Apple Academic Press
364 pages | 14 Color Illus. | 20 B/W Illus.
There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good health. This volume provides a global perspective of the current state of food and health research, innovation, and emerging trends. It focuses on topics of food for better health, including functional foods and nutraceutical foods.
The book is divided into several sections, covering:
• Foods for Human Health Promotion and Prevention of Diseases, which include fruits, vegetables, and grains: their peels and fiber for better human health, health prospects of bioactive peptides derived from seed storage proteins, mushrooms as a novel source of antihyperlipidemic agents, and emerging foodborne illnesses and their prevention.
• Specific Fruits, Spices and Dairy-Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as functional foods, and functional fermented dairy products.
• Issues, Challenges, and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour, physicochemical properties and quality of food lipids, methods for food analysis and quality control, and interventions of ohmic heating technology in foods.
The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.
Fruits, Vegetables, and Grains: Their Peels and Fiber for Better Human Health
Murlidhar Meghwal and K. Divyashree
Health Prospects of Bioactive Peptides Derived from Seed Storage Proteins
S. P. Jeevan Kumar, S. Rajendra Prasad, and Anshu Singh
Mushrooms as a Novel Source of Antihyperlipidemic Agents
Aditya Ganeshpurkar, Divya Bansal, and Nazneen Dubey
Emerging Foodborne Illnesses and Their Prevention
Murlidhar Meghwal, H. T. Sowmya, Lakshita Maherda, Deepak Kumar, and Ravi Kumar Kadeppagari
Functional Medicinal Values of Fenugreek: A Review
Murlidhar Meghwal and Irena Mladenova
Fruits as a Functional Food
P. P. Joy, R. Anjana, T. A. Rashida-Rajuva, and Ratheesh Anjana
Functional Fermented Dairy Products: Review: Concepts and Current Trends
Shaik Abdul Hussain, Manju Gaare, and Ashish Kumar Singh
Whole Wheat Flour: Stability Issues and Challenges
Navneet Singh Deora
Physicochemical Properties and Quality of Food Lipids
Amit Kumar Mukherjee
Methods for Food Analysis and Quality Control
Hradesh Rajput, Jagbir Rehal, Deepika Goswami, and Harshad M. Mandge
Interventions of Ohmic Heating Technology in Foods
K. A. Athmaselvi, C. Kumar, and P. Poojitha