Functional Benefits of Bioactive Compounds in Foods and Food By-Products

Functional Benefits of Bioactive Compounds in Foods and Food By-Products discusses the role of functional foods in providing micro and macronutrients and bioactive compounds, all of which improve health and reduce the risk of disease for use in food development. Broken into four parts, the book addresses natural food ingredients for functional foods, applications of natural ingredients in food products, functional food properties with natural ingredients, and a market analysis for functional foods.

• Addresses anti-cancer, antioxidant, antimicrobial, and anti-inflammatory benefits as well as hypoglycemic properties of functional foods
• Provides understanding of the functional food industry and the factors that affect market opportunity
• Dedicates an entire set of chapters to the scientific advances and food industry initiatives aligned with modern consumer trends, thus presenting the most promising strategies and their utilization in new applications