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.
