Brain Foods

Nyhet

Nutrition to Optimize Cognitive Performance

Inbunden, Engelska, 2026

3 489 kr

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The brain, as the central organ of the body, plays a vital role in controlling bodily functions, enabling thought, and fostering emotions. To perform efficiently, it requires proper nourishment in the form of essential nutrients. Brain-boosting foods, rich in active ingredients such as zinc, monounsaturated fatty acids, choline, and DHA, have been shown to significantly enhance cognitive performance and memory power. Brain Foods: Nutrition to Optimize Cognitive Performance explores the science of extracting bioactive constituents from natural sources to develop innovative cognitive performance-enhancing foods. It provides insights into the packaging materials required for brain-boosting products and serves as a comprehensive guide for food technologists seeking to create novel memory-enhancing foods from indigenous resources.The book addresses critical safety and regulatory aspects, offering a global perspective on organizations and initiatives dedicated to advancing brain health through nutrition. A must-have resource for researchers, food technologists, and professionals in the field, it bridges the gap between science and application in the development of brain-boosting foods.

Produktinformation

Utgivningsdatum2026-03-20
Mått156 x 234 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor296
FörlagTaylor & Francis Ltd
ISBN9781032687155

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Dr. M. Selvamuthukumaran is currently working as a Professor & Dean, School of Agriculture, Joy University, Vadakangulam, Tamilnadu. He was a visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia and also in Hamelmalo Agricultural College, Eritrea. He received his PhD in Food Science from Defence Food Research Laboratory affiliated to University of Mysore, India. His core area of research is processing of underutilized fruits for development of antioxidant rich functional food products. He has transferred several technologies to the Indian firms as an outcome of his research work. He received several awards and citations for his research work. He had published several international papers and book chapters in the area of antioxidants and functional foods. He has guided several national and international postgraduate students in the area of food science and technology.

1.Introduction to Brain Boosting Foods Preethi Ramachandran, Sabbu Sangeeta, Sweta Rai, Jyoti Yadav, Akashdeep Shukla, and Ayushi Tiwari2. Active ingredients for developing brain boosting foodsAnil Kumar Jena and M. Selvamuthukumaran3. Cognitive Performance of Brain Boosting Foods Priyadarshini Patel and Komal Parmar4. Brain-Boosting Foods from Plants Mine Aslan and Sultan Arslan-Tontul5. Brain Boosting Foods from Animal Sources Sabbu Sangeeta, Sneha Pandey, Preethi Ramachandran, and Sweta Rai6. Traditional Brain Boosting Foods That Are Existing In Global Markets Ece Kilic, Rumeysa Bayrak, Aysenur Betul Bilgin, and Pervin Basaran7. Safety and Regulatory Aspects of Brain Boosting Foods Abdulaal Farhan, Ahmed Darweesh Jabbar, Luma khairy Hassan, Fereed Saadoun, and Khalida Abdulrahman Shakir8. The Market Scenario of Brain-Boosting Foods M. Selvamuthukumaran and Anil Kumar Jena9. Packaging Aspects of Brain Boosting Foods Berkay Berk and Sevcan Ünlütürk10. Organoleptic assessment of brain boosting foods Anil Kumar Jena and M. Selvamuthukumaran11. Quality Assurance of Brain-Boosting Foods M. Selvamuthukumaran and Anil Kumar Jena12. Global Organization’s Contributions Towards Developing Brain Boosting Foods Anil S. Nandane