Handbook of Functional Foods
Techniques, Analytics and Health Benefits
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Product details:
- Publisher Academic Press
- Date of Publication 2 February 2026
- ISBN 9780443338533
- Binding Paperback
- No. of pages498 pages
- Size 276x216 mm
- Language English 700
Categories
Long description:
Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’ bioactive components for health and well-being while looking at metabolism, sensory, and safety components. This book reviews, in detail, how functional foods have the potential to drive innovation in the food industry, creating a broad range of healthier and more personalized food options. From emerging extraction and extrusion techniques for the creation of fiber-rich snacks to the synergistic effects of pro- and prebiotics on gut health, readers will come away with an advanced and fresh understanding of necessary insights.
- Introduces a comprehensive range of extraction and identification techniques for functional and bioactive components in various food products
- Advances knowledge in metabolic benefits of functional foods for the human body
- Analyzes probiotics, prebiotics, and synbiotics as functional foods
- Presents case studies on the latest food manufacturing methods to drive innovation in the food industry
Table of Contents:
Part 1: Techniques and Developments
1. Introduction: Definition and Basics of Functional Foods
2. Extraction Techniques for Developing Functional Foods
3. Analytical Techniques for Identifying Functional or Bioactive Compounds for Functional Foods
4. Emulsion Technology for Functional Food Development
5. Microencapsulation and Nanoencapsulation for Functional Foods Development
6. Extrusion Techniques for Functional Foods Development
7. Nanotechnology for Functional Foods Development
Part 2: Functional Foods: Sources and Ingredients
8. Fermented Functional Foods of India: Ancient Flavors and Modern Benefits
9. Probiotic, Prebiotic, and Synbiotic as Functional Foods
10. Antioxidant and Omega-3 Fatty Acid -Rich Functional Foods
11. Insects and other animal sources as functional food
12. Plant-Based Dairy Alternatives as Functional Foods
13. Plant-Based Meat Alternatives as Functional Foods
14. Millet-Based Functional Foods
15. Macroalgae (Seaweed) Based Bioactive Compounds with Health Benefits for Functional Foods Development
Part 3: Nutrition and Health
16. Nutraceuticals as Functional Foods
17. Bioaccessibility, bioavailability and metabolism of functional foods
Part 4: Impact and Future
18. Health Benefit of Functional Foods
19. Functional Foods as Sustainable Foods: Challenges and Opportunities
