This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained 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.
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
Sankar Chandra Deka, PhD, is Senior Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India. He has more than 29 years of teaching and research experience. He has guided the work of many advanced students and has successfully handled more than 15 research projects funded by various government funding agencies. He has published almost 100 research papers in journals of national and international repute and about 20 book chapters.
Dibyakanta Seth, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam, India. He has published several research papers in national and international journals and has guided the thesis work of advanced students. He has received young scientist and young educator awards at several conferences. He was associated with an ecourse development program of the University Grants Commission (UGC), ePG-PATHSHALA and has handled two funded research projects.
Nishant Rachayya Swami Hulle, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam, India. He has published several research articles in international peer-reviewed journals and also coauthored two book chapters published by CRC Press. He has received a Young Scientist Award at the Third International Conference on Food Properties, Sharjah, United Arab Emirates. He teaches subjects such as fruit and vegetable process technology; processing technology of meat, poultry, and fish; and thermal operations.
“An interesting book encompassing health functionality of selected foods, including their active components. … This book would be interesting for graduate students and researchers interested in an overview of the functionality of different traditional food products and ways of utilizing biomaterials to develop value-added bio-products.”
—Mohammad Shafiur Rahman, Professor, Food Science and Nutrition, Sultan Qaboos University, Oman