1st Edition
Functional Compounds and Foods of Plant Origin
PART I: NUTRACEUTICAL POTENTIAL OF PLANT-BASED FUNCTIONAL COMPOUNDS AND FOODS
1. Phytochemicals: The Functional Food Ingredients and Their Health Benefits
Rakesh Sharma, Krishan Dutt Sharma, Satish Kumar, and Abhimanyu Thakur
2. Millets as Functional Food
Ashutosh Sharma, Ajay Sharma, Paras Sharma, A. Harshavardhan Reddy, and Indu Sharma
3. Spices, Herbs, and Aromatic Plants: Excellent Functional Food Incorporations
Ashok K Senapati, Dev Raj, and Sanjeev Kumar
4. Cereal and Millet-Based Traditional and Novel Foods
Aasima Rafiq, Mariya Nayeem, Mumtahin Ul Kousar, Bushra Manzoor, and Abida Jabeen
5. Nutraceuticals and Bioactives in Fermented Fruit Beverages
Pooja, B. V. C. Mahajan, Priyanka Suthar, and Shubham Samkariya
6. Fermented Foods: The Mine of Functional Compounds
S. V. N. Vijayendra, Sridhar Rachakonda, D. Madhusudhan, and T. Jyothirmayi
PART II: FRUIT- AND VEGETABLE-BASED FUNCTIONAL FOODS
7. Colored Vegetables: Futuristic Approach for Developing High-Value Crops
Bharti Shree, Satish Kumar, Deepika Sharma, Shweta Sharma, and Ayush Kashyap
8. Plant-Based Milk as a Potential Health Beverage
Hamid, Deepika Kathuria, Shweta Suri, and Sunakshi Gautam
9. Micro-Green: A Concentrated Source of Nutritional Bioactives
Sanjeev Kumar, Dev Raj, Ashok K Senapati, and Avnish K. Pandey
10. Carrot and Carrot Products: A Superb Functional Food
Sakshi Sharma, Ghanshyam Abrol, Rakesh Sharma, and Krishan Dutt Sharma
11. Nutritional Profile, Bioactives, and Health Benefits of Quinoa
Kartik Sharma, Jaspreet Kaur, Vikas Kumar, Antima Gupta, Suresh Sharma, and Vishesh Bhadariya
12. Edible Mushrooms as Potential Functional Food Mediators
B. L. Attri
13. Functional Food Products of Dragon Fruit: An Insight
Abinaya Venkatesh, S. Anandakumar, and Soumitra Banerjee
PART III: NUTRACEUTICALS FOR DISEASE MANAGEMENT
14. Emergence of Curcumin as a Disease Management Food Ingredient
Rachna Gupta, Rakesh Kumar Ameta, and Parth Malik
15. Food Polyphenolics for the Management of Diabetes
Neha Sharda, Ritika Verma, Pooja Rani, Deepak Kumar, Shailja Sankhyan, Ajay Sharma, and Anil Kumar
16. Plant-Based Foods for Management of Cancer
Pratap G. Kenchappa, Poornima D. Vijendra, Harshini V. Kumar, and Prathap H. Manjunatha Swamy
Biography
Krishan Dutt Sharma, PhD, is a retired Professor and Head from the Faculty of Food Science & Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, India. With over 35 years of experience in India and abroad, Dr. Sharma has handled about a dozen externally funded research projects and made important contributions at the Functional Foods R&D and Dissemination Centre at Solan, India, and the Institute of Food Science and Technology, He has published peer-reviewed research papers, books, book chapters, booklets, and patents.
Satish Kumar, PhD, is an Assistant Professor of Food Science and Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, India. He has more than six years of experience in teaching and research. He has published papers in national and international journals as well as edited books, book chapters, and several abstracts. Dr. Kumar is a master trainer on fruits and vegetable processing for the Pradhan Mantri Formalisation of Micro Food Processing Enterprises Scheme under the Ministry of Food Processing, Govt. of India.
Rakesh Sharma, PhD, is an Associate Professor of Food Science & Technology at Dr. Y. S. Parmar University of Horticulture and Forestry, India. With over 15 years of experience in R&D, he has handled several externally funded projects and has published many research papers, review articles, technical articles, book chapters, technology brochures, teaching manuals, and conference presentations as well as two books. He is a coordinator and master trainer on fruits and vegetable processing under the Pradhan Mantri Formalisation of Micro Food Processing Enterprises Scheme of the government of India.
Raj K. Keservani, PhD, MPharm, is Professor of Pharmacy at the CSM Group of Institutions, Prayagraj, India. He has more than 16 years of academic experience and has published papers, patents, book chapters, co-authored books, and over 50 edited books. He is also active as a reviewer for several international scientific journals. Dr. Keservani is also an editor of the book series AAP Advances in Nutraceuticals. His research interests include nutraceutical and functional foods, novel drug delivery systems (NDDS), transdermal drug delivery/drug delivery, health science, cancer biology, and neurobiology. Dr. Keservani has been recognized among the world’s top 2% of scientists published by Stanford University, USA.
