Fermentative Nutraceuticals

Fermentative Nutraceuticals, the latest volume in the series Bioprocessing in Food Science, presents recent advances and breakthroughs in bioactive peptides derived from fermented foods, highlighting their applications as nutraceuticals. This volume explores opportunities for product design and innovation in food processing.
Bioprocessing in Food Science is a series of volumes that comprehensively covers unit operations in food processing. This latest installment addresses the advances, breakthroughs, and challenges associated with fermentative nutraceuticals.
The demand for food nutraceuticals and functional foods is growing among consumers worldwide. Academia, researchers, and the food industry are working in a fragmented manner, with technologies developed at each level often not compiled in a unified resource for stakeholders. Typically, the foods we consume are enriched with certain nutrients but deficient in others. Microbial fermentation can enhance the nutritional properties of food. Bioactive peptides produced through fermentation exhibit antioxidative, anticancer, and antidiabetic properties. Increased efforts from the food industry are needed to focus research on peptides and their applications as food-grade preservatives and functional food ingredients.
This groundbreaking volume provides a comprehensive compilation of existing research, practical applications, and future research prospects. The editors and contributing experts have made an earnest effort to include every possible detail, presenting an up-to-date repository of scientific literature and their own research findings. This volume is an invaluable resource for students, researchers, product developers, and industry professionals.

Meena Sindhu, PhD, is a scientist in the Department of Microbiology at CCS Haryana Agricultural University, Hisar, India. She has published numerous research papers in scientific journals and book chapters for international publishers. She has also authored two books focused on biotechnology. Her areas of expertise include microbial fermentation, enzyme technology, and biocontrol. Dr. Sindhu is currently researching the extraction of bioactive peptides and their physiological functions from cereals and pseudocereals.
Anil Panghal, PhD, is an assistant scientist in the Department of Processing and Food Engineering at CCS Haryana Agricultural University. Previously, he worked as a production manager at Nestlé for nine years. His areas of expertise include bioprocessing, manufacturing, food chemistry, food science and technology, food safety management systems (FSMS), and nutrition. He earned his PhD in food technology, focusing on the molecular and physicochemical quality aspects of commercial wheat varieties. Dr. Panghal has published numerous research papers in reputable journals and book chapters for international publishers.