Functional Foods

Functional Foods is a comprehensive volume that covers the preparation, processes, and health benefits of functional foods. It is written by a team of experts and provides readers with extensive knowledge about different types of functional foods from traditional and commercial sources. The book aims to disseminate knowledge about recent technologies developed in the field to students, researchers, and industry professionals, enabling them to make decisions regarding the adoption, implementation, economics, and constraints of these technologies. It also discusses the need for regulatory frameworks and government bodies, guidelines, and their challenges in the functional food market.

Format: Hardback
Length: 592 pages
Publication date: 29 April 2022
Publisher: John Wiley & Sons Inc

Functional Foods, the second installment in the groundbreaking new series "Bioprocessing in Food Science," presents cutting-edge insights into emerging food engineering processes. This essential reference delves into the modeling, quality, safety, and technologies associated with modern food processing operations.

Functional Foods, the second volume in the series "Bioprocessing in Food Science," is a comprehensive and timely resource that explores the preparation, processes, and health benefits of functional foods. Written and edited by a team of esteemed experts in the field, this important new volume offers readers a wealth of knowledge about diverse types of traditional and commercially available functional foods sourced from various sources, including milk, meat, cereals, millets, fruits, and vegetables.

The primary objective of this book is to disseminate cutting-edge knowledge about the recent advancements in the field of functional foods to students, researchers, and industry professionals. By providing them with a comprehensive understanding of the latest technologies, this resource empowers them to make informed decisions regarding the adoption, implementation, economics, and constraints of these technologies. As the demand for healthy food continues to surge, manufacturers are actively seeking new opportunities to capture a larger share of the rapidly evolving food market.

Covers the utilization of conventional and non-conventional sources, prebiotics, probiotics, and numerous other topics, with a particular focus on their functionality within food systems. This volume also provides valuable insights into the specific packaging requirements for functional foods, accompanied by numerous illustrative examples demonstrating how to enhance shelf life and produce high-quality products. The authors and editors engage in a thoughtful discussion about the need for regulatory frameworks, government bodies, guidelines, and the challenges they face within the context of functional foods.

Weight: 952g
Dimension: 160 x 239 x 37 (mm)
ISBN-13: 9781119775560