Biochemistry & Biotechnology Of Functional Foods

This book explores the biochemistry and biotechnology of functional foods, focusing on bioactive compounds that provide health benefits beyond basic nutrition. It explains the roles of polyphenols, fibers, essential fatty acids, vitamins, enzymes, and probiotics in metabolic regulation, immunity, and disease prevention. The book also covers enzyme biotechnology, food processing applications, and the significance of the gut microbiome and synbiotic systems. With a combination of scientific principles and practical insights, it provides a clear understanding of how functional foods contribute to human health and modern food innovation.