This book focuses on a comprehensive review of each aspect of functional foods ranging from their importance, sources, regulations and safety. It starts with basic definitions to need of functional foods and their systematic classification, in detail. It assembles wide-ranging recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products and micro-organisms. In addition, it discusses market scenario of functional foods and also the technological problems faced during the...