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About The Author

Professor Hari Niwas Mishra
Professor Hari Niwas Mishra Professor of Food Technology in the Agricultural & Food Engineering Department, IIT Kharagpur ,West Bengal, India

Dr. Rajesh Kapur
Dr. Rajesh Kapur is an Advisor, Govt. of India in the Department of Biotechnology (DBT) and is currently Head of Medical Biotechnology including public health, food and nutrition sciences.

Dr. Navneet Singh Deora
Dr. Navneet Singh Deora did his Master’s degree in Food Technology for Central Food Technological Research Institute (CFTRI), Mysore.

Dr. Aastha Deswal
Dr. Aastha Deswal did her Master’s degree in Food technology from Central food Technological Research Institute (CFTRI), Mysore.

About The Book

The book presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology. With recent scientific studies, this book provides readers with a comprehensive and up-to-date scientific knowledge about the functional food science and technology. The book presents a most updated knowledge on the regulatory status of functional food in different countries. This information, which is seldom available, is essential for the commercial aspect of functional food. Also, core discussion on the reliable and economical scale up of laboratory-based extraction and purification techniques for different functional ingredients is also presented in the detailed manner in the book. A critical issue in the development of functional foods is health aspects and its role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, a variety of examples are discussed indicating the role and action of functional ingredients in preventing disease. The present book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific technique in the latter half of the 20th century, area of functional food has evolved to the current state of the art.

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  1. Start Pages

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  2. Functional Foods - Scope, Market Opportunities and Recent Trends

    1 - 28 (28 Pages)
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  3. Plant Based Ingredients

    29 - 54 (26 Pages)
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  4. Dairy Ingredients

    55 - 76 (22 Pages)
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  5. Probiotics and Prebiotics

    77 - 96 (20 Pages)
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  6. Seaweed/Microbial Source

    97 - 118 (22 Pages)
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  7. Spices and Herbs

    119 - 140 (22 Pages)
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  8. Microencapsulation

    141 - 162 (22 Pages)
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  9. Supercritical Extraction

    163 - 182 (20 Pages)
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  10. Spray Drying Technology

    183 - 200 (18 Pages)
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  11. 10 

    Membrane Technology

    201 - 212 (12 Pages)
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  12. 11 

    Choice of Suitable Packaging Material

    213 - 226 (14 Pages)
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  13. 12 

    Packaging Aspects of Different Functional Food Products

    227 - 234 (8 Pages)
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  14. 13 

    Innovative Packaging Technologies in The Production of  Functional Foods

    235 - 250 (16 Pages)
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  15. 14 

    Functional Food in Reducing The Risk of Cardiovascular Disease

    251 - 266 (16 Pages)
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  16. 15 

    Functional Food in Reducing The Risk of Diabetes

    267 - 278 (12 Pages)
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  17. 16 

    Functional Food in Reducing The Risk of Obesity

    279 - 292 (14 Pages)
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  18. 17 

    Future Aspects of Functional Food

    293 - 314 (22 Pages)
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  19. 18 

    Functional Food Regulation Around The World

    315 - 332 (18 Pages)
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