Sustainable And Functional Foods From Plants Health Impact Bioactive Compounds And Production Technologies 1st Edition Megh R Goyal by Megh R. Goyal, Arijit Nath, Zoltán Kovács (lecturer In Food Science And Technology) 9781774914540, 1774914549 instant download after payment.

The volume first looks at plant-based sustainable health foods, with a primary focus on millets, their nutritional and health benefits, as well as their potential as food security crops. The chapters also shed some light on demographics of millet production and discuss the impact of processing on the nutritional and organoleptic attributes of millet-based products. New advances in production, quality determination, and functional health benefits of two globally renowned beverages—wine and beer—are discussed while mapping consumption trends and consumers’ expectations and preferences.

Sustainable and Functional Foods from Plants also explores some ethnic foodstuffs, ingredients, and condiments of functional importance for the cuisines of African, European, and Far Eastern countries, and then looks at the potential of bioactive compounds in medicinal foods and measurement techniques for quality of natural foods.

The book will be informative for upper-level students as well as for food science teaching staff, researchers, and industrial personnel interested in theoretical and practical knowledge about sustainable and functional foods from plants.