FUNCTIONAL FOODS AND BIOTECHNOLOGY SOURCES OF FUNCTIONAL FOODS AND INGREDIENTS (HB 2020) Paperback

"Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients," the first of two books in the Food Biotechnology series, highlights the latest understanding of how cellular, metabolic, and biochemical processes, along with food processing, can improve functional foods and ingredients for human health. This book explores various ecologically diverse sources of functional foods and ingredients that can enhance the nutritional value and health benefits of foods, particularly in addressing the growing challenges of diet and lifestyle-related non-communicable chronic diseases (NCDs). Experts in food biotechnology and functional food ingredients discuss recent advancements in both common and novel sources of these beneficial food components from diverse ecological and cultural origins. The chapters also emphasize the health-relevant bioactive compounds found in these sources and their associated functions, including their preventative roles in common NCD-related health benefits.