Functional Foods of the Future

Vijai Kumar Gupta (Editor), Minaxi Sharma (Editor), Smriti Gaur (Editor), Ramesh Chander Kuhad (Editor)

Research output: Book/ReportBookpeer-review

Abstract

People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, different therapeutic actions treating cancers, cardiovascular and gastrointestinal diseases and diabetes.

Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods. The book concentrates on the development of processes behind new functional foods, covering many different new types and describing how any benefits of these foods might be improved through the production and processing stages. Relevant information regarding the health impacts of using functional foods is also provided.

Appropriate for food development researchers and the food production and processing industry, this book fills a gap by linking the existence of biotherapeutics and functional foods as a preventive strategy against several diseases.
Original languageEnglish
Place of PublicationUK
PublisherRoyal Society of Chemistry
Number of pages350
Volume44
Edition1
ISBN (Print) 9781837673292
DOIs
Publication statusPublished - 2025

Publication series

Name Food Chemistry, Function and Analysis
PublisherRoyal Society of Chemistry
No.1
Volume44
ISSN (Print)2398-0656

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