Functional Food Products and Sustainable Health

There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products.

This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.

Sheds light on the use of hydrocolloids, lipids, flavonoids in functional food Focuses on functional foods developed by incorporation of antioxidants, supplements, probiotics, dietary fibers Provides interesting insights like use of fruit and vegetable by-products in functional food

Auteur
Dr. Saghir Ahmad is a Professor and Chairman of the Department of Post Harvest Engineering and Technology, under the Faculty of Agricultural Sciences, Aligarh Muslim University (Aligarh), India. He is a respected scientist in the field of food technology, particularly meat processing and preservation. He holds a B.Tech and M.Tech in Food Technology from the pretigious Harcourt Butler Technical University, Kanpur (India), and in 2005 he completed his Ph.D at the Department of Post Harvest Engineering and Technology, A.M.U. He has 35 years of experience, including 12 years in industry and 23 years in teaching and research. He completed two govt. (ICAR) funded projects between 1999 and 2008, and was was a team leader an All India Coordinated Research Project (AICRP) between 2007 and 2015. He is a member of several scientific societies, including the Indian Science Congress and the Association of Food Scientist and Technology (AFST) Mysore. He has published 53 research papers in leading national and international journals, and has participated in more than 20 conferences, presenting 40 papers, and published two books. He contributed six chapter to and was co-editor of the book "Food Processing: Strategies for Quality Assessment", published by Springer Science Business Media in 2014.

Dr. Nasser Abdulatif Al-Shabib is a well-known food scientist and an Associate Professor at the Department of Food Science and Nutrition, Food and Agricultural Sciences College, King Saud University (KSU), K.S.A. His research focuses on food safety. He completed his Ph.D at Leeds University/ Food Science and Nutrition Department, United Kingdom, in 2012, and he holds bachelor's and master's degrees in Food Science at Basrah University and the Food Science and Nutrition Department at KSU respectively. He has worked at in different capacities. He joined King Saud University as a Scientific Equipment Specialist at the Food and Nutrition Department in 1995, and was promoted to Assistant Professor of Food Safety at the same department in 2013, and to Associate Professor of Food Safety at the Department of Food and Nutrition, Food Sciences and Agriculture College, in 2018. He is a involved in courses on food safety, including GAP, GMP, HACCP, HARPCs and food allergy. He is a member of several scientific societies, and has participated in 5 international and national conferences. He has published 20 research papers on food science and food safety in leading national and international journals.

Contenu
Chapter 1. Bioactive Ingredients in Processed Foods.- Chapter 2. The Impact of Natural Antioxidants on Human Health.- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent.- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health.- Chapter 5. Potential of Food Processing by-products as Dietary Fibers.- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives.- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products.- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet.- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing.- Chapter 10. Dietary Fibre as a Functional Food.- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids.- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods.- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods.- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance.- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems.