Description
The types of food, in which new ingredients or more of the already existing ingredients are added in order to give them an additional function, are called functional foods. Such foods are enriched during their processing to provide benefits to the consumers. They are primarily designed to provide physiological benefits and to prevent chronic diseases. They can be consumed normally as a part of one’s regular diet. The addition of vitamin D to milk is a common example. The topics included in this book on functional foods are of utmost significance and bound to provide incredible insights to readers. Different approaches, evaluations, methodologies and advanced studies on the nutritional and health impacts of functional foods have been included in it. For all those who are interested in this field, this book can prove to be an essential guide.
