Functional Foods Technological Challenges and Advancement in Health Promotion

It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. Functional Foods: Technological Challenges and Advancement in Health Promotion presents information related to bioactive compounds present in the functional foods, derived from fruits and vegetables, cereals and pulses, dairy and meat, herbs and spices and other foods. It describes novel techniques and methodologies used in the extraction, isolation, encapsulation, identification and characterization of bioactive compounds.

Key Features:

• Covers the most recent research related to the bioactive compounds present in the functional foods
• Presents the latest information on extraction, isolation, encapsulation, identification and characterization
• Discusses formulation challenges with an emphasis on stability and safety evaluations of functional foods

Finally, it includes substantial and scientific research and innovation for new product development with health benefits. This book will serve as a valuable resource for researchers, academicians, and students interested in many aspects of functional foods.

Chapter 1. Introduction to Functional foods. Chapter 2. Technological advancement in the development of functional food. Chapter 3. Fruits as a Functional food for Health care. Chapter 4. Vegetables as a functional food for Health care. Chapter 5. Cereals as a functional food for Health care. Chapter 6. Pulses as a functional food for Health care. Chapter 7. Milk as functional food for Health care. Chapter 8. Meat as functional food for Health care. Chapter 9. Nutraceuticals from sea food: role in Health and Disease Prevention. Chapter 10. Probiotic foods. Chapter 11. Spices as a functional food for Health care. Chapter 12. Herbs as a functional food for health care. Chapter 13. Potential role of bioactive compounds from foods in current Scenerio. Chapter 14. Challenges and Solutions to the addition of Nutraceuticals in Diet.

Dr. Sajad Ahmad Wani is currently working as D.S. Kothari Post-doctoral fellow in the Department of Food Science and Technology, SKUAST- Kashmir, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 40 research/review articles, 10 book chapters and 5 books. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences, seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani serves as Honorary Associate editor of esteemed International Journal of Food Science and Technology, Wiley. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, IFERP, International Association for Agricultural Sustainability, AFSTI, Asia Society of Researchers and Asian Council of Science Editors. Dr. Wani is the recipient of prestigious “D.S. Kothari post-doctoral fellowship” and “Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission, New Delhi, India.

Mohamed S. Elshikh, is a PhD. Researcher at King Saud University, College of Science, Botany and Microbiology Department. He has completed his master’s degree in 2016 and is currently pursuing PhD in Plant Taxonomy and Bioinformatics from King Saud University, Riyadh, Saudi Arabia. He has attended 15 national and 10 International conferences, seminars and workshops throughout the world. He has published more tha