Introduction To Functional Foods And Nutraceuticals Rekha Sharma by Rekha Sharma 9789395039017, 9395039019 instant download after payment.

These five major units have been presented in forty chapters describing chemistry, sources, metabolism and bioavailability, the effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases of various bioactive compounds. This book covers the 'Functional Foods and Nutraceuticals syllabus, taught in various Indian universities.

I hope this book will be handy for Clinical Nutrition, Biotechnology, Food Technology, Food Engineering, Nutrition and Dietetics students.

Contents

Unit – I: Introduction to Functional Foods and Nutraceuticals

1.1 History and Definition of Functional Foods and Nutraceuticals

1.2 Classification of Functional Foods and Nutraceuticals

1.3 Perceived Effects of Diet on Disease Prevention

Unit – II: Probiotics

2.1 Introduction to Probiotics, Prebiotics and Synbiotics

2.2 Taxonomy and Important Features of Probiotic Microorganisms

2.3 Health Benefits of Probiotics

2.4 Probiotics in various Foods: Fermented Milk Products, Non-milk Products etc.

2.5 Quality Assurance of Probiotics and Safety

Unit – III: Prebiotics

3.1 Oligosaccharides

3.2 Dietary Fiber

3.3 Resistant Starch

3.4 Gums

Unit – IV: Other Food Components with Potential Health Benefits

4.1 Polyphenols

4.2 Tannins and Catechins

4.3 Phytoestrogens

4.4 Phytosterols

4.5 Glucosinolates

4.6 Carotenoids and Anthocyanins

4.7 Lycopene

4.8 Curcumin

4.9 Organosulfur Compounds

4.10 An Introduction to Antinutritional Factors in Plant Foods

4.10A Phytate

4.10B An Introduction to Enzymes

4.10C Protease Inhibitors

4.10D Amylase Inhibitor

4.10E Saponins