Handbook of Functional Foods
Techniques, Analytics and Health Benefits
- 1st Edition - February 2, 2026
- Latest edition
- Editors: Pradeep Kumar, Madhu Kamle, Dipendra Kumar Mahato
- Language: English
Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’… Read more
Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’ bioactive components for health and well-being while looking at metabolism, sensory, and safety components. This book reviews, in detail, how functional foods have the potential to drive innovation in the food industry, creating a broad range of healthier and more personalized food options. From emerging extraction and extrusion techniques for the creation of fiber-rich snacks to the synergistic effects of pro- and prebiotics on gut health, readers will come away with an advanced and fresh understanding of necessary insights.
- Introduces a comprehensive range of extraction and identification techniques for functional and bioactive components in various food products
- Advances knowledge in metabolic benefits of functional foods for the human body
- Analyzes probiotics, prebiotics, and synbiotics as functional foods
- Presents case studies on the latest food manufacturing methods to drive innovation in the food industry
Researchers, graduate and post-graduate students in food science in the fields functional foods, nutrition, new product development, and nutraceuticals
Part 1: Techniques and Developments
1. Introduction: Definition and Basics of Functional Foods
2. Extraction Techniques for Developing Functional Foods
3. Analytical Techniques for Identifying Functional or Bioactive Compounds for Functional Foods
4. Emulsion Technology for Functional Food Development
5. Microencapsulation and Nanoencapsulation for Functional Foods Development
6. Extrusion Techniques for Functional Foods Development
7. Nanotechnology for Functional Foods Development
Part 2: Functional Foods: Sources and Ingredients
8. Fermented Functional Foods of India: Ancient Flavors and Modern Benefits
9. Probiotic, Prebiotic, and Synbiotic as Functional Foods
10. Antioxidant and Omega-3 Fatty Acid -Rich Functional Foods
11. Insects and other animal sources as functional food
12. Plant-Based Dairy Alternatives as Functional Foods
13. Plant-Based Meat Alternatives as Functional Foods
14. Millet-Based Functional Foods
15. Macroalgae (Seaweed) Based Bioactive Compounds with Health Benefits for Functional Foods Development
Part 3: Nutrition and Health
16. Nutraceuticals as Functional Foods
17. Bioaccessibility, bioavailability and metabolism of functional foods
Part 4: Impact and Future
18. Health Benefit of Functional Foods
19. Functional Foods as Sustainable Foods: Challenges and Opportunities
1. Introduction: Definition and Basics of Functional Foods
2. Extraction Techniques for Developing Functional Foods
3. Analytical Techniques for Identifying Functional or Bioactive Compounds for Functional Foods
4. Emulsion Technology for Functional Food Development
5. Microencapsulation and Nanoencapsulation for Functional Foods Development
6. Extrusion Techniques for Functional Foods Development
7. Nanotechnology for Functional Foods Development
Part 2: Functional Foods: Sources and Ingredients
8. Fermented Functional Foods of India: Ancient Flavors and Modern Benefits
9. Probiotic, Prebiotic, and Synbiotic as Functional Foods
10. Antioxidant and Omega-3 Fatty Acid -Rich Functional Foods
11. Insects and other animal sources as functional food
12. Plant-Based Dairy Alternatives as Functional Foods
13. Plant-Based Meat Alternatives as Functional Foods
14. Millet-Based Functional Foods
15. Macroalgae (Seaweed) Based Bioactive Compounds with Health Benefits for Functional Foods Development
Part 3: Nutrition and Health
16. Nutraceuticals as Functional Foods
17. Bioaccessibility, bioavailability and metabolism of functional foods
Part 4: Impact and Future
18. Health Benefit of Functional Foods
19. Functional Foods as Sustainable Foods: Challenges and Opportunities
- Edition: 1
- Latest edition
- Published: February 2, 2026
- Language: English
PK
Pradeep Kumar
Dr. Pradeep Kumar
Pradeep Kumar, PhD, is an Associate Professor in the Department of Botany, University of Lucknow, Lucknow, India. Before this, he served as an Assistant Professor at NERIST, India, and as an Assistant Professor in the Department of Biotechnology at Yeungnam University, South Korea. He was awarded the prestigious PBC Outstanding Postdoctoral Fellowship and worked for over three years as a postdoctoral researcher in the Department of Biotechnology Engineering at Ben-Gurion University of the Negev, Israel.
Dr. Kumar’s research interests include applied microbiology, biocontrol, nanotechnology, phytochemistry, and food sciences. He has published more than 110 peer-reviewed research and review articles, 35 international book chapters, and nine edited books, with over 11,700 citations. He received the Early Career Research Award (2017) from SERB, Government of India, and has served as principal or co-principal investigator for 10 government-funded research projects.
Dr. Madhu Kamle
Dr. Madhu Kamle, PhD, is currently working as an Associate Professor in the Department of Biochemistry, University of Lucknow. Before this, she served as an Assistant Professor in the Department of Forestry at the North Eastern Regional Institute of Science & Technology (NERIST), Nirjuli, Arunachal Pradesh, India. Her research interests include plant biotechnology, plant–microbe interactions, microbial genomics, and plant disease diagnostics. She earned her PhD in Plant Biotechnology from ICAR-CISH, Lucknow, in collaboration with Bundelkhand University, Jhansi, India.
She has been awarded the prestigious PBC Outstanding Postdoctoral Fellowship, as well as a postdoctoral fellowship from the Jacob Blaustein Institutes for Desert Research at Ben-Gurion University of the Negev, Israel. She has also worked as an International Research Professor at the School of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea. Dr. Kamle has over ten years of research experience and has published more than 60 peer-reviewed research and review articles, 20 international book chapters, and 4 edited books, with over 5,850 citations.
Dr. Dipendra Kumar Mahato
Dr. Dipendra Kumar Mahato completed his PhD in Food Science and Technology from Deakin University, Australia. He holds a Master’s degree in Food Science and Technology and a Bachelor’s degree in Biotechnology and has been awarded a Gold Medal for academic excellence. Before pursuing his PhD, he worked as an Editorial Assistant at Aptara Corp., a leading publication house, and gained industrial experience at Panacea Biotec. He also contributed to research projects at the Indian Agricultural Research Institute (IARI), New Delhi, and the Indian Institute of Technology (IIT), Kharagpur.
He was awarded the prestigious Deakin University Postgraduate Research Scholarship (DUPRS) to pursue his doctoral studies in Food and Nutrition. His research interests span food science, new product development, sensory science, microbiology, biotechnology, and consumer-driven innovations for health and well-being. Dr. Mahato has published more than 60 peer-reviewed research and review articles, 26 book chapters, and one edited book, with a total of 5,990 citations.
Affiliations and expertise
Department of Botany, University of Lucknow, Lucknow, IndiaMK
Madhu Kamle
Dr. Madhu Kamle, PhD is currently working as an assistant professor at the Department of Forestry, North Eastern Regional Institute of Science & Technology, Nirjuli, Arunachal Pradesh, India. Her research interests are in plant biotechnology, plant–microbe interactions, microbial genomics, and plant disease diagnosis. She earned her PhD in plant biotechnology from ICARCISH, India, and Bundelkhand University, Jhansi, India. She has been awarded the prestigious PBC Outstanding Postdoctoral Fellowship and a postdoctoral fellowship from the Jacob Blaustein Institute of Desert Research, Ben Gurion University, Israel. She also worked as an international research professor at the School of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea. Dr. Kamle has ten years of research experience and has published more than 52 research and review articles in peer-reviewed journals, 20 international book chapters, and 4 edited books with more than 3368 citations.
Affiliations and expertise
Department of Biochemistry, University of Lucknow, Lucknow, IndiaDM
Dipendra Kumar Mahato
Dr. Dipendra Kumar Mahato completed PhD in Food Science and Technology from Deakin University, Australia. He has a Master degree in Food Science and Technology and a Bachelor degree in Biotechnology. He has been awarded Gold Medal for academic excellence. Before his PhD, Dipendra had worked as Editorial Assistant at Aptara. corp, publication house. He also had an industrial experience with Panacea Biotec. Later, he worked in different research projects at renowned IARI, New-Delhi and IIT, Kharagpur. He was awarded a prestigious Deakin University Postgraduate Research Scholarship (DUPRS), Australia to pursue his PhD in Food and Nutrition. His research area includes food science, new product development, Sensory science, microbiology, biotechnology and innovation in product development in relation to consumer perception, health and wellbeing. He has published more than 50 research and review articles in peer-reviewed journals and 26 book chapters and one edited book with a total of 3005 citations.
Affiliations and expertise
CASS Food Research Centre, Deakin University, Burwood, Australia