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Functional Benefits of Bioactive Compounds in Foods and Food By-Products

Edited by Jesus Simal Gandara, Edited by Abdur Rauf

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Functional Benefits of Bioactive Compounds in Foods and Food By-Products discusses the role of functional foods in providing micro and macronutrients and bioactive compounds, all of which improve health and reduce the risk of disease for use in food development. Broken into four parts, the book addresses natural food ingredients for functional foods, applications of natural ingredients in food products, functional food properties with natural ingredients, and a market analysis for functional foods.

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