Functional Foods and Nutraceuticals
About the Book 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.
Bioavailability of Nutraceuticals and Bioactive Compounds
1st Edition
Edited
By Chibuike Udenigwe, Xiaohong Sun
September 30, 2025
Nutraceuticals and bioactive compounds are gaining increased attention from scientists, industry professionals, and consumers for their significant biological functions and health benefits beyond basic nutrition. Oral bioavailability is a key determinant of their physiological effects, making it ...
Anthocyanins in Subtropical Fruits: Chemical Properties, Processing, and Health Benefits
1st Edition
Edited
By M. Selvamuthukumaran
November 29, 2024
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,&...
Peppers: Biological, Health, and Postharvest Perspectives
1st Edition
Edited
By Prasad S. Variyar, Inder Pal Singh, Vanshika Adiani, Penna Suprasanna
November 08, 2024
There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry. Different peppers, with an abundance of bioactive compounds, are highlighted in this book, which provides a comprehensive evaluaton of their ...
Asian Berries: Health Benefits
1st Edition
Edited
By Gengsheng Xiao, Yujuan Xu, Yuanshan Yu
October 07, 2024
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 Soybeans: Bioactivity and Health Benefits
1st Edition
Edited
By Yang Li, Baokun Qi
October 07, 2024
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 ...
Tea as a Food Ingredient: Properties, Processing, and Health Aspects
1st Edition
Edited
By Junfeng Yin, Zhusheng Fu, Yongquan Xu
October 07, 2024
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 ...
Synbiotic Foods: Significance, Applications, and Acceptance
1st Edition
By Smriti Chaturvedi, Snehasis Chakraborty
June 14, 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...
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
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
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
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
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...