"Health-Promoting Food Ingredients During Processing | Food & Nutrition

Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds dietary fiber proteins fermented bio-compounds agro-industrial waste by-products and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series the book discusses their identification characterization biological activities in terms of their bioavailability bioaccessibility and their beneficial effects as inflammatory mediators probiotics antioxidants and hypoglycemic agents as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists nutritionists food biotechnologists food engineers and chemists the book explains how this leads to opportunities in the treatment of diseases such as obesity diabetes cancer and cognitive disorders. Key features include: · Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science nutrition food biotechnology food engineering and chemistry. · Highlights new emerging trends discoveries and applications of biologically active compounds from seeds dietary fiber proteins and agro-industrial waste by-products. · Provides readers with a comprehensive science-based approach to the identification characterization and utilization of food macromolecules probiotics lactic acid bacteria and bioactive compounds. - Discusses the impact of bioactive compounds in plants agroindustrial by-products and fermented biocompounds regarding their bioavailability bioaccessibility and potential human health benefits.|Health-Promoting Food Ingredients during Processing | Food & Nutrition