Functional Compounds and Foods of Plant Origin
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 15 July 2025
- ISBN 9781779643629
- Binding Hardback
- No. of pages526 pages
- Size 234x156 mm
- Weight 1130 g
- Language English
- Illustrations 20 Illustrations, black & white; 10 Illustrations, color; 4 Halftones, color; 20 Line drawings, black & white; 6 Line drawings, color 679
Categories
Short description:
Reports on new technologies for development of functional foods from plants, providing a comprehensive look into plant-based functional foods, their characterization, validation, and their transformation into novel products. Discusses the nutraceutical potential of plant-based functional foods and compounds.
MoreLong description:
This new book reports on the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into their characterization, validation, and transformation into novel products. Discussing the nutraceutical potential of plant-based functional foods and compounds, the book considers millets, cereals, fruits, vegetables as well as spices, herbs, and aromatic plants for potential health-promoting qualities.
This new volume, Functional Compounds and Foods of Plant Origin, provides some new information that will be valuable to scientists, researchers, and professionals involved in the development of nutraceutical and functional foods and beverages. food industry
MoreTable of Contents:
PART I: NUTRACEUTICAL POTENTIAL OF PLANT-BASED FUNCTIONAL COMPOUNDS AND FOODS 1. Phytochemicals: The Functional Food Ingredients and Their Health Benefits 2. Millets as Functional Food 3. Spices, Herbs, and Aromatic Plants: Excellent Functional Food Incorporations 4. Cereal and Millet-Based Traditional and Novel Foods 5. Nutraceuticals and Bioactives in Fermented Fruit Beverages 6. Fermented Foods: The Mine of Functional Compounds PART II: FRUIT- AND VEGETABLE-BASED FUNCTIONAL FOODS 7. Colored Vegetables: Futuristic Approach for Developing High-Value Crops 8. Plant-Based Milk as a Potential Health Beverage 9. Micro-Green: A Concentrated Source of Nutritional Bioactives 10. Carrots and Carrot Products: A Superb Functional Food 11. Nutritional Profile, Bioactives, and Health Benefits of Quinoa 12. Edible Mushrooms as Potential Functional Food Mediators 13. Functional Food Products of Dragon Fruit: An Insight PART III: NUTRACEUTICALS FOR DISEASE MANAGEMENT 14. Emergence of Curcumin as a Disease Management Food Ingredient 15. Food Polyphenolics for the Management of Diabetes 16. Plant-Based Foods for Management of Cancer
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