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Nutraceutical Functional Foods in 2 Vols
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Chavan, U D
xviii+884p., figs., tabls., ind., 25 cm
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Weight :  882 gms
Binding :  Hard Bound
Height :  25 cm
Width :  15 cm
Imprint :  Daya Publishing House
Year :  2017
 

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ISBN: 9789351247821
Status: In Stock 
Price: Rs 5995.00  

Food exists throughout the world, but the aspect of concern differ with location. The bulk of the population involved in food production, yet attainment of adequate amounts and kind of basic nutrients remains an ever-present problem. This book provides the reader with an overview of current developments in the nutraceutical functional foods. It contains general issues like definitions, legislation, assessment of nutraceutical functional foods, and consumer issues related to nutraceutical functional foods; nutraceutical functional foods and health including cardiovascular disease, diabetes and infectious diseases, and developing nutraceutical functional food products e.g. plant-, dairy-, meat-based, pro- and prebiotics, fibers etc. The book is very useful for both scientists and industry professionals working in the area of nutraceutical functional foods as it covers a variety of related disciplines from medicine and jurisprudence (legislation) to microbiology, food technology and nutrition.

Acknowledgement v
Foreword vii
Preface ix
Volume 1
1. Introduction 1
2. Probiotics, Prebiotics and Synbiotics 13
3. Functional Food Milk 309
Volume 2
4. Functional Food Soy Products 465
5. Functional Food Fats and Oils 547
6. Functional Food Dietary Fiber 683
7. Functional Plant Foods 757
Index 877

Dr. U.D. Chavan obtained his M.Sc. (Agri. in Biochemistry) degree from Mahatma Phule Krishi Vidyapeeth, Rahuri in 1987. He received his Ph.D. degree in Food Science from Memorial University of Newfoundland
St. John’s Canada in 1999. He has done International training on “Global Nutrition 2002” at Uppsala University Uppsala, Sweden in 2002. He also attended follow-up International workshop on “Global Nutrition 2002” at Hanoi, Vietnam in 2002. Dr. Chavan visited Denmark, Finland, Ireland, France, Switzerland, Poland, Spain, Vietnam, Thailand, England, and U.S.A. under “Global Nutrition 2002” Programme. Dr. Chavan worked as Senior Research Assistant in the Department of Biochemistry and Food Science and Technology at Mahatma Phule Krishi Vidyapeeth Rahuri from 1988 to 2000. During his Ph.D., he worked as Technician/Research Associate at Atlantic Cool Climate Crop Research Center and Agriculture and Agri-Food Canada. He received D.Sc. degree in 2006 from USA. He has guided 22 students for M.Sc. (Agri.) in Biochemistry and Food Science and Technology. From 2000 to 2004 he worked as an Assistant Professor of Biochemistry at Mahatma Phule Krishi Vidyapeeth Rahuri. Now, he is working as a Professor in the Department of Food Science and Technology, Senior Cereal Food Technologist in Sorghum Improvement Project and Foreign Student Advisor at Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist, Ahmednagar, Maharashtra, India.
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  Ayurveda
Dairy Science
Public Health
Nutrition
Food Technology
Food Microbiology
 
   

   
   

  U D Chavan
 
   

  East
Foods,
Junk
Foods,
Medical
Foods,
Prebiotic,
Probitic
Foods,
Diabetes,
Polyunsaturated
Fatty
 
   
 
 
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Nutraceutical Functional Foods in 2 Vols

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