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By: (Edited by) Gloria Davila-Ortiz , (Edited by) Gustavo F. Gutierrez Lopez , (Edited by) Jose J. Berrios , (Edited by) Rosalva Mora-Escobedo
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Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.
Key features include:
· Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry.
· Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products.
· Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds.
- Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits.
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