Future Prospects of Fruit and Vegetable-Based Functional Foods

Fruits and vegetables are mainly composed of water and carbohydrates. Although not a primary source of energy, the carbohydrates found across fruits and vegetables vary widely and some of them possess health benefits, for instance dietary fibre. In our di

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nctional Food Products and Sustainable Health

Functional Food Products and Sustainable Health

Saghir Ahmad • Nasser Abdulatif Al-Shabib Editors

Functional Food Products and Sustainable Health

Editors Saghir Ahmad Department of Post Harvest Engineering and Technology Aligarh Muslim University Aligarh, India

Nasser Abdulatif Al-Shabib Food Science & Nutrition Department King Saud University Riyadh, Saudi Arabia

ISBN 978-981-15-4715-7 ISBN 978-981-15-4716-4 https://doi.org/10.1007/978-981-15-4716-4

(eBook)

# Springer Nature Singapore Pte Ltd. 2020 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, expressed or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd. The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore

Preface

Natural and processed foods carry a number of ingredients, both major and minor. The functionality in the food may be brought by incorporating certain functional ingredients which provide health benefit and improvement in nutritional and sensory characteristics. It ensures that the food so prepared has good quality characteristics. It is safe, healthy, stable, and acceptable to the masses. Nowadays, consumers have become much conscious about the food safety and health beneficial effects. A variety of food can be produced by modifying flavor, aroma, color, texture, incorporating antioxidants, dietary fibers, and other food additives which support the quality, health benefit, and shelf life of the processed food. To incorporate the above values, it has been realized and the idea is being propagated in the form of a book that will fulfill the demands of the people. There is much discussion about the adequate diet for the world’s increasing population, and efforts have already been made to fulfill the scarcity of food. The problem related to food quantity has almost bee

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