Health-Promoting Food Ingredients in Food Processing

Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bio accessibility and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists the book explains how this leads to opportunities in the treatment of diseases such as obesity, cancer, and diabetes that are important to human health. Key Features include: Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry. Highlights new emerging trends, discoveries and applications of biologically active compounds from seeds, dietary fiber, proteins and agro-industrial waste by-products. Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds. Explains the effect of bioactive compounds present in plants, agro-industrial waste by-products and fermented bio-compounds in terms of their bioavailability, bio-accessibility and their potential health benefits in humans.