Functional Foods

3 Chapter 3 Table 3.1 Some cereal-based beverages [62, 274–278].

4 Chapter 4 Table 4.1 Millets classification on the basis of subfamily with grain structural...Table 4.2 Chemical composition of millets and major cereals (per 100 g).Table 4.3 Functional components and potential health benefits of millets.Table 4.4 Available sorghum millet-based value-added commercial food products in...Table 4.5 Millet based functional foods.Table 4.6 Millet based probiotics.

5 Chapter 5Table 5.1 Concepts of functional foods proposed by official institutions.Table 5.2 Definitions of the largest groups of functional dairy foods.Table 5.3 Probiotic strains that are commonly used as probiotics in fermented da...

6 Chapter 6Table 6.1 Adapted definition of fruits and vegetable from IARC [11].Table 6.2 Main food products enriched with fruits and vegetable.

7 Chapter 7Table 7.1 Nutritional value of meat.Table 7.2 Bio-active compounds present in meat.Table 7.3 Meat based functional foods.

8 Chapter 9Table 9.1 Nutritional composition of millets (per 100 g, 12% moisture content).Table 9.2 Millet based functional fermented beverages products.Table 9.3 Millet based functional unfermented products.Table 9.4 Medicinal properties of some millet based functional foods.

9 Chapter 10Table 10.1 Traditional and valorised substrates used for mushroom cultivation.Table 10.2 Merits and demerits of mushroom cultivation (both mycelium and fruiti...Table 10.3 Summary of international status on mycelium production [14].Table 10.4 Summary of national studies on mycelium production [14],Table 10.5 Nutrient enhancement in mushroom mycelium during submerged cultivatio...Table 10.6 Augmentation of bioactive ingredients during submerged cultivation of...Table 10.7 Therapeutic attributes of vitamin D.Table 10.8 Polysaccharides obtained from various mushrooms along with their ther...Table 10.9 Antimicrobial compounds present in different mushrooms [164].Table 10.10 Mushroom fruit-bodies based commercialized functional foods.Table 10.11 Commercial mushroom based products available in the market [14, 49].Table 10.12 Compounds responsible for umami flavour in mushroom.

10 Chapter 11Table 11.1 Microorganisms used as probiotics.Table 11.2 The immune boosting effects and mechanisms of selected probiotics.Table 11.3 Prebiotics influences on immune boosting recently demonstrated in in ...

11 Chapter 12Table 12.1 Health benefits of some plant and animal-based commercial functional ...

12 Chapter 13Table 13.1 Double emulsion formed with different formulations and techniques.

13 Chapter 14Table 14.1 Antimicrobial applications of food biopolymers.Table 14.2 Antioxidant applications of biopolymers.

14 Chapter 15Table 15.1 Summary of the most important National and International Organization...Table 15.2 Principal natural sources of main bioactive compounds with functional...Table 15.3 Nutrient content claims according to the Official Guidelines for use ...Table 15.4 International overview of the regulatory framework for food claims au...

1 Cover

2 Table of Contents

3 Title Page

4 Copyright

5 Preface

6 Begin Reading

7 Index

8 Also of Interest

9 End User License Agreement

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