Functional Foods and Nutraceuticals: Sources and Their Developmental Techniques

Contents: Unit-I: Functional Foods and Nutraceuticals An-Overview: 1. Functional food and nutraceuticals from fruits and vegetables/D.S. Sogi. 2. Designer foods - an overview/Usha Bajwa .3. Utilization of milk byproduct (whey) for preparation of beverages: a review/P.A. Pawase, D.M. Choudhari, V.G. Gaikwad and S.S. Jundhare. 4. Role and overview of strawberry as a potential source for the development of functional foods and nutraceuticals/Aamir Hussain Dar, Muneer Ahmad, H.K. Sharma and Aabida Jabeen. 5. Potential applications of biopigments in food and feed/Reeba Panesar, Shubhneet Kaur, D.C. Saxena. 6. Nutraceutical characteristics of minor millet: a review/Seema, Mandeep Singh Sibian, Romee Jan and C.S. Riar. 7. Effects of processing on bioactive compounds during development of food formulations: a review/Mandeep Singh and Charanjit Singh Riar. Unit - II: Functional Foods and Nutraceuticals Their Health Benefits: 8. Aloe Vera: bioactive compounds therapeutic properties and food applications/Bhupendar Singh Khatkar. 9. Phytochemicals and health potentials/Savita Sharma and Swati Kapoor. 10. Role of fibers spices and herbs as nutraceuticals and functional food ingredients in regulating human health/A.B. Rodge. 11. Dietary supplements, functional and multi-functional foods, health benefits of different common nutrients and methods to enhance active components in foods/Amarjeet Kaur, Poonam A. Sachdev and Priyanka Sharma. 12. Probiotics, prebiotics, synbiotics functionality and health benefits/Shilpa Vij, R.K Malik and Jagrani Minj. 13. Probiotics and phytonutrients: potential candidates for the immunobooster nutraceutical formulations/Bhatia Aruna. 14. Effect of storage temperature on the stability of vitamin A and iron in re-constituted rice/Syed Zameer Hussain, Baljit Singh, H.R. Naik and A.H.Rather. 15. Antioxidant properties of wheat based breakfast foods/Suresh Bhise and Amarjeet Kaur. 16. Significance of Amaranth grains in health and nutrition/Arti Chauhan, D.C. Saxena and Sukhcharn Singh. 17. Effect of frying oils on textural and sensory properties of egg slices/Sanju B. Dhull, Manju V. Nehra, Gurjant Singh. Unit-III: Functional Foods and Nutraceuticals Their Development Techniques: 18. Concept and techniques in development of functional foods/R.K. Gupta and Monika Sharma. 19. Role of nanotechnology in development of functional food/Jaspreet Kaur and Amarjeet Kaur. 20. PCR: Advanced tool for functional foods/Aasima Rafiq, Savita Sharma and Baljit Singh. 21. Novel technology for development of low calorie functional beverages from fruits and vegetables using non-nutritive sweeteners/Rakesh Sharma and V.K. Joshi. 22. Utilization of germination potential in the development of nutritional snacks from composite of wheat, Bengal Gram and Green Gram/Sakshi, Jyotika Sharma and C.S. Riar. Unit-IV: Cereals and other Food Grains as a Source of Functional Foods and Nutraceuticals: 23. Pre-gelatinized cereal flours: processing, characteristics and functionality/Gurkirat Kaur, Savita Sharma and Baljit Singh. 24. Standardisation and preparation of accelerated fermentation of idli batter using soy residue okara/Kishor Pawar, Deepika Kamble, Dnyaneshwar Holkar and Vinod. 25. Bioactive components and functional ingredients in the traditional rice varieties of temperate region and their potential health benefits/Farhan Mohiuddin Bhat and C.S. Riar. 26. Amaranth: a pseudocereal for extraction of nutraceutical components/Narender K. Chandla, Romee Jan, Arti Chauhan and Sukhcharn Singh. 27. Prebiotics in cereal products/Neeraj Gandhi, Suresh Bhise and Amarjeet Kaur. 28. Typha angustifolia L.: a potential source of nonconventional starch/Syed Insha Rafiq, Khalid Muzaffar, Kulsum Jan and D.C. Saxena. 29. Effect of reducing and oxidizing agents on the rheological, pasting and noodle making characteristics of durum and commercial wheat semolina/Ritika Oberoi, Amarjit Kaur and A. K. Bakhshi. 30. Studies on isolation of bacillus spp.…