Handbook of Research on Food Science and Technology

Discover the essential insights in the Handbook of Research on Food Science and Technology, expertly edited by Monica Chavez-Gonzalez and published by Apple Academic Press Inc. in 2019. This comprehensive volume, part of a three-volume series, spans 276 pages and delves into the fascinating world of functional foods and nutraceuticals.

In this crucial volume, readers will explore innovative chapters that discuss the role of nutraceuticals in treating cancer and neurodegenerative diseases, as well as the latest trends in functional foods related to noncommunicable diseases. The book also examines the synergistic effects of food trends, the significance of bioactive peptides, and the use of agave fructans as functional components in various food products.

Whether you are a professional in the food industry, a researcher, or simply passionate about food science, this handbook is an invaluable resource that will enhance your understanding of the intersection between food and health.