This valuable volume addresses the growing consumer demand for
novel functional food products and for high-value, nutritionally
rich products by focusing on the sources and applications of
bioactives from food. The chapters in the book describe functional
properties and discuss applications of the selected food
ingredients obtained from various sources, including culinary
banana, phalsa, pseudocereals, roselle calyces, asparagus, and
more. Several chapters address the resurgence of interest in
pseudocereals due to their excellent nutritional and biological
values, gluten-free composition, and the presence of some
health-promoting compounds. The book also looks at utilizing
industrial byproducts for making functional and nutraceutical
ingredients. The chapters on prebiotics and probiotics highlight
different functional properties, and a chapter on food allergens
discusses advancements in detection and management in the food
manufacturing industries.
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