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. and thermoactinomycetes with cellulase activity in relation to lignocellulosic post harvest of wheat/Vijayta Sharma and Ishpreet Kaur Walia. 31. Nutraceutical and functional potential of quinoa by (chenopodium quinoa willd)/Khan Nadiya Jan, Ishrat Majid, D.C. Saxena and Sukhcharn Singh.

Unit-V: Fruits and Vegetables as a Source of Functional Foods and Nutraceuticals:  32. Functional potential and food utilization of seaweeds/Hanuman Bobade, Gurkirat Kaur and Savita Sharma.  33. Studies on utilization of gums for encapsulation of various ingredients used in food industries/Khalid Bashir, Kulsum Jan, Basharat Yousuf and Manjeet Aggarwal. 34. Studies on characterization, processing and utilization of (nymphaea alba L.) rhizomes/Kulsum Jan, Shumaila Jan, Syed Insha Rafiq and D.C. Saxena. 35. Value added green mango-mint-tulsi-squash modified with honey/P.V. Bade, K.R. Kale, A.S. Binnar, V.S. Sadewale. 36. Potential application of starch extracted from sweet flag (acorus calamus) in India/Shumaila Jan, Kulsum Jan and D.C. Saxena.  37. Preparation of mouth freshener (anardana goli) from pomegranate (punica granatum L)/Walunj Amol, Patil Priyanka, Deshmukh Chaitanya and Chothe Deepak. 38. Nutritional and nutraceutical potential of licorice (glycyrrhiza glabra)/Ishrat Majid, Khan Nadiya Jan, Gulzar Ahmad Nayik and Vikas Nanda.

Unit-VI: Utilization of Dairy Food in the Development of Functional Foods and Nutraceuticals:  39. Process standardization for low fat and low calorie kulfi/Jyoti Jha and R.S. Dabur. 40. Improving milk and milk products functionality through controlled release of herbal nutraceuticals/Rahul Debbarma, Aditya Madan, Ranjit Singh, Sandeep Singh Rana and Neha Balan. 41. Functional dairy foods: beyond the basic nutrition/Davinder Kaur, Usha Bajwa and Taranpreet Singh.

Unit-VII: Functional Foods and Nutraceuticals Regulations and Market Prospective : 42. Functional foods and nutraceuticals: regulatory framework for protecting consumers, promote fair trade and encourage product innovation in the food industry/Ashok Kumar and Preetinder Kaur.  43. Biosensors and quality aspects of functional foods/Swati Kapoor, Savita Sharma and P.S. Ranote. 44. Milk fortification in the need of sunshine vitamin/Taranpreet Singh, Usha Bajwa and Davinder Kaur.

The papers included in this book have a broad coverage of the topics related to new technologies in functional foods and nutraceuticals, fruits and vegetables and their by-products as valuable ingredients for functional foods and nutraceuticals, potential bioactive components from various food sources, trends and development of nutraceuticals and functional foods as well as functional food and nutraceuticals as ingredients in the value addition for health promotion, standardization and quality control.
 
This compilation helps to overcome the problems faced in exploring the potential of nutraceuticals in naturopathy and device strategies to encounter such problems.