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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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Synbiotic Foods Significance, Applications, and Acceptance

Synbiotic Foods: Significance, Applications, and Acceptance

1st Edition

Forthcoming

By Smriti Chaturvedi, Snehasis Chakraborty
July 02, 2024

Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements...

Anthocyanins in Subtropical Fruits Chemical Properties, Processing, and Health Benefits

Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits

1st Edition

Edited By M. Selvamuthukumaran
February 23, 2023

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. Several subtropical fruits, including berries, plums, black grapes, apricots, and peaches,&...

Tea as a Food Ingredient Properties, Processing, and Health Aspects

Tea as a Food Ingredient: Properties, Processing, and Health Aspects

1st Edition

Edited By Junfeng Yin, Zhusheng Fu, Yongquan Xu
July 29, 2022

Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the ...

Phytochemicals in Soybeans Bioactivity and Health Benefits

Phytochemicals in Soybeans: Bioactivity and Health Benefits

1st Edition

Edited By Yang Li, Baokun Qi
May 30, 2022

Soybeans represent an excellent source of high-quality protein with a low content in saturated fat. They can be made into various foods, such as tofu, miso, breakfast cereals, energy bars, and soy cakes. Much research has been carried out on the positive health effects of soybeans, and increasing ...

Asian Berries Health Benefits

Asian Berries: Health Benefits

1st Edition

Edited By Gengsheng Xiao, Yujuan Xu, Yuanshan Yu
December 18, 2020

As consumers look to natural foods to promote health and well-being, their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radical scavenging activity such as Asian berries currently draw the interest of scientific researchers, ...

Phytochemicals in Goji Berries Applications in Functional Foods

Phytochemicals in Goji Berries: Applications in Functional Foods

1st Edition

Edited By Xingqian Ye, Yueming Jiang
June 26, 2020

Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world ...

Korean Functional Foods Composition, Processing and Health Benefits

Korean Functional Foods: Composition, Processing and Health Benefits

1st Edition

Edited By 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

Edited By 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

By 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

Edited By 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

Edited By 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

By 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...

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