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Functional Foods: Technological Challenges and Advancement in Health Promotion | Ahmad W S | 1st Edition | Taylor & Francis (English Medium)
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| 12952-12952 |
Functional Foods: Technological Challenges and Advancement in Health Promotion is a comprehensive guide that explores the latest advancements in the field of functional foods and their impact on health promotion. Authored by Ahmad W S, this book delves into the various technological challenges faced in developing functional foods and how these challenges are being overcome to create innovative products that benefit consumer health. The first edition of this book provides a detailed overview of the concept of functional foods, including their definition, classification, and potential health benefits. It also discusses the role of bioactive compounds, probiotics, prebiotics, antioxidants, and other functional ingredients in promoting health and preventing chronic diseases. Readers will find valuable insights into the latest research and developments in functional food technology, including novel processing techniques, encapsulation methods, and delivery systems. The book also covers regulatory issues related to functional foods, as well as consumer perceptions and acceptance of these products. With contributions from leading experts in the field, Functional Foods: Technological Challenges and Advancement in Health Promotion is a must-read for researchers, nutritionists, food scientists, policymakers, and industry professionals interested in understanding the potential of functional foods to improve public health. Key Features: - Comprehensive coverage of the latest advancements in functional food technology - In-depth analysis of technological challenges faced in developing functional foods - Exploration of bioactive compounds, probiotics, prebiotics, antioxidants, and other functional ingredients - Discussion on regulatory issues and consumer perceptions of functional foods - Contributions from leading experts in the field About the Author: Ahmad W S is a renowned expert in the field of food science and nutrition. With years of experience researching functional foods and their impact on human health, Ahmad brings a wealth of knowledge to this groundbreaking book. His passion for promoting health through innovative food technologies shines through in every chapter. Whether you are a seasoned professional or just starting out in the field of food science or nutrition, Functional Foods: Technological Challenges and Advancement in Health Promotion is an essential resource for staying up-to-date on the latest trends and developments shaping the future of functional foods.
Functional Foods: Technological Challenges and Advancement in Health Promotion by Ahmad W S is a comprehensive academic resource that explores the rapidly evolving field of functional foods and their role in improving human health. Published in 2025, this first edition volume provides a detailed understanding of how food products can be enhanced with bioactive components to deliver health benefits beyond basic nutrition.
The book begins by introducing the concept of functional foods, explaining their importance in modern diets and their growing demand among health-conscious consumers. It discusses various categories of functional foods, including fortified foods, probiotics, prebiotics, and nutraceuticals, highlighting their role in disease prevention and overall well-being.
A major focus of the book is on the technological challenges involved in developing functional food products. It examines issues related to ingredient stability, bioavailability, processing techniques, and shelf life. The author provides insights into how food scientists overcome these challenges using advanced technologies and innovative approaches.
The text also explores the scientific basis of health-promoting compounds, such as antioxidants, vitamins, minerals, and phytochemicals. It explains how these components interact with the human body and contribute to improved health outcomes, including enhanced immunity, reduced risk of chronic diseases, and better metabolic function.
In addition, the book addresses regulatory and safety aspects of functional foods. It discusses global standards, labeling requirements, and quality assurance practices that ensure consumer safety and product reliability. The role of research and clinical studies in validating health claims is also emphasized.
The book further highlights recent advancements in food technology, including encapsulation techniques, nanotechnology applications, and novel processing methods that improve the effectiveness of functional ingredients. Real-world examples and case studies are included to demonstrate successful product development and innovation.
With 339 pages of detailed and well-structured content, this book is ideal for students, researchers, and professionals in food science, nutrition, biotechnology, and health sciences. It serves as both a textbook and a practical guide for understanding the development and application of functional foods.
This book is an essential resource for anyone interested in the intersection of food technology and health promotion, offering valuable insights into creating innovative and health-enhancing food products.
| SKU / BOOK Code: | FF-HEALTH-AHMAD-2025-HB |
| Publisher: | Taylor & Francis Group |
| Author: | Ahmad W S |
| Binding Type: | Hardcover |
| No. of Pages: | 339 |
| ISBN-10: | NA |
| ISBN-13: | NA |
| Edition: | 1st |
| Language: | English Medium |
| Publish Year: | 2026-01 |
| Weight (g): | 400 |
| Product Condition: | New |
| Reading Age: | Above 18 Years |
| Country of Origin: | India |
| Genre: | Medical Books |
| Manufacturer: | Taylor & Francis Group |
| Importer: | Taylor & Francis Group |
| Packer: | Fullfilled by Supplier |
Functional Foods: Technological Challenges and Advancement in Health Promotion is a comprehensive guide that explores the latest advancements in the field of functional foods and their impact on health promotion. Authored by Ahmad W S, this book delves into the various technological challenges faced in developing functional foods and how these challenges are being overcome to create innovative products that benefit consumer health. The first edition of this book provides a detailed overview of the concept of functional foods, including their definition, classification, and potential health benefits. It also discusses the role of bioactive compounds, probiotics, prebiotics, antioxidants, and other functional ingredients in promoting health and preventing chronic diseases. Readers will find valuable insights into the latest research and developments in functional food technology, including novel processing techniques, encapsulation methods, and delivery systems. The book also covers regulatory issues related to functional foods, as well as consumer perceptions and acceptance of these products. With contributions from leading experts in the field, Functional Foods: Technological Challenges and Advancement in Health Promotion is a must-read for researchers, nutritionists, food scientists, policymakers, and industry professionals interested in understanding the potential of functional foods to improve public health. Key Features: - Comprehensive coverage of the latest advancements in functional food technology - In-depth analysis of technological challenges faced in developing functional foods - Exploration of bioactive compounds, probiotics, prebiotics, antioxidants, and other functional ingredients - Discussion on regulatory issues and consumer perceptions of functional foods - Contributions from leading experts in the field About the Author: Ahmad W S is a renowned expert in the field of food science and nutrition. With years of experience researching functional foods and their impact on human health, Ahmad brings a wealth of knowledge to this groundbreaking book. His passion for promoting health through innovative food technologies shines through in every chapter. Whether you are a seasoned professional or just starting out in the field of food science or nutrition, Functional Foods: Technological Challenges and Advancement in Health Promotion is an essential resource for staying up-to-date on the latest trends and developments shaping the future of functional foods.
Functional Foods: Technological Challenges and Advancement in Health Promotion by Ahmad W S is a comprehensive academic resource that explores the rapidly evolving field of functional foods and their role in improving human health. Published in 2025, this first edition volume provides a detailed understanding of how food products can be enhanced with bioactive components to deliver health benefits beyond basic nutrition.
The book begins by introducing the concept of functional foods, explaining their importance in modern diets and their growing demand among health-conscious consumers. It discusses various categories of functional foods, including fortified foods, probiotics, prebiotics, and nutraceuticals, highlighting their role in disease prevention and overall well-being.
A major focus of the book is on the technological challenges involved in developing functional food products. It examines issues related to ingredient stability, bioavailability, processing techniques, and shelf life. The author provides insights into how food scientists overcome these challenges using advanced technologies and innovative approaches.
The text also explores the scientific basis of health-promoting compounds, such as antioxidants, vitamins, minerals, and phytochemicals. It explains how these components interact with the human body and contribute to improved health outcomes, including enhanced immunity, reduced risk of chronic diseases, and better metabolic function.
In addition, the book addresses regulatory and safety aspects of functional foods. It discusses global standards, labeling requirements, and quality assurance practices that ensure consumer safety and product reliability. The role of research and clinical studies in validating health claims is also emphasized.
The book further highlights recent advancements in food technology, including encapsulation techniques, nanotechnology applications, and novel processing methods that improve the effectiveness of functional ingredients. Real-world examples and case studies are included to demonstrate successful product development and innovation.
With 339 pages of detailed and well-structured content, this book is ideal for students, researchers, and professionals in food science, nutrition, biotechnology, and health sciences. It serves as both a textbook and a practical guide for understanding the development and application of functional foods.
This book is an essential resource for anyone interested in the intersection of food technology and health promotion, offering valuable insights into creating innovative and health-enhancing food products.
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