Functional Foods and Nutraceuticals Food Tech 6th Sem Syllabus for B.Tech 2017 Regulation Anna Univ (Professional Elective II) detail syllabus for Food Technology (Food Tech), 2017 regulation is collected from the Anna Univ official website and presented for students of Anna University. The details of the course are: course code (FD8005), Category (PE), Contact Periods/week (3), Teaching hours/week (3), Practical Hours/week (0). The total course credits are given in combined syllabus.
For all other food tech 6th sem syllabus for b.tech 2017 regulation anna univ you can visit Food Tech 6th Sem syllabus for B.Tech 2017 regulation Anna Univ Subjects. For all other Professional Elective II subjects do refer to Professional Elective II. The detail syllabus for functional foods and nutraceuticals is as follows.
Course Objective:
- To understand the basic concepts of Nutraceuticals and functional food, their chemical nature and methods of extraction.
- To understand the role of Nutraceuticals and functional food in health and disease
Unit I
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Unit II
Analysis of Phytochemicals
Qualitative and quantitative methods: phytoestrogens in plants; isoflavones; flavonols, polyphenols, tannins, saponins, lignans, Chitin; Carotenoids – Factors affecting bioavailability, chemical and histochemical characterization of cell wall polysaccharides in almond seed in relation to lipid bioavailability.
Unit III
Assessment of Antioxidant Activity
In vitro and In vivo methods for the assessment of antioxidant activity, Comparison of different In Vitro methods to evaluate the antioxidant, Prediction of the antioxidant activity of natural phenolics from electrotopological state indices, Optimising phytochemical release by process technology;
Variation of Antioxidant Activity during technological treatments, new food grade peptidases from plant sources
Unit IV
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Unit V
Safety Issues
Health Claims, regulations and safety issues- International and national.
Course Outcome:
- Knowledge of the basic concepts of Nutraceuticals and functional food, their chemical nature and methods of extraction
- Understand the role of Nutraceuticals and functional food in health and disease
Text Books:
- Bisset, Normal Grainger and Max Wich H Herbal Drugs and Phytopharmaceuticals, II Edition, CRC, 2001.
- Wildman, Robert Handbook of Nutraceuticals and Functional Foods. CRC, 2006.
- Webb, P P. Dietary Supplements and Functional Foods. Blackwell, 2006.
- Ikan, Raphael Natural Products: A Laboratory Guide, 2nd Edition, Academic Press / Elsevier, 2005.
- Tipnis, H.P. Bioavailability and Bioequivalence: An Update New Age International,
References:
- Shi, John, FereidoonShahidi and Chi-Tang Ho Asian Functional Foods. CRC/Taylor &Francis, 2007.
- Watson, Robald Ross Functional Foods and Nutraceuticals in Cancer Prevention. Blackwell Publishing, 2007.
- Gibson, G.R. and C.M.Willams. Functional Foods: Concept to Product. Woodhead, 2000.
- Hanson, James R. Natural Products: The Secondary Metabolites, Royal Society of Chemistry, 2003.
For detail syllabus of all other subjects of B.Tech Food Tech, 2017 regulation do visit Food Tech 6th Sem syllabus for 2017 Regulation.
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