Synopsis
The content of this book encompasses a diverse range of topics related to new technologies in functional foods and nutraceuticals, including the use of fruits and vegetables and their by-products as valuable ingredients, potential bioactive components from various food sources, and trends and developments in nutraceuticals and functional foods. Additionally, the book addresses the use of functional food and nutraceutical ingredients in promoting health, as well as standardization and quality control measures. This work aims to address challenges and devise strategies for overcoming problems in the exploration of nutraceuticals in naturopathy.
À propos de l?auteur
C. S. Riar: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India
D. C. Saxena: Professor & Head, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India
Sukhcharan Singh: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India
Vikas Nanda: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India
Navdeep Jindal: Professor, Department of Food Engineering & Technology, SLIET, Longowal- 148 106, Sangrur, Punjab, India
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