1.
Bio Active Ingredients In Processed Foods
S. Husain
2.
The Impact of Natural antioxidants on Human health
Irfan Khan and Saghir Ahmad
3.
Probiotic bacteria used in food: A novel class of antibiofilm agent
Fohad Mabood Husain, Nasser A Al-Shabib, Abdullah Alyousef, Altaf Khan, Mohammed Arshad, Iftekhar Hassan, Iqbal Ahmad
4.
Nutritional Modification In meat Food for protection of human health
Saghir Ahmad and Irfan Khan 5.
Potential of Food Processing by-products as Dietary Fibers
Farhana Masood, Saghir Ahmad, and Abdul Malik
6.
Encapsulation of active ingredients in functional foods: Current trends and future prospects
Ishfaq Hamid Dar and Saghir Ahmad
7.
Cereals as functional ingredients in meat and meat products
Shayeeb ahmad Bhat and Saghir Ahmad
8.
Role of dietary fibres and their preventive measures for human health
Saghir Ahmad and Irfan Khan
9.
Food antioxidants: Functional aspects and preservation during food processing
Insha Zahoor
10.
Dietary Fibre as a Functional Food
Kaiser Younis, Ovais Shafiq Qadri, Kausar Jahan
11.
Functional and nutritional aspects of hydrocolloids and lipids
Nazia Tabassum and Sweta Joshi
12.
Future prospects of Fruit and vegetable based functional foods
Ovais Shafiq Qadri, Kaiser Younis
13.
Role of by-products of fruits and vegetables in the development of functional foods Faizan Ahmad, Sadaf Zaidi and Saghir Ahmad
14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance
Irfan Khan and Saghir Ahmad
15.
Flavonoids: health benefits and their potential use in food systems
Arshied Manzoor and Saghir Ahmad
