Professor Hari Niwas Mishra, Dr. Rajesh Kapur, Dr. Navneet Singh Deora, Dr. Aastha Deswal
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.
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.
Functional Foods - Scope, Market Opportunities and Recent Trends
Plant Based Ingredients
Probiotics and Prebiotics
Spices and Herbs
Spray Drying Technology
Choice of Suitable Packaging Material
Packaging Aspects of Different Functional Food Products
Innovative Packaging Technologies in The Production of Functional Foods
Functional Food in Reducing The Risk of Cardiovascular Disease
Functional Food in Reducing The Risk of Diabetes
Functional Food in Reducing The Risk of Obesity
Future Aspects of Functional Food
Functional Food Regulation Around The World