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Health-Promoting Food Ingredients during Processing

Health-Promoting Food Ingredients during Processing

Hardcover

Series: Food Biotechnology and Engineering

DietingMedical ReferenceTechnology & Engineering

ISBN10: 1032365366
ISBN13: 9781032365367
Publisher: CRC Press
Published: Oct 30 2024
Pages: 464
Weight: 2.34
Height: 1.06 Width: 7.00 Depth: 10.00
Language: English

Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.

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