Fruit Breeding / Hari Niwas Mishra, Rajesh Kapur, Navneet Singh Deora, Aastha Deswal

1. Functional Foods - Scope, Market Opportunities and Recent Trends 2. Plant Based Ingredients 3. Dairy Ingredients 4. Probiotics and Prebiotics 5. Seaweed/Microbial Source 6. Spices and Herbs 7. Microencapsulation 8. Supercritical Extraction 9. Spray Drying Technology 10. Membrane Technology 11. Choice of Suitable Packaging Material 12. Packaging Aspects of Different Functional Food Products 13. Innovative Packaging Technologies in The Production of Functional Foods 14. Functional Food in Reducing The Risk of Cardiovascular Diseases 15. Functional Food in Reducing The Risk of Diabetes 16. Functional Food in Reducing the Risk of Obesity 17. Future Aspects of Functional Foods 18. Functional Food Regulation Around the World

The book presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology. With recent scientific studies, this book provides readers with a comprehensive and up-to-date scientific knowledge about the functional food science and technology. The book presents a most updated knowledge on the regulatory status of functional food in different countries. This information, which is seldom available, is essential for the commercial aspect of functional food. Also, core discussion on the reliable and economical scale up of laboratory-based extraction and purification techniques for different functional ingredients is also presented in the detailed manner in the book. A critical issue in the development of functional foods is health aspects and its role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, a variety of examples are discussed indicating the role and action of functional ingredients in preventing disease. The present book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific technique in the latter half of the 20th century, area of functional food has evolved to the current state of the art.