Functional Foods. Группа авторов

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      12  8 Seafood Based Functional Foods 8.1 Introduction 8.2 Fish Protein Hydrolysates 8.3 Fish Oil 8.4 Chitin 8.5 Fish Roe 8.6 Gelatine 8.7 Conclusions References

      13  9 Millet Based Functional Foods: Bio-Chemical and Bio-Functional Properties 9.1 Introduction 9.2 Recent Developments on Millet Based Functional Foods 9.3 Millet Nutrition Profile 9.4 Bioactivities of the Millet Based Functional Foods Compounds 9.5 Biomedicinal and Health Potential of Millet-Based Foods 9.6 Conclusion References

      14  10 Mushroom as a Source of Fungal Based Functional Foods 10.1 Introduction 10.2 Life Cycle of Mushroom 10.3 Different Types of Mushroom Cultivation Process 10.4 Traditional and Valorised Substrates Used for Cultivation of Mushroom Under SSF Process 10.5 Challenges of Mushroom Cultivation and Upcoming Strategies 10.6 Mycelium Physiology 10.7 Mushroom Mycelium Cultivation Status 10.8 Enhancement of Nutritional and Therapeutic Attributes Present in Mycelium and Mushroom 10.9 Nutraceuticals Compounds Present in Mycelium and Mushroom Along with their Therapeutic Effects 10.10 Food Products Developed from Mushroom Mycelium and Fruit-Bodies 10.11 Umami Flavour Extracted from Mushroom Mycelium and Fruit-Bodies 10.12 Conclusion References

      15  11 Probiotics and Prebiotics as Functional Foods 11.1 Introduction 11.2 Immunity of the Gut and its Connection to Microbes 11.3 An Overview of Functional Foods 11.4 Critical Evaluations on Probiotics and Prebiotics 11.5 Conclusions References

      16  12 Food Function and Health Benefits of Functional Foods 12.1 Introduction 12.2 Functional Foods Terminology and Definition 12.3 Constituents in Functional Foods 12.4 Bioactive Compounds in Functional Foods 12.5 Health Benefits 12.6 Sources of Functional Foods 12.7 Effect of Processing on Functional Products 12.8 Present Status and Future Aspects 12.9 Conclusion References

      17  13 Double Emulsion for Controlled Delivery of Functional Food Ingredients 13.1 Introduction 13.2 Double Emulsion Formation Mechanism 13.3 Types of Functional Ingredient for Delivery 13.4 Double Emulsion Particle Specification 13.5 Double Emulsion Stability 13.6 Release Characteristics 13.7 Gastrointestinal Properties 13.8 Conclusion References

      18  14 Use of Biopolymers for Packaging of Functional Foods 14.1 Introduction 14.2 Applications of Biopolymers in Scientific Fields 14.3 Food Product Processing 14.4 Use of Biopolymers for Packaging of Functional Foods 14.5 Biopolymers Used for Processing of Functional Foods 14.6 Conclusion References

      19  СКАЧАТЬ