Functional Foods. Группа авторов

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      1 Chapter 2Figure 2.1 Health effects of orally administered prebiotic substrates. Adapted f...Figure 2.2 Mechanism of action of a complementary synbiotic.Figure 2.3 Mechanism of action of a synergistic synbiotic.Figure 2.4 Synbiotics health benefits tested with human trials. Adapted from Swa...

      2 Chapter 4Figure 4.1 Sorghum grain and its anatomical parts.Figure 4.2 Millet grain and its anatomical parts.Figure 4.3 Schematic representation of phytic acid.Figure 4.4 Structure of arabino-xylo-oligosaccharides from wheat bran hemicellul...Figure 4.5 Applications of xylo-oligosaccharides (XOs).Figure 4.6 Gluten-free products market, by region (USD million) from 2016-2023.Figure 4.7 Major beverage sectors and segments throughout the world.

      3 Chapter 5Figure 5.1 Main mechanisms of action of probiotics.Figure 5.2 Selection criteria for a prebiotic as a food ingredient [64, 65].Figure 5.3 Mechanism of action of prebiotics and probiotics in the body [60, 62]...Figure 5.4 Some applications of prebiotics in dairy products [67].Figure 5.5 Processing of functional dairy products.

      4 Chapter 8Figure 8.1 Steps involved in preparation of fish protein hydrolysates.Figure 8.2 Steps involved in preparation of fish crude oil.Figure 8.3 Various stages involved in obtaining refined fish oil.Figure 8.4 Extraction of chitin.Figure 8.5 Various processing methods of fish roe protein concentrates.

      5 Chapter 9Figure 9.1 The world millet production by country in 1000 MT [10, 15].

      6 Chapter 10Figure 10.1 Different stages of mushroom life cycle [14].Figure 10.2 Physiological structure of mycelium (schematic representation) adopt...Figure 10.3 A possible mechanism for ergosterol induced antitumor activity again...

      7 Chapter 11Figure 11.1 Action mechanisms of probiotics. Probiotics offer several means of b...Figure 11.2 Action mechanisms of prebiotics. Upon selective utilization of prebi...

      8 Chapter 13Figure 13.1 Double emulsion (water-in-oil-in-water) structure [2].Figure 13.2 Conventional method of double emulsion formation [17].Figure 13.3 Double emulsion physical instability mechanism.Figure 13.4 Mechanism of active molecule release.

      9 Chapter 14Figure 14.1 Chemical structures of biopolymers used in functional food packaging...Figure 14.2 Limitations of conventional food packaging materials.

      1 Chapter 1Table 1.1 Different commercial functional foods available in the global market.

      2 Chapter 2Table 2.1 Potential beneficial effects of ingredients and functional compounds o...Table 2.2 Prebiotic substances, their source, and structure. Adapted from Sako a...Table 2.3 Some examples of the application of prebiotic agents in fermented milk...Table 2.4 Examples of synbiotic dairy products. Adapted from Dantas et al. [47].

      3 Chapter 3Table 3.1 Some cereal-based beverages [62, 274–278].

      4 Chapter 4Table 4.1 Millets classification on the basis of subfamily with grain structural...Table 4.2 Chemical composition of millets and major cereals (per 100 g).Table 4.3 Functional components and potential health benefits of millets.Table 4.4 Available sorghum millet-based value-added commercial food products in...Table 4.5 Millet based functional foods.Table 4.6 Millet based probiotics.

      5 Chapter 5Table 5.1 Concepts of functional foods proposed by official institutions.Table 5.2 Definitions of the largest groups of functional dairy foods.Table 5.3 Probiotic strains that are commonly used as probiotics in fermented da...

      6 Chapter 6Table 6.1 Adapted definition of fruits and vegetable from IARC [11].Table 6.2 Main food products enriched with fruits and vegetable.

      7 Chapter 7Table 7.1 Nutritional value of meat.Table 7.2 Bio-active compounds present in meat.Table 7.3 Meat based functional foods.

      8 Chapter 9Table 9.1 Nutritional composition of millets (per 100 g, 12% moisture content).Table 9.2 Millet based functional fermented beverages products.Table 9.3 Millet based functional unfermented products.Table 9.4 Medicinal properties of some millet based functional foods.

      9 Chapter 10Table 10.1 Traditional and valorised substrates used for mushroom cultivation.Table 10.2 Merits and demerits of mushroom cultivation (both mycelium and fruiti...Table 10.3 Summary of international status on mycelium production [14].Table 10.4 Summary of national studies on mycelium production [14],Table 10.5 Nutrient enhancement in mushroom mycelium during submerged cultivatio...Table 10.6 Augmentation of bioactive ingredients during submerged cultivation of...Table 10.7 Therapeutic attributes of vitamin D.Table 10.8 Polysaccharides obtained from various mushrooms along with their ther...Table 10.9 Antimicrobial compounds present in different mushrooms [164].Table 10.10 Mushroom fruit-bodies based commercialized functional foods.Table 10.11 Commercial mushroom based products available in the market [14, 49].Table 10.12 Compounds responsible for umami flavour in mushroom.

      10 Chapter 11Table 11.1 Microorganisms used as probiotics.Table 11.2 The immune boosting effects and mechanisms of selected probiotics.Table 11.3 Prebiotics influences on immune boosting recently demonstrated in in ...

      11 Chapter 12Table 12.1 Health benefits of some plant and animal-based commercial functional ...

      12 Chapter 13Table 13.1 Double emulsion formed with different formulations and techniques.

      13 Chapter 14Table 14.1 Antimicrobial applications of food biopolymers.Table 14.2 Antioxidant applications of biopolymers.

      14 Chapter 15Table 15.1 Summary of the most important National and International Organization...Table 15.2 Principal natural sources of main bioactive compounds with functional...Table 15.3 Nutrient content claims according to the Official Guidelines for use ...Table 15.4 International overview of the regulatory framework for food claims au...