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  • NON-THERMAL PROCESSING OF FUNCTIONAL FOODS
    ebook
    NON-THERMAL PROCESSING OF FUNCTIONAL FOODS
    SUDIP KUMAR PATTANAYEK, DEBASHIS DUTTA, AND AJAY SINGH
    Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to con...

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