Description
Book SynopsisThis valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more.
Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.
Trade Review“An interesting book encompassing health functionality of selected foods, including their active components. … This book would be interesting for graduate students and researchers interested in an overview of the functionality of different traditional food products and ways of utilizing biomaterials to develop value-added bio-products.”
—Mohammad Shafiur Rahman, Professor, Food Science and Nutrition, Sultan Qaboos University, Oman
Table of Contents1. Chemical Modification and Characterization of Culinary Banana (Musa ABB) Starch and Its Application 2. Functional Foods from Different Sources 3. Recent Trend on Dietary Natural Products for Prevention and Treatment of Cancer 4. Probiotic Foods 5. Bioactive Compounds and Health Benefits of Phalsa: An Underutilized Fruit 6. Pseudocereals: Nutritional Composition, Functional Properties, and Food Applications 7. Development of Functional Food Products from Food Waste 8. Roselle (Hibiscus sabdariffa L.) Calyces: A Potential Source of Natural Color and Its Health Benefits 9. Phytochemical, Pharmacological, and Food Applications of Asparagus (A. racemosus ) 10. Functional and Technological Properties of Probiotics and Prebiotics 11. Food Allergens: Detection and Management 12. Cereals and Pseudocereals: General Introduction, Classification, and Nutritional Properties 13. Indigeneous Fermented Beverages of the Indian Subcontinent: Processing Methods and Nutritional and Nutraceutical Potential 14. Food Industry Byproducts: Resource for Nutraceuticals and Biomedical Applications
