Genetic Improvement Of Field Crops

Functional Foods: Sources And Health Benefits

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The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.
Other Details :
Author/Editor: Deepak Mudgil/Sheweta Barak
Year of Publication: 2017
Pages: 396
ISBN: 9789386237002
Publisher: Scientific Publishers
New/Used: New
Book Condition:
Dust Jacket:
Dimensions: 6.20 x 9.25 x 0.90
Shipping Information: This book is not kept in stock and will take 2-3 weeks to be despatched.

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