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Produktbild: Functional Foods & Nutraceutic

Functional Foods & Nutraceutic Sources and Their Developmental Techniques

Fr. 144.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

14.06.2023

Herausgeber

C.S.Rair + weitere

Verlag

New India Publishing Agency - NIPA

Seitenzahl

572

Maße (L/B/H)

22.9/15.2/3.7 cm

Gewicht

1075 g

Sprache

Englisch

ISBN

978-81-19-10352-2

Beschreibung

Portrait

C. S. Riar: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India

D. C. Saxena: Professor & Head, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India

Sukhcharan Singh: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India

Vikas Nanda: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India

Navdeep Jindal: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

14.06.2023

Herausgeber

Verlag

New India Publishing Agency - NIPA

Seitenzahl

572

Maße (L/B/H)

22.9/15.2/3.7 cm

Gewicht

1075 g

Sprache

Englisch

ISBN

978-81-19-10352-2

Herstelleradresse

Mare Nostrum Group B.V.
Doelen 72
4831 GR Breda
NL
gpsr@mare-nostrum.co.uk

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  • Produktbild: Functional Foods & Nutraceutic
    • Unit-I: Functional Foods and Nutraceuticals An-Overview
    • 1. Functional Food and Nutraceuticals from Fruits and Vegetables by D.S. Sogi
    • 2. Designer Foods - An Overview by Usha Bajwa
    • 3. Utilization of Milk Byproduct (Whey) for Preparation of Beverages: A Review by P.A. Pawase, D.M. Choudhari, V.G. Gaikwad and S.S. Jundhare
    • 4. Role and Overview of Strawberry as a Potential Source for the Development of Functional Foods and Nutraceuticals by Aamir Hussain Dar, Muneer Ahmad, H.K. Sharma and Aabida Jabeen
    • 5. Potential Applications of Biopigments in Food and Feed by Reeba Panesar, Shubhneet Kaur, D.C. Saxena
    • 6. Nutraceutical Characteristics of Minor Millet: A Review by Seema, Mandeep Singh Sibian, Romee Jan and C.S. Riar
    • 7. Effects of Processing on Bioactive Compounds During Development of Food Formulations: A Review by Mandeep Singh and Charanjit Singh Riar
    • Unit -II: Functional Foods and Nutraceuticals Their Health Benefits
    • 8. Aloe Vera: Bioactive Compounds Therapeutic Properties and Food Applications by Bhupendar Singh Khatkar
    • 9. Phytochemicals and Health Potentials by Savita Sharma and Swati Kapoor
    • 10. Role of Fibers Spices and Herbs as Nutraceuticals and Functional Food Ingredients in Regulating Human Health by A.B. Rodge
    • 11. Dietary Supplements, Functional and Multi-Functional Foods, Health Benefits of Different Common Nutrients and Methods to Enhance Active Components in Foods by Amarjeet Kaur, Poonam A. Sachdev and Priyanka Sharma
    • 12. Probiotics, Prebiotics, Synbiotics Functionality and Health Benefits by Shilpa Vij, R.K Malik and Jagrani Minj
    • 13. Probiotics and Phytonutrients: Potential Candidates for the Immunobooster Nutraceutical Formulations by Bhatia Aruna
    • 14. Effect of Storage Temperature on the Stability of Vitamin A and Iron in Re-Constituted Rice by Syed Zameer Hussain, Baljit Singh, H.R. Naik and A.H.Rather
    • 15. Antioxidant Properties of Wheat Based Breakfast Foods Suresh Bhise and Amarjeet Kaur
    • 16. Significance of Amaranth Grains in Health and Nutrition by Arti Chauhan, D.C. Saxena and Sukhcharn Singh
    • 17. Effect of Frying Oils on Textural and Sensory Properties of Egg Slices by Sanju B. Dhull, Manju V. Nehra, Gurjant Singh
    • Unit-III: Functional Foods and Nutraceuticals Their Development Techniques
    • 18. Concept and Techniques in Development of Functional Foods by R.K. Gupta and Monika Sharma
    • 19. Role of Nanotechnology in Development of Functional Food by Jaspreet Kaur and Amarjeet Kaur
    • 20. PCR: Advanced Tool for Functional Foods by Aasima Rafiq, Savita Sharma and Baljit Singh
    • 21. Novel Technology for Development of Low Calorie Functional Beverages from Fruits and Vegetables Using Non-Nutritive Sweeteners by Rakesh Sharma and V.K. Joshi
    • 22. Utilization of Germination Potential in the Development of Nutritional Snacks from Composite of Wheat, Bengal Gram and Green Gram by Sakshi, Jyotika Sharma and C.S. Riar
    • Unit-IV: Cereals and other Food Grains as a Source of Functional Foods and Nutraceuticals
    • 23. Pre-Gelatinized Cereal Flours: Processing, Characteristics and Functionality by Gurkirat Kaur, Savita Sharma and Baljit Singh
    • 24. Standardisation and Preparation of Accelerated Fermentation of Idli' Batter Using Soy Residue Okara by Kishor Pawar, Deepika Kamble, Dnyaneshwar Holkar and Vinod
    • 25. Bioactive Components and Functional Ingredients in the Traditional Rice Varieties of Temperate Region and their Po
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