11 Result(s)
within
Saghir Ahmad
Biomedicine
English
Biomedical Engineering/Biotechnology
Clinical Nutrition
Food Science
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Chapter
Bioactive Ingredients in Processed Foods
India produces some food items like fruits and vegetables on a massive scale. It ranks second in the world. Basic needs of the body like carbohydrates, proteins, minerals, and vitamins are supplied by horticul...
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Chapter
The Impact of Natural Antioxidants on Human Health
Natural antioxidants are the molecules that present in natural sources which resist or inhibit any kind of oxidation process in plant cell and animal cell as well. Generally, oxidative reactions continuously t...
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Chapter
Role of By-products of Fruits and Vegetables in Functional Foods
A large number of by-products of fruits and vegetables such as peel, pomace, and seeds are produced around the world from different sources, especially from food processing industries. Most of the times these ...
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Chapter
Flavonoids: Health Benefits and Their Potential Use in Food Systems
In the mid-1980s, the term “functional foods” was introduced in Japan with the definition of processed foods comprising ingredients that assist or succor body functions besides nutrition. Likewise, flavonoids ...
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Chapter
Potential of Food Processing By-products as Dietary Fibers
The rapidly growing food processing industries in several countries of the world produce a large amount of by-products, such as husk, shells, pods, seeds, husks, stems, bran, stalks, and pulp waste that have l...
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Chapter
Cereals as Functional Ingredients in Meat and Meat Products
With the increasing awareness among consumer regarding food they eat, researchers shifted their focus from conventional foods to functional foods. Reasons being the studies showing various health risks associa...
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Chapter
Durian
In tropical Asia, Durian (Durio zibethinus Murray), a seasonal fruit has got its origin in the Malay Peninsula and is known as the King of the tropical fruits. The health-protective effect of durian fruit is larg...
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Chapter
Lactic Acid Bacteria (LAB) Fermented Food and Their Therapeutic Importance
Lactic acid bacteria (LAB) are Gram-positive important health beneficial microorganisms and is continuously being used for decades in food production, preservation, quality improvement (taste, texture, aroma, ...
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Chapter
Nutritional Modification in Meat Food for the Protection of Human Health
Meat is a highly nutritious food and a source of good-quality proteins containing essential amino acids. The basic limitation of the meat is that it is devoid of dietary fibres. The diet free from dietary fibr...
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Chapter
Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives
In recent times, there has been an increased demand for the development of functional foods which include whole, fortified, enriched, or enhanced foods that provide a potentially positive effect on health in a...
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Chapter
Role of Dietary Fibers and Their Preventive Measures of Human Diet
The dietary fiber is the most important component of human diet. Dietary fibers are the indigestible carbohydrates that cannot be hydrolyzed by the endogenous enzymes in the human intestine but can be utilized...
