Description
Book SynopsisTable of ContentsSection I: Functional Foods: Scope, Market Opportunities and Recent Trends 1. Functional Foods - Scope, Market Opportunities and Recent Trends Section II: Functional Food Products: Ingredients and Functionality 2. Plant Based Ingredients 3. Dairy Ingredients 4. Probiotics and Prebiotics 5. Sea Weed/Microbial Source 6. Spices and Herbs Section III: Functional Food Products: Formulation and Processing Technology 7. Microencapsulation 8. Supercritical Extraction 9. Spray Drying Technology10. Membrane Technology Section IV: Functional Food Products: Packaging and Storage Stability11. Choice of Suitable Packaging Material 12. Packaging Aspects of Different Functional Food Products 13. Innovative Packaging Technologies in The Production of Functional Foods Section V: Functional Food Products: Prevention, Disease Control and Bioavailability 14 . Functional Food in Reducing The Risk of Cardiovascular Disease 15. Functional Food in Reducin The Risk of Diabetes 16. Functional Food in Reducing The Risk of Obesity Section VI: Future Prospects of Functional Food 17. Future Aspects of Functional Food 18. Functional Food Regulation Around The World
