1st Edition
Brain Foods Nutrition to Optimize Cognitive Performance
1.Introduction to Brain Boosting Foods
Preethi Ramachandran, Sabbu Sangeeta, Sweta Rai, Jyoti Yadav, Akashdeep Shukla, and Ayushi Tiwari
2. Active ingredients for developing brain boosting foods
Anil Kumar Jena and M. Selvamuthukumaran
3. Cognitive Performance of Brain Boosting Foods
Priyadarshini Patel and Komal Parmar
4. Brain-Boosting Foods from Plants
Mine Aslan and Sultan Arslan-Tontul
5. Brain Boosting Foods from Animal Sources
Sabbu Sangeeta, Sneha Pandey, Preethi Ramachandran, and Sweta Rai
6. Traditional Brain Boosting Foods That Are Existing In Global Markets
Ece Kilic, Rumeysa Bayrak, Aysenur Betul Bilgin, and Pervin Basaran
7. Safety and Regulatory Aspects of Brain Boosting Foods
Abdulaal Farhan, Ahmed Darweesh Jabbar, Luma khairy Hassan, Fereed Saadoun, and Khalida Abdulrahman Shakir
8. The Market Scenario of Brain-Boosting Foods
M. Selvamuthukumaran and Anil Kumar Jena
9. Packaging Aspects of Brain Boosting Foods
Berkay Berk and Sevcan Ünlütürk
10. Organoleptic assessment of brain boosting foods
Anil Kumar Jena and M. Selvamuthukumaran
11. Quality Assurance of Brain-Boosting Foods
M. Selvamuthukumaran and Anil Kumar Jena
12. Global Organization’s Contributions Towards Developing Brain Boosting Foods
Anil S. Nandane
Biography
Dr. M. Selvamuthukumaran is currently working as an Associate Professor at Krishna Institute of Science & Technology, Krishna Vishwa Vidyapeeth, Karad, Maharashtra, India. He was a Visiting Professor at Haramaya University, School of Food Science & Postharvest Technology, Institute of Technology, Dire Dawa, Ethiopia, and also at Hamelmalo Agricultural College, Eritrea. He received his PhD in food science from the Defence Food Research Laboratory affiliated with the University of Mysore, India. His core area of research is processing underutilized fruits for developing antioxidant-rich functional food products. He has received several awards and citations for his research and has transferred several technologies to Indian firms as an outcome of his research work. He has published several international papers and book chapters in the area of antioxidants and functional foods. He has also guided several national and international postgraduate students in the area of food science and technology.
