國立高雄大學圖資館 |

Language: English

Back

Functional foods and nutraceuticalsb...

Dable Tupas, Genevieve.

Functional foods and nutraceuticalsbioactive components, formulations and innovations /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Functional foods and nutraceuticalsedited by Chukwuebuka Egbuna, Genevieve Dable Tupas.
Reminder of title:	bioactive components, formulations and innovations /
other author:	Egbuna, Chukwuebuka.
Published:	Cham :Springer International Publishing :2020.
Description:	xii, 642 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Functional foods.
Online resource:	https://doi.org/10.1007/978-3-030-42319-3
ISBN:	9783030423193$q(electronic bk.)

Functional foods and nutraceuticalsbioactive components, formulations and innovations /
Functional foods and nutraceuticalsbioactive components, formulations and innovations /[electronic resource] :edited by Chukwuebuka Egbuna, Genevieve Dable Tupas. - Cham :Springer International Publishing :2020. - xii, 642 p. :ill., digital ;24 cm.

Foreword -- 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.

Functional 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.

ISBN: 9783030423193$q(electronic bk.)

Standard No.: 10.1007/978-3-030-42319-3doiSubjects--Topical Terms:

288446
Functional foods.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.302

Functional foods and nutraceuticalsbioactive components, formulations and innovations /
LDR:03904nmm a2200325 a 4500 001 585079
003 DE-He213
005 20201221161529.0
006 m d
007 cr nn 008maaau
008 210311s2020 sz s 0 eng d
020 $a 9783030423193$q(electronic bk.)
020 $a 9783030423186$q(paper)
024 7 $a 10.1007/978-3-030-42319-3 $2 doi
035 $a 978-3-030-42319-3
040 $a GP $c GP
041 0 $a eng
050 4 $a TP248.65.F66
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 641.302 $2 23
090 $a TP248.65.F66 $b F979 2020
245 0 0 $a Functional foods and nutraceuticals $h [electronic resource] : $b bioactive components, formulations and innovations / $c edited by Chukwuebuka Egbuna, Genevieve Dable Tupas.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2020.
300 $a xii, 642 p. : $b ill., digital ; $c 24 cm.
505 0 $a Foreword -- 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.
520 $a Functional 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.
650 0 $a Functional foods. $3 288446
650 0 $a Food $x Biotechnology. $3 193078
650 0 $a Nutrition. $3 192796
650 0 $a Microbiology. $3 192943
650 1 4 $a Food Science. $3 274110
650 2 4 $a Food Microbiology. $3 235295
700 1 $a Egbuna, Chukwuebuka. $3 847823
700 1 $a Dable Tupas, Genevieve. $3 875946
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-030-42319-3
950 $a Chemistry and Materials Science (SpringerNature-11644)