1st Edition

Food Bioactives
Functionality and Applications in Human Health

ISBN 9781771887991
Published October 25, 2019 by Apple Academic Press
428 Pages 10 Color & 48 B/W Illustrations

USD $169.95

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Book Description

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

Winny Routray

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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