This review delves into the concept of nutrition by design, exploring the relationship between
poultry production, the utilization of dietary by-products to create functional foods, and their …

Agro-industrial by-products (AIBPs) that are not intended for human consumption can be
used as alternatives to conventional feedstuffs in animal nutrition to produce animal …

Scientific rational exists for the formulation of poultry diets. However, this practice is now
being impacted, and sometimes overshadowed, by societal issues that for the most part are …

“Let food be the medicine”(Hippocrates) is a historic quote that became the basis of food
science and nutraceuticals. Due to their possible therapeutic advantages, extracts from food …

Functional Foods and Biotechnology focuses the information from the recently published
Food Biotechnology to illuminate the role of biochemical processing in the improvement of …

Consumers demand both safer and more nutritious food products exempt of non-natural
origin preservatives or other food additives. In this frame, products with lower fat content …

This book compiles updated information about the role and health benefits of various
bioactives in food. Different chapters are contributed by academicians, food scientists …

A promising approach to improving health care would be to produce a healthier food supply
as a preventive health care strategy. The food supply could be improved by producing …

Nutraceuticals and/or functional foods are a fast‐growing, multi‐billion‐dollar global industry
that has been expanding annually. This chapter provides an overview of nutraceuticals and …

Nutritional interventions are associated with transient deviations of homeostasis within the
human body. The role of a balanced nutrition is, firstly, to ensure an adequate intake of …