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Functional Foods and Nutraceuticals


About the Series

The Functional Foods and Nutraceuticals Series provides timely and comprehensive information on the emerging science, technology, and processing of functional foods and nutraceuticals. It also covers traditional health-foods from around the world, which have been showing to play an active role in preventing or delaying the onset of diseases, especially chronic diseases, and keeping people’s health in a normal condition. The series will comprise (i) books on globally known foods of plant and animal origin, (such as dairy, meat, fish, vegetables, cereals, root crops, soya beans, legumes, pickles, starter cultures and probiotic cultures), their manufacture, chemical and microbiological composition, processing, compositional and functional modifications taking place as a result of microbial and enzymic effects, their safety, legislation, development of novel products, and opportunities for industrialization, (ii) books providing information on the traditional health-food from Africa, Asia (South, East, and South-East), Europe, Latin America, and Middle East, their traditional and industrialized processes and their contribution to human health, and (iii) books covering several aspects of general interest such as processing of food by-products, biotechnology, engineering of solid-state processes, modern chemical and biological analytical approaches, safety, health and consumer perception. The books will be aimed at professional food scientists, academicians researching food engineering problems, and graduate level students.

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Korean Functional Foods: Composition, Processing and Health Benefits

Korean Functional Foods: Composition, Processing and Health Benefits

1st Edition

Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park
May 08, 2018

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the...

Phytochemicals in Citrus: Applications in Functional Foods

Phytochemicals in Citrus: Applications in Functional Foods

1st Edition

Xingqian Ye
September 14, 2017

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids,...

Food as Medicine: Functional Food Plants of Africa

Food as Medicine: Functional Food Plants of Africa

1st Edition

Maurice M. Iwu
December 01, 2016

This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance,...

Chinese Dates: A Traditional Functional Food

Chinese Dates: A Traditional Functional Food

1st Edition

Dongheng Liu, Xingqian Ye, Yueming Jiang
June 10, 2016

Chinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods. It conveys a better understanding of Asian food cultures and provides historical information in regard to traditional functional foods...

Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition

Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition

2nd Edition

John Shi
October 23, 2015

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a...

Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean

Marine Products for Healthcare: Functional and Bioactive Nutraceutical Compounds from the Ocean

1st Edition

Vazhiyil Venugopal
October 20, 2008

Considered Mother Nature’s medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers. But until recently, their bioactive compounds, nutraceutical properties, and commercial potential remained undiscovered. Bringing together widely...

Handbook of Fermented Functional Foods

Handbook of Fermented Functional Foods

2nd Edition

Edward R.(Ted) Farnworth
May 28, 2008

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural...

Handbook of Functional Lipids

Handbook of Functional Lipids

1st Edition

Casimir C. Akoh
July 18, 2005

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities....

Handbook of Functional Dairy Products

Handbook of Functional Dairy Products

1st Edition

Colette Shortt, John O'Brien
November 24, 2003

Functional dairy products have been the focus of intense research and product development over the last two decades. At last, this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing...

Functional Foods: Biochemical and Processing Aspects, Volume 2

Functional Foods: Biochemical and Processing Aspects, Volume 2

1st Edition

John Shi, Giuseppe Mazza, Marc Le Maguer
February 27, 2002

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments...

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