This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the selected food ingredients obtained from various sources, including culinary banana, phalsa, pseudocereals, roselle calyces, asparagus, and more. Several chapters address the resurgence of interest in pseudocereals due to their excellent nutritional and biological values, gluten-free composition, and the presence of some health-promoting compounds. The book also looks at utilizing industrial byproducts for making functional and nutraceutical ingredients. The chapters on prebiotics and probiotics highlight different functional properties, and a chapter on food allergens discusses advancements in detection and management in the food manufacturing industries.
Sankar Chandra Deka, PhD, is Senior Professor in the Department of Food Engineering and Technology at Tezpur University in Assam, India. He has more than 29 years of teaching and research experience. He has guided the work of many advanced students and has successfully handled more than 15 research projects funded by various government funding agencies. He has published almost 100 research papers in journals of national and international repute and about 20 book chapters.
Dibyakanta Seth, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam, India. He has published several research papers in national and international journals and has guided the thesis work of advanced students. He has received young scientist and young educator awards at several conferences. He was associated with an ecourse development program of the University Grants Commission (UGC), ePG-PATHSHALA and has handled two funded research projects.
Nishant Rachayya Swami Hulle, PhD, is Assistant Professor in the Department of Food Engineering and Technology, Tezpur University, Assam, India. He has published several research articles in international peer-reviewed journals and also coauthored two book chapters published by CRC Press. He has received a Young Scientist Award at the Third International Conference on Food Properties, Sharjah, United Arab Emirates. He teaches subjects such as fruit and vegetable process technology; processing technology of meat, poultry, and fish; and thermal operations.
