JNTUA B.TECH R 19 4-2 Syllabus For Nutraceuticals and functional foods PDF 2022
February 14, 2022 2022-02-14 21:35JNTUA B.TECH R 19 4-2 Syllabus For Nutraceuticals and functional foods PDF 2022
JNTUA B.TECH R 19 4-2 Syllabus For Nutraceuticals and functional foods PDF 2022
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You will be able to find information about Nutraceuticals and functional foods along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Nutraceuticals and functional foods after reading this blog. Nutraceuticals and functional foods has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Nutraceuticals and functional foods can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.
All of the Topic and subtopics related to Nutraceuticals and functional foods are mentioned below in detail. If you are having a hard time understanding Nutraceuticals and functional foods or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.
Nutraceuticals and functional foods Unit One
Introduction, definition, Modification in the definition of nutraceuticals. Classification of nutraceuticals, Nutraceuticals market scenario, formulation considerations. Challenges for Nutraceuticals.
Nutraceuticals and functional foods Unit Two
Nutraceuticals value of spices and seasoning –Turmeric, Mustard, Chilli, Cumin, Fenugreek, Black Cumin, Fennel, Asafoetidia, Garlic, Ginger, Onion, Clove, Cardamom etc., Nutraceuticals from Fruits And Vegetables –Mango, Apple, Grapes, Bel, Banana, Broccoli, Tomato, Bitter Melon, Bitter Orange etc.
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Nutraceuticals and functional foods Unit Three
Omega -3 fatty acids from fish-Typical properties, structural formula, functional category. CLA-typical properties, structural formula, functional category. Application in Nutraceuticals. Calcium, chromium, copper, iodine, iron, magnesium, Zn-mechanism of action, bioavailability, uses and deficiency, dietary sources.
Nutraceuticals and functional foods Unit Four
Definition, classification –Type of classification (Probiotics, probiotics and synbiotics: Taxonomy and important features of probiotic microorganisms. Health effects of probiotics including mechanism of action. Probiotics in various foods: fermented milk products, non-milk products etc. Prebiotics. Definition, chemistry, sources, metabolism and bioavailability, effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases, perspective for food applications for the following: Non-digestible carbohydrates/oligosaccharides: Dietary fibre, Resistant starch, Gums.
Nutraceuticals and functional foods Unit Five
Phytosterol, Fatty Acids, Carotenoids, Anthocyanins, Carotenoids, Amino Acids, Water Soluble Vitamins, Free radical biology and antioxidant activity of nutraceuticals. Regulations ofNutraceuticals and Functional Foods in India and rest of the world.
Nutraceuticals and functional foods Course Objectives
To understand the interrelationship between nutraceuticals and health maintenance. Cite the evidence supporting the efficacy and safety of nutraceutical and functional food products To explain the metabolic consequences of nutraceuticals and functional foods. Describe the physiologic and biochemical changes associated with consumption of nutraceuticals
Nutraceuticals and functional foods Course Outcomes
Students will get know the nutraceuticals and its active components in different foods, regulations on nutraceuticals in India.
Nutraceuticals and functional foods Text Books
1.“Handbook of Nutraceuticals and Functional Foods. Yashwant Pathak, Vol. 1. (Ingredients, formulations, and applications)” CRC Press 2005. 2.“Handbook of Nutraceuticals and Functional Foods”. Robert Wildman, 2ndEdition. CRC Press 2001.
Nutraceuticals and functional foods Reference Books
1.B. Shrilakshmi, “Dietetics”, 5thEdition, New Age International (P) Ltd., New Delhi, 2005. 2.A. E. Bender, “Nutrition and Dietetic Foods”, Chem. Pub. Co. New York, 2ndEdition, 2004. 3.P. S. Howe,“Basic Nutrition in Health and Disease”,2ndEdition,W. B. Saunders Company, London, 2003. 4.Kramer, “Nutraceuticals in Health and Disease Prevention”, Hoppe and Packer, Marcel Dekker, Inc., NY 2001. 5.Bao and Fenwick, “Phytochemicals in Helath and Disease”, Marcel Decker, Inc. NY 2004.
Scoring Marks in Nutraceuticals and functional foods
Scoring a really good grade in Nutraceuticals and functional foods is a difficult task indeed and CynoHub is here to help!. Please watch the video below and find out how to get 1st rank in your B.tech examinations . This video will also inform students on how to score high grades in Nutraceuticals and functional foods. There are a lot of reasons for getting a bad score in your Nutraceuticals and functional foods exam and this video will help you rectify your mistakes and help you improve your grades.
Information about JNTUA B.Tech R 19 Nutraceuticals and functional foods was provided in detail in this article. To know more about the syllabus of other Engineering Subjects of JNTUH check out the official CynoHub application. Click below to download the CynoHub application.
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