Functional Foods and Nutraceuticals
Sources and Their Developmental Techniques

C.S.Rair (Edited by), D.C.Saxena (Edited by), Sukhcharan Singh (Edited by), Vikas Nada (Other), Navdeep Jindal (Edited by)

9789383305964

Hardback, published 15 January 2015

572 pages
25 x 15 x 1.5 cm, 1.075 kg

The content of this book encompasses a diverse range of topics related to new technologies in functional foods and nutraceuticals, including the use of fruits and vegetables and their by-products as valuable ingredients, potential bioactive components from various food sources, and trends and developments in nutraceuticals and functional foods. Additionally, the book addresses the use of functional food and nutraceutical ingredients in promoting health, as well as standardization and quality control measures. This work aims to address challenges and devise strategies for overcoming problems in the exploration of nutraceuticals in naturopathy.

• Unit-I: Functional Foods and Nutraceuticals An-Overview
• 1. Functional Food and Nutraceuticals from Fruits and Vegetables by D.S. Sogi
• 2. Designer Foods - An Overview by Usha Bajwa
• 3. Utilization of Milk Byproduct (Whey) for Preparation of Beverages: A Review by P.A. Pawase, D.M. Choudhari, V.G. Gaikwad and S.S. Jundhare
• 4. Role and Overview of Strawberry as a Potential Source for the Development of Functional Foods and Nutraceuticals by Aamir Hussain Dar, Muneer Ahmad, H.K. Sharma and Aabida Jabeen
• 5. Potential Applications of Biopigments in Food and Feed by Reeba Panesar, Shubhneet Kaur, D.C. Saxena
• 6. Nutraceutical Characteristics of Minor Millet: A Review by Seema, Mandeep Singh Sibian, Romee Jan and C.S. Riar
• 7. Effects of Processing on Bioactive Compounds During Development of Food Formulations: A Review by Mandeep Singh and Charanjit Singh Riar
• Unit -II: Functional Foods and Nutraceuticals Their Health Benefits
• 8. Aloe Vera: Bioactive Compounds Therapeutic Properties and Food Applications by Bhupendar Singh Khatkar
• 9. Phytochemicals and Health Potentials by Savita Sharma and Swati Kapoor
• 10. Role of Fibers Spices and Herbs as Nutraceuticals and Functional Food Ingredients in Regulating Human Health by A.B. Rodge
• 11. Dietary Supplements, Functional and Multi-Functional Foods, Health Benefits of Different Common Nutrients and Methods to Enhance Active Components in Foods by Amarjeet Kaur, Poonam A. Sachdev and Priyanka Sharma
• 12. Probiotics, Prebiotics, Synbiotics Functionality and Health Benefits by Shilpa Vij, R.K Malik and Jagrani Minj
• 13. Probiotics and Phytonutrients: Potential Candidates for the Immunobooster Nutraceutical Formulations by Bhatia Aruna
• 14. Effect of Storage Temperature on the Stability of Vitamin A and Iron in Re-Constituted Rice by Syed Zameer Hussain, Baljit Singh, H.R. Naik and A.H.Rather
• 15. Antioxidant Properties of Wheat Based Breakfast Foods Suresh Bhise and Amarjeet Kaur
• 16. Significance of Amaranth Grains in Health and Nutrition by Arti Chauhan, D.C. Saxena and Sukhcharn Singh
• 17. Effect of Frying Oils on Textural and Sensory Properties of Egg Slices by Sanju B. Dhull, Manju V. Nehra, Gurjant Singh
• Unit-III: Functional Foods and Nutraceuticals Their Development Techniques
• 18. Concept and Techniques in Development of Functional Foods by R.K. Gupta and Monika Sharma
• 19. Role of Nanotechnology in Development of Functional Food by Jaspreet Kaur and Amarjeet Kaur
• 20. PCR: Advanced Tool for Functional Foods by Aasima Rafiq, Savita Sharma and Baljit Singh
• 21. Novel Technology for Development of Low Calorie Functional Beverages from Fruits and Vegetables Using Non-Nutritive Sweeteners by Rakesh Sharma and V.K. Joshi
• 22. Utilization of Germination Potential in the Development of Nutritional Snacks from Composite of Wheat, Bengal Gram and Green Gram by Sakshi, Jyotika Sharma and C.S. Riar
• Unit-IV: Cereals and other Food Grains as a Source of Functional Foods and Nutraceuticals
• 23. Pre-Gelatinized Cereal Flours: Processing, Characteristics and Functionality by Gurkirat Kaur, Savita Sharma and Baljit Singh
• 24. Standardisation and Preparation of Accelerated Fermentation of Idli' Batter Using Soy Residue Okara by Kishor Pawar, Deepika Kamble, Dnyaneshwar Holkar and Vinod
• 25. Bioactive Components and Functional Ingredients in the Traditional Rice Varieties of Temperate Region and their Potential Health Benefits by Farhan Mohiuddin Bhat and C.S. Riar
• 26. Amaranth: A Pseudocereal for Extraction of Nutraceutical Components by Narender K. Chandla, Romee Jan, Arti Chauhan and Sukhcharn Singh
• 27. Prebiotics in Cereal Products by Neeraj Gandhi, Suresh Bhise and Amarjeet Kaur
• 28. Typha angustifolia L.: A Potential Source of Nonconventional Starch by Syed Insha Rafiq, Khalid Muzaffar, Kulsum Jan and D.C. Saxena
• 29. Effect of Reducing and Oxidizing Agents on the Rheological, Pasting and Noodle Making Characteristics of Durum and Commercial Wheat Semolina by Ritika Oberoi, Amarjit Kaur and A. K. Bakhshi
• 30. Studies on Isolation of Bacillus Spp. and Thermoactinomycetes with Cellulase Activity in Relation to Lignocellulosic Post Harvest of Wheat by Vijayta Sharma and Ishpreet Kaur Walia
• 31. Nutraceutical and Functional Potential of Quinoa by (Chenopodium quinoa Willd) by Khan Nadiya Jan, Ishrat Majid, D.C. Saxena and Sukhcharn Singh
• Unit-V: Fruits and Vegetables as a Source of Functional Foods and Nutraceuticals
• 32. Functional Potential and Food Utilization of Seaweeds by Hanuman Bobade, Gurkirat Kaur and Savita Sharma
• 33. Studies on Utilization of Gums for Encapsulation of Various Ingredients Used in Food Industries by Khalid Bashir, Kulsum Jan, Basharat Yousuf and Manjeet Aggarwal
• 34. Studies on Characterization, Processing and Utilization of (Nymphaea alba L.) Rhizomes by Kulsum Jan, Shumaila Jan, Syed Insha Rafiq and D.C. Saxena
• 35. Value Added Green Mango-Mint-Tulsi-Squash Modified with Honey by P.V. Bade, K.R. Kale, A.S. Binnar, V.S. Sadewale
• 36. Potential Application of Starch Extracted from Sweet Flag (Acorus calamus) in India by Shumaila Jan, Kulsum Jan and D.C. Saxena
• 37. Preparation of Mouth Freshener (Anardana Goli) From Pomegranate (Punica granatum L) by Walunj Amol, Patil Priyanka, Deshmukh Chaitanya and Chothe Deepak
• 38. Nutritional and Nutraceutical Potential of Licorice (Glycyrrhiza glabra) by Ishrat Majid, Khan Nadiya Jan, Gulzar Ahmad Nayik and Vikas Nanda
• Unit-VI: Utilization of Dairy Food in the Development of Functional Foods and Nutraceuticals
• 39. Process Standardization for Low Fat and Low Calorie Kulfi by Jyoti Jha and R.S. Dabur
• 40. Improving Milk and Milk Products Functionality Through Controlled Release of Herbal Nutraceuticals by Rahul Debbarma, Aditya Madan, Ranjit Singh, Sandeep Singh Rana and Neha Balan
• 41. Functional Dairy Foods: Beyond the Basic Nutrition by Davinder Kaur, Usha Bajwa and Taranpreet Singh
• Unit-VII: Functional Foods and Nutraceuticals Regulations and Market Prospective
• 42. Functional Foods and Nutraceuticals: Regulatory Framework for Protecting Consumers, Promote Fair Trade and Encourage Product Innovation in the Food Industry by Ashok Kumar and Preetinder Kaur
• 43. Biosensors and Quality Aspects of Functional Foods by Swati Kapoor, Savita Sharma and P.S. Ranote
• 44. Milk Fortification in the Need of Sunshine Vitamin by Taranpreet Singh, Usha Bajwa and Davinder Kaur