Functional Foods : Sources and Health Benefits

Name: Functional Foods : Sources and Health Benefits
Rating: 4 (3 reviews)

Deepak Mudgil · Sheweta Barak

Feb. 2017 · Scientific Publishers

4,0

3 resensies

E-boek

396

Bladsye

Graderings en resensies word nie geverifieer nie. Kom meer te wete

Meer oor hierdie e-boek

The objective of this book is to provide complete coursed content of functional foods related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Functional Foods, Nutrition for all Ages, Food Fortification, Low Calorie Food, Sports Food, Herbs as Functional Foods, Prebiotics, Probiotics & Synbiotics, Functional Dairy Products, Role of Cereal in Health Promotion and Disease Prevention, Functional Components from Fruits & Vegetables, Functional Meat Products, Immunomodulatory Response of Fermented Dairy Products, Consumer Response towards Functional Foods. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for ICAR-ARS examination as these provide subjective information of the subject.

Graderings en resensies

4,0

3 resensies

Meer oor die skrywer

Deepak Mudgil

DR. DEEPAK MUDGIL is presently working as Sr. Assistant Professor in Department of Dairy and Food Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat. He did his Master’s Degree in Food Technology at Department of Food Technology, Guru Jambheshwar University of Science & Technology (GJUS&T), Hisar, Haryana. He earned his Doctoral Degree in Food Technology from GJUS&T, Hisar, Haryana. He is author of about fifty papers in national and international journals and five books. He has also served as review panel member for international journals. He has taught various subjects in areas of food technology and dairy technology at graduate and postgraduate level. He has also developed some food products of commercial interest.

Sheweta Barak

DR. SHEWETA BARAK is presently working as Sr. Assistant Professor in Department of Dairy and Food Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat. She was awarded Sir C.V. Raman Scholarship for her doctorate research. She is author of about forty five papers in national and international journals and three books. She has also served as review panel member for various journals of international repute. She has taught various subjects at graduate and postgraduate level. She obtained her PhD Degree in Food Technology from Department of Food Technology, GJUS&T, Hisar, Haryana. She has also developed some food products of commercial interest.

Gradeer hierdie e-boek

Sê vir ons wat jy dink.

Lees inligting

Slimfone en tablette

Installeer die Google Play Boeke-app vir Android en iPad/iPhone. Dit sinkroniseer outomaties met jou rekening en maak dit vir jou moontlik om aanlyn of vanlyn te lees waar jy ook al is.

Skootrekenaars en rekenaars

Jy kan jou rekenaar se webblaaier gebruik om na oudioboeke wat jy op Google Play gekoop het, te luister.

E-lesers en ander toestelle

Om op e-inktoestelle soos Kobo-e-lesers te lees, moet jy ’n lêer aflaai en dit na jou toestel toe oordra. Volg die gedetailleerde hulpsentrumaanwysings om die lêers na ondersteunde e-lesers toe oor te dra.

Gee onwettige inhoud aan