Handbook of Functional Foods

Name: Handbook of Functional Foods
Price: 150 USD
Availability: InStock
ISBN: 9780443338533

Techniques, Analytics and Health Benefits

by Pradeep Kumar, Madhu Kamle, Dipendra Kumar Mahato

1st Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443338533
eText ISBN	9780443338540
Publisher	Academic Press
Publishing Year	2026
Edition	1st Edition
Language	English
Pages	466

The Handbook of Functional Foods: Techniques, Analytics and Health Benefits, 1st Edition, offers a broad reference covering the formulation, extraction, and analytical evaluation of functional foods. Edited by Pradeep Kumar, Madhu Kamle, and Dipendra Kumar Mahato, this 2026 handbook from Academic Press outlines technical methods for researchers, graduate students, and post-graduate students in food science and new product development.

The text focuses on extraction methods and analytical identification of bioactive components within raw food matrices. Processing techniques are further detailed through microencapsulation, nanoencapsulation, emulsion technology, and extrusion methods applied in functional product creation.

Matrix applications highlight specific formulations, including probiotics, prebiotics, synbiotics, plant-based dairy alternatives, and plant-based meat substitutes. These technical evaluations support investigators aiming to design novel food products.

Chapter 1: Introduction: Definition and Basics of Functional Foods
Chapter 2: Extraction Techniques for Developing Functional Foods
Chapter 3: Analytical Techniques for Identifying Functional or Bioactive Compounds for Functional Foods
Chapter 4: Emulsion Technology for Functional Food Development
Chapter 5: Microencapsulation and Nanoencapsulation for Functional Foods Development
Chapter 6: Extrusion Techniques for Functional Foods Development
Chapter 7: Nanotechnology for Functional Foods Development
Chapter 8: Fermented Functional Foods of India: Ancient Flavors and Modern Benefits
Chapter 9: Probiotic, Prebiotic, and Synbiotic as Functional Foods
Chapter 10: Antioxidant and Omega-3 Fatty Acid -Rich Functional Foods
Chapter 11: Insects and other animal sources as functional food
Chapter 12: Plant-Based Dairy Alternatives as Functional Foods
Chapter 13: Plant-Based Meat Alternatives as Functional Foods
Chapter 14: Millet-Based Functional Foods
Chapter 15: Macroalgae (Seaweed) Based Bioactive Compounds with Health Benefits for Functional Foods Development
Chapter 16: Nutraceuticals as Functional Foods
Chapter 17: Bioaccessibility, bioavailability and metabolism of functional foods
Chapter 18: Health Benefit of Functional Foods
Chapter 19: Functional Foods as Sustainable Foods: Challenges and Opportunities