This edited volume explores the concept of functional foods, which are foods that provide health benefits beyond basic nutrition. These foods contain bioactive compounds that can help reduce the risk of disease or promote better health. The text is interdisciplinary, integrating knowledge from nutrition, food science, medicine, and biotechnology. The book discusses different bioactive components such as polyphenols, carotenoids, and omega-3 fatty acids, which contribute to the health benefits of functional foods. It discusses future trends in the functional food industry, emphasizing innovations in biotechnology and food science to develop more effective health-promoting foods. The book provides scientific research on how these bioactive compounds work in the body. The role of functional foods in personalized nutrition and how consumers are seeking health benefits tailored to their individual needs is explored.The future of functional foods will be shaped by scientific advancements, regulatory changes, and consumer demand for healthier food options.

Produktinformation

Utgivningsdatum2026-10-13
Mått178 x 254 x undefined mm
Vikt840 g
FormatInbunden
SpråkEngelska
Antal sidor360
FörlagTaylor & Francis Ltd
ISBN9781041074076

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Dr. Surajbhan Sevda is currently serving as an Assistant Professor in the Department of Biotechnology at the National Institute of Technology (NIT) Warangal, India. His research focuses on microbial fuel cells, bioelectrochemical systems, and sustainable wastewater treatment, with a strong emphasis on resource recovery and circular bioeconomy approaches. He obtained his Ph.D. in Biochemical Engineering and Biotechnology from the Indian Institute of Technology (IIT) Delhi in 2013. Prior to his current position, he worked as a Scientist at IIT Guwahati and served as an Assistant Professor at NIT Jalandhar. He also gained international research experience as a Postdoctoral Fellow at Qatar University and Virginia Tech, USA, and as a Visiting Doctoral Fellow at VITO, Belgium. Dr. Sevda holds an M.Tech in Fermentation Technology from the Institute of Chemical Technology (ICT), Mumbai, and a B.E. in Biotechnology from the University of Rajasthan. He was also a visiting scientist at the University of Calgary, Canada, in 2018. He has authored over 50 research articles in reputed SCI journals, along with several book chapters and edited books. His research contributions span industrial wastewater treatment, bioenergy and biofuels, life cycle assessment, metal recovery, biosensor development, green chemistry, functional foods, and microbial electrosynthesis.Dr. Meena Krishania is a Scientist at the National Agri-Food and Biomanufacturing Institute (BRIC-NABI), formerly the Center of Innovative and Applied Bioprocessing (CIAB), Mohali, India. She is an expert with over a decade of experience in Food Bioprocessing. She has a PhD from IIT Delhi in 2013, MTech in Chemical Engineering from MNIT Jaipur in 2009, and B Tech in Biotechnology Engineering from Rajasthan University in 2007. She joined CIAB in 2014. Her research group focuses on food processing, nutraceuticals, biomanufacturing, and scale-ups, resulting in more than 8 patents filed, many publications in reputed SCI journals, and 3 technologies licenses. She completed the national and international projects in her area. She has received several prestigious awards. She was a visiting research fellow at the University of Southampton, UK, in 2011. Dr. Meena is a life member of several professional societies, including BRSI, SEEC, and IFIbiop, and web-coordinator of prestigious professional societies Indian National Young Academy of Science (INSA-INYAS).

Preface. 1. Nutritional and Health Benefits of Functional Foods. 2. Chemistry of Functional Foods. 3. Vitamins and Minerals in Functional Foods Sources and Health Benefits. 4. Role of Phytochemicals in Functional Foods. 5. Probiotics and Prebiotics Gut Health and Beyond. 6. Impact of Functional Foods on Immune System Support. 7. Functional Foods in Cancer Prevention and Management. 8. Fortification and Enrichment of Foods Methods and Challenges. 9. Functional Foods: Quality Control and Regulatory Considerations. 10. Consumer Awareness and Acceptance of Functional Foods. 11. Marketing Strategies for Functional Foods Opportunities and Challenges. 12. The Role of Biotechnology in the Development of Functional Foods. 13. Functional Foods Nutritional Insights, Bioactive Molecules, and Future Directions. 14. Phenolic Bioactives in Functional Foods Antioxidant and Anti-Inflammatory Health-Promoting Properties.