Table of Contents
Preface
Chapter 1. Introduction to Nutraceuticals
(Vandana Sabharwall, Anita Kumari, Deepika Pawar and Nidhi Bhardwaj – Department of Food & Nutrition and Food Technology, Institute of Home Economics, University of Delhi, Delhi, India, et al.)
Chapter 2. Nutraceutical Alternative to Pharmaceutical
(Neha Singh, Rajni Chopra and Meenakshi Garg – Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, Delhi, India, et al.)
Chapter 3. Extraction and Isolation of Nutraceuticals and Perspective for Food Applications
(Deepika Pawar, Nidhi Bhardwaj, Anita Kumari and Ashwani Kumar – Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, Haryana, India, et al.)
Chapter 4. Formulation of Functional Foods
(Rashim Kumari and Mahesh Gupta – Dietetics and Nutrition Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India, et al.)
Chapter 5. Role of Nanotechnology in Various Aspects of the Food Industry
(Rajni Sharma, Shiv Kumar Giri and Gulab Singh – Department of Biotechnology, Maharaja Agrasen University, Baddi, Solan, India)
Chapter 6. Mechanisms of Bioactive Compounds of Nutraceuticals
(Roshanlal Yadav, Munish Siwatch and Upasana Yadav – Department of Food Technology, Bhaskracharya College of Applied Sciences, University of Delhi, Delhi, India, et al.)
Chapter 7. Nutraceuticals for Chronic Disease Prevention, Their Adverse Effects and Toxicity
(Nidhi Bhardwaj, Deepika Pawar and Anita Kumari – Department of Human Genetics and Molecular Medicine, School of Health Science, Central University of Punjab, Bathinda, India, et al.)
Chapter 8. Prebiotics and Health Benefits
(Heena, Neha Verma, Shiv Kumar Giri and Anil Kumar – Centre for Medical Biotechnology, Maharshi Dayanand University, Rohtak, Haryana, India, et al.)
Chapter 9. Probiotics and Health Benefits
(Amita Suneja Dang, Neha Verma, Shiv Kumar Giri and Anil Kumar – Centre for Medical Biotechnology, Maharshi Dayanand University, Rohtak, Haryana, India, et al.)
Chapter 10. Synbiotics: Mechanism and Potential Health Benefits
(Deepika Pawar, Nidhi Bhardwaj, Anita Kumari, and Tejpal Dhewa – Department of Nutrition Biology, School of Interdisciplinary and Applied Life Sciences, Central University of Haryana, Mahendergarh, Haryana, India, et al.)
Chapter 11. Bioactive Peptides and Proteins
(Neha Verma, Shiv Kumar Giri, Gulab Singh and Anil Kumar – Department of Botany, Baba Mastnath University, Rohtak, Haryana, India, et al.)
Chapter 12. Indian Regulations on Nutraceuticals
(Meenakshi K. Chauhan and Monika Targhotra – Department of Pharmaceutics, Delhi Institute of Pharmaceutical Sciences and Research (DPSR-University), New Delhi, India)
Chapter 13. Role of Spices and Herbs in Functional Foods
(Muthupalani Muthukumar, Basappa M. Naveena, Rituparna Banerjee and Sanganabhatla Divya – ICAR- National Research Centre on Meat, Hyderabad, Telangana, India)
Chapter 14. Omega 3 Fatty Acid as a Novel Nutraceutical and Its Role in Human Health
(Priyanka Kumari Singh, Rajni Chopra, Meenakshi Garg and Akriti Dhyani – Ph.D. scholar, Department of Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India, et al.)
Chapter 15. Role of Nutraceuticals in Food Packaging
(Priyanka Prajapati, Meenakshi Garg and Rajni Chopra – Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, Delhi, India, et al.)
Index