Unleashing the Power of Functional Foods and Novel Bioactives

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Tanmay Sarkar, PhD (Lecturer, Government of West Bengal, India) Slim Smaoui, PhD (University of Sfax, Tunisia)

Unleashing the Power of Functional Foods and Novel Bioactives

Tanmay Sarkar, PhD (Lecturer, Government of West Bengal, India), Slim Smaoui, PhD (University of Sfax, Tunisia), Anka Trajkovska Petkoska (University St. Kliment Ohridski, North Macedonia)

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English

Academic Press Inc
03 February 2025

Dietetics & nutrition; Food & beverage technology; Diets & dieting

Unleashing the Power of Functional Foods and Novel Bioactives guides readers to understand how the physiological effects of functional foods can optimize health and aid in specific disease outcomes and prevention. The book examines the impact of functional foods on various aspects of health including, but not limited to, cardiovascular, digestive, cognitive, metabolic, bone and joint and ocular. Other sections examine functional foods can boost sports performance and manage inflammation. Finally, the book explores lesser-known bioactives derived from natural compounds and explores their potential health benefits while providing education on sustainable production methods and the safety and toxicity.

Edited by: Tanmay Sarkar PhD (Lecturer Government of West Bengal India), Slim Smaoui, PhD (University of Sfax, Tunisia), Anka Trajkovska Petkoska (University St. Kliment Ohridski, North Macedonia)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 276mm, Width: 216mm,
Weight: 450g
ISBN: 9780443288623
ISBN 10: 0443288623
Pages: 540
Publication Date: 03 February 2025
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer. Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques. Dr. Petkoska has a proven track record of teaching and researching activities in cutting-edge fields such as polymer (nano) composites, antimicrobial materials and compositions, thin films and coatings, phytochemicals, nutri-cosmetics, food contact materials, liquid and crystals and their applications, etc. She has a strong academic background with a Doctor of Philosophy degree in Chemical Engineering from the University of Rochester. She has published more than 100 articles in peer-reviewed Academic Journals, two books, ten book chapters as well as has 3 US patents.