examines the value-added role of select functional foods and food ingredients to improve NCD-linked health benefits such as type-2 diabetes;

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Nutraceutical and Functional Food Processing Technology

development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones;

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Encyclopedia of Food Science Research

industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds;

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Phytochemicals in Citrus

professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university;

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Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

of various diseases and in health promotion. Finally, the book explores epigenetic modulation as a new method for the development of functional foods;

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Innovation in Healthy and Functional Foods

healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even;

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Functional Ingredients from Algae for Foods and Nutraceuticals

exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and;

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Bioactives In Fruit

in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with;

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Ingredients Extraction by Physicochemical Methods in Food

help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional;

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Functional Food Ingredients and Nutraceuticals in Chronic Disease

-traditional plants as functional foods. The book showcases the numerous ideas and contributions made in the field of functional foods and chronic;

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Therapeutic Foods

may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and;

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Functional Food Product Development

, probiotics and prebiotics as well as functional ingredients from plant and dairy sources * Specific examples of taking products to market are;

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Food Plants of the World

is thoroughly updated throughout, and includes around 30 additional species, as well as an introduction to functional foods. This is an indispensable;

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Advances In Dairy Ingredients

Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these;

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Bioactive Molecules in Plant Foods

development and utilisation in food products. This book highlights various aspects of plant bioactive molecules such as lipids of physiological;

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Bioactive Molecules in Plant Foods

development and utilisation in food products. This book highlights various aspects of plant bioactive molecules such as lipids of physiological;

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Functional Foods and Biotechnology

, cellular, and bioprocessing concepts, the text explores the design of functional food ingredients; the bio-mobilization of major nutrients such as;

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Functional Foods and Biotechnology

the improvement of the functional aspects of food and food ingredients in an effort to manage the current and emerging health care challenges;

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Advances in Food Science and Nutrition, Volume 2

in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing;

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