Food Bioactives: Functionality and Applications in Human Health, 1st Edition (Hardback) book cover

Food Bioactives

Functionality and Applications in Human Health, 1st Edition

Edited by Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle

Apple Academic Press

443 pages | 10 Color Illus. | 38 B/W Illus.

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Hardback: 9781771887991
pub: 2019-08-15
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Food Bioactives: Functionality and Applications in Human Health helps to address the growing consumer demand for novel functional food products and for high value and nutritionally rich products by focusing on the sources and applications of bioactives from food. The volume looks at the functional properties and applications of a selection of food products from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more.

Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.

With the contribution from experts in their respective fields, this volume provides updated information in selected important areas of food science, technology and processing and their application for developing novel food products.

Table of Contents

1. Chemical Modification and Characterization of Culinary Banana (Musa ABB) Starch and Its Application

K. Dihingia, S. Muchahary, and S. C. Deka

2. Functional Foods from Different Sources

Prakash Kumar Nayak, Chandrasekar Chandra Mohan, and Kesavan Radha Krishnnan

3. Recent Trend on Dietary Natural Products for Prevention and Treatment of Cancer

Monoj Kumar Das et al.

4. Probiotic Foods

Ananta Saikia and Francis Dutta

5. Bioactive Compounds and Health Benefits of Phalsa: An Underutilized Fruit

Aradhita Barman Ray and Kiran Bala

6. Pseudocereals: Nutritional Composition, Functional Properties, and Food Applications

Ritu Sindhu and B. S. Khatkar

7. Development of Functional Food Products from Food Waste

Vasudha Bansal, Pankaj Preet Sandhu, and Nidhi Budhalakoti

8. Roselle (Hibiscus sabdariffa L.) Calyces: A Potential Source of Natural Color and Its Health Benefits

V. H. Shruthi, and C. T. Ramachandra

9. Phytochemical, Pharmacological, and Food Applications of Asparagus (A. racemosus )

Anamika Ranjan and Pramod K Prabhakar

10. Functional and Technological Properties of Probiotics and Prebiotics

Bhanja Amrita and R. Jayabalan

11. Food Allergens: Detection and Management

Jon Jyoti Kalita et al.

12. Cereals and Pseudocereals: General Introduction, Classification, and Nutritional Properties

Nisar Ahmad Mir et al.

13. Indigeneous Fermented Beverages of the Indian Subcontinent: Processing Methods and Nutritional and Nutraceutical Potential

Piyush K Jha et al.

14. Food Industry Byproducts: Resource for Nutraceuticals and Biomedical Applications

Winny Routray

About the Editors

Sankar Chandra Deka, PhD, is presently a Senior Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India.

Dibyakanta Seth, PhD, is presently an Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.

Nishant R. Swami Hulle, PhD, is an Assistant Professor in Department of Food Engineering and Technology, Tezpur University, Assam, India.

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