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.
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