Academic Press - Functional Foods Modulating Inflammation Book

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress provides a comprehensive look at the nutritional and technological aspects of modern food science. This Academic Press publication explores how functional foods can be developed to provide anti-inflammatory and antioxidant effects. The text covers essential analytical approaches used to characterize the properties of healthy foods and functional constituents. It also details various technological strategies for the extraction of compounds and fractions from raw materials. These methods are vital for producing high-quality anti-inflammatory and antioxidant ingredients for the food industry. This resource is designed for professionals and researchers interested in the development of functional ingredients. It bridges the gap between nutritional science and technological application, offering insights into the characterization and extraction processes required for modern functional food production.