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000941161 019__ $$a1191073603$$a1191173872$$a1195456606$$a1196164826$$a1197556983
000941161 020__ $$a9783030423193$$q(electronic book)
000941161 020__ $$a3030423190$$q(electronic book)
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000941161 020__ $$z9783030423186
000941161 0247_ $$a10.1007/978-3-030-42
000941161 035__ $$aSP(OCoLC)on1193129091
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000941161 1001_ $$aEgbuna, Chukwuebuka.
000941161 24510 $$aFunctional Foods and Nutraceuticals :$$bBioactive Components, Formulations and Innovations.
000941161 260__ $$aCham :$$bSpringer International Publishing AG,$$c2020.
000941161 300__ $$a1 online resource (642 p.)
000941161 336__ $$atext$$btxt$$2rdacontent
000941161 337__ $$acomputer$$bc$$2rdamedia
000941161 338__ $$aonline resource$$bcr$$2rdacarrier
000941161 5050_ $$aForeword -- Preface -- Part I: Introduction to functional foods and nutraceuicals -- Chapter 1: Functional foods and health benefits -- Chapter 2: Bioavailability of Nutrients and Safety Measurements -- Part II: Components of functional foods -- Chapter 3: Polyphenols and carotenoids as functional Bioactives -- Chapter 4: Bioactive carbohydrates and sources -- Chapter 5: Bioactive peptides and sources -- Chapter 6: Fats and oils as sources of bioactive molecules -- Chapter 7: Micronutrients fortifications: Vitamins and minerals -- Chapter 8: Usefulness of prebiotics, probiotics, and synbiotics in improving health status -- Chapter 9: Cereals and grains as functional food in Unani system of medicine -- Chapter 10: Soya beans and other plant protein products -- Chapter 11: Honey., Chapter 12: Mushrooms -- Chapter 13: Beverages: Cocoa and other caffeine products -- Chapter 14: Milk and milk products -- Chapter 15: Fruits and vegetables -- Chapter 16: Fish and fish products -- Chapter 17: Medical foods and infant formulas -- Part III: Safety Concerns and way forward -- Chapter 18: Nutraceutical stability, adulteration and way forward -- Chapter 19: Good manufacturing practices and safety issues in functional food industries -- Chapter 20: Food preservation concerns.
000941161 506__ $$aAccess limited to authorized users.
000941161 520__ $$aFunctional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent to improve human health, reduce healthcare costs, and support economic development worldwide. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations presents a guide to functional foods from experienced professionals in key institutions around the world. The text provides background information on the health benefits, bioavailability, and safety measurements of functional foods and nutraceuticals. Subsequent chapters detail the bioactive components in functional foods responsible for these health benefits, as well as the different formulations of these products and recent innovations spurred by consumer demands. Authors emphasize product development for increased marketability, taking into account safety issues associated with functional food adulteration and solutions to be found in GMP adherence. Various food preservation methods aimed at enhancing the quality and shelf life of functional food are also highlighted. Functional Foods and Nutraceuticals: Bioactive Components, Formulations and Innovations is the first of its kind, designed to be useful to students, teachers, nutritionists, food scientists, food technologists and public health regulators alike.
000941161 588__ $$aDescription based on print version record.
000941161 7001_ $$aDable Tupas, Genevieve.
000941161 77608 $$iPrint version:$$aEgbuna, Chukwuebuka$$tFunctional Foods and Nutraceuticals : Bioactive Components, Formulations and Innovations$$dCham : Springer International Publishing AG,c2020$$z9783030423186
000941161 852__ $$bebk
000941161 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-030-42319-3$$zOnline Access$$91397441.1
000941161 909CO $$ooai:library.usi.edu:941161$$pGLOBAL_SET
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