Description
Superfood and Functional Food: An Overview of Their Processing and Utilization offers an in-depth examination of foods with exceptional nutritional profiles and health-promoting properties. Edited by Viduranga Waisundara and Naofumi Shiomi, this Intechopen publication brings together expert perspectives on how superfoods and functional foods are processed, preserved, and utilized in modern nutrition.
The book covers the scientific basis for functional food claims, detailing bioactive compounds, extraction methods, and food engineering techniques. It explores how processing impacts nutritional value and bioavailability of key nutrients. Readers gain insights into various superfoods including berries, legumes, grains, and botanical sources, understanding their specific health benefits and applications in food industry and personal wellness.
Ideal for nutritionists, food scientists, health professionals, and informed consumers, this resource bridges the gap between scientific research and practical application, making complex nutritional science accessible and actionable.
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