Table of Contents
1 Cover
4 Preface
5 1 Overview of Functional Foods 1.1 Introduction 1.2 Functional Food History and Market 1.3 Classification of Functional Foods 1.4 Types of Functional Foods 1.5 Functional Foods and Health Claims 1.6 Conclusion References
6 2 Prebiotics and Synbiotics in Functional Foods 2.1 Introduction 2.2 Prebiotics 2.3 Prebiotic Dairy Functional Foods 2.4 Synbiotics 2.5 Synbiotic Dairy Functional Foods 2.6 Conclusions Acknowledgements References
7 3 Cereal-Based Functional Foods 3.1 Introduction 3.2 Structure and Chemical Composition of Cereal Grains 3.3 Functional Foods Produced from Cereal Grains 3.4 Conclusion References
8 4 Millet Based Functional Food 4.1 Introduction 4.2 Classification of Millets 4.3 Nutritional Importance of Major and Minor Millets 4.4 Grain Structure and Chemical Composition 4.5 Functional Compounds Present in Millets 4.6 Millet and Sorghum Based Commercial Products 4.7 Millet Based Functional Food Products 4.8 Health Benefits of Millet Based Functional Food 4.9 Future Aspects 4.10 Challenges 4.11 Conclusions References
9 5 Dairy Milk Based Functional Foods 5.1 Introduction 5.2 Functional Foods and Regulation 5.3 Functional Dairy Foods 5.4 Industrial Processing of Functional Dairy Products 5.5 Conclusions Acknowledgements References
10 6 Fruits and Vegetable Functional Foods 6.1 Introduction 6.2 Fruit and Vegetable as Functional Ingredients 6.3 Common Functional Compounds in Fruits and Vegetables 6.4 Physicochemical Treatments to Produce Fruit and Vegetable Based Ingredients 6.5 Main Technologies to Obtain Powder Ingredients from Fruits and Vegetable 6.6 Foods as Carriers of Bioactive Compounds from Fruits and Vegetable 6.7 Fruits and Vegetable By-Products as Functional Ingredients 6.8 Impact of Food Processing on the Biofunctional Properties 6.9 Concluding Remarks and Future Outlooks Acknowledgements References
11 7 Meat Based Functional Foods 7.1 Introduction 7.2 Meat Role in the Nourishments 7.3 Types of Meat 7.4 Benefits of Consuming Meat 7.5 Concept of Functional Foods 7.6 Creation of Functional Foods Based on Meat 7.7 Innovation of Technology for New Dietary Principles 7.8 Conclusion References
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