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Nutraceuticals and Functional Foods

  •  Lessons 10
  •  No. of Downloads 301
  •  Course Type Post Graduate
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INTRODUCTION TO FUNCTIONAL FOOD: DEFINITION, BENEFITS AND ROLE OF CONSUMER AND INDUSTRY IN THE EMERGENT FIELD

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ANTIOXIDANTS: TYPES, CHEMICAL MAKEUP AND MECHANISM OF ACTION AGAINST FREE RADICALS

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ANTIOXIDANTS RICH FOODS AND THEIR BIOCHEMICAL FUNCTIONS (CRANBERRIES, TOMATOES, GARLIC, POMEGRANATE AND DIFFERENT ICE TEAS)

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DIETARY FIBRE: CLASSIFICATION, SOURCES AND BIOCHEMICAL FUNCTIONS OF OATS AND OATS PRODUCTS

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DEVELOPMENT OF PROBIOTICS, PREBIOTICS AND SYMBIOTIC AND THEIR BIOLOGICAL FUNCTIONS

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CHEMISTRY AND HEALTH BENEFITS OF ESSENTIAL FATTY ACIDS (W-3, W-6 & W-9 FATTY ACIDS), PHYTOSTEROLS AND OLIVE OIL

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VITAMINS: TYPES, SOURCES AND THEIR FUNCTIONS

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MINERALS: TYPES, SOURCES AND THEIR FUNCTIONS

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SPORTS DRINK– FORMULATION AND FUNCTIONAL CHARACTERISTICS

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INFANT FORMULA – TRENDS, FORMULATION AND FUNCTIONAL ASPECTS

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