Häftad, Engelska, 2027

Food Bioactives and Their Role in Human Health and Nutrition

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Beskrivning

Food Bioactives and their Role in Human Health and Nutrition, is a comprehensive resource offering an in-depth look at essential bioactive compounds, such as polyphenols, flavonoids, plant sterols, omega-3 fatty acids, and probiotics, highlighting their importance in promoting health and preventing chronic diseases. Readers will gain insights into the chemical structures, sources, and bioavailability of these compounds, along with practical dietary recommendations tailored to address common lifestyle-related health challenges such as obesity, diabetes, and cardiovascular disease. Food Bioactives and their Role in Human Health and Nutrition, also addresses emerging trends and challenges in the field, including personalized nutrition approaches and the integration of functional foods and nutraceuticals. It examines the role of food processing on the stability of bioactives, ensuring that health professionals are equipped with the latest knowledge to optimize nutritional strategies.

Details discussions on specific bioactives such as polyphenols, flavonoids, and omega-3 fatty acids, including their health benefits and dietary sources
Emphasizes personalized nutrition strategies and factors affecting bioavailability
Explores the challenges and opportunities in utilizing food bioactives, including emerging trends in functional foods and nutraceuticals
Highlights plant sterols and stanols and their cholesterol lowering properties
Provides insight into food processing effects on bioactive stability

Produktinformation

Utgivningsdatum: 2027-03-01
Mått: 152 x 229 x undefined mm
Vikt: 450 g
Format: Häftad
Språk: Engelska
Antal sidor: 230
Förlag: Elsevier Science
ISBN: 9780443446214

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Mer information

Dr. Wani is currently working as DR. D.S. Kothari post-doctoral fellow in the department of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science and Technology, Kashmir, J&K, India. He completed his Master’s Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. His areas of interest include extrusion technology, food formulation, and innovative food product development. Prof. Dr. Moawiya Haddad is a distinguished Full Professor at Al-Balqa Applied University (BAU), specializing in Nutrition and Food Technology with a robust focus on food safety, functional foods, product development, and food microbiology. Prof. Haddad earned his Ph.D. in Nutrition and Food Technology from the University of Jordan in 2011. He progressed academically, becoming Associate Professor in August 2017 and achieving Full Professorship in March 2024. Prof. Haddad is actively engaged in research, teaching, and training, having published over 50 peer-reviewed scientific papers across reputable international journals. His research areas include food traceability, dairy science, probiotics, biotechnology, functional peptides, food shelf-life extension, and nutritional assessment.

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