تخطى إلى المحتوى الرئيسي
واجهة جانبية
FirstUniv
Courses
Liberal Arts & Science
Management
Data Science & AI
Software & Technology
Quantum Computing
Exam Prep
Interview Prep
Other Courses
Events
Calendar
Month view
Day view
Why First Univ
العربية (ar)
English (en)
العربية (ar)
بحث
اغلاق
بحث
تبديل إدخال البحث
أنت الآن تدخل بصفة ضيف (
تسجيل الدخول
)
2018-19-ESU009
عام
Lecture 1 - Introduction and definitions of nutraceutical & functional foods
Lecture 2 - Nature of nutraceutical & functional foods
Lecture 3 - Scopes of nutraceuticals & functional foods
Lecture 4 - Nutraceuticals & functional foods applications and there health benefits
Lecture 5 - Nutraceuticals compounds
Lecture 6 - Classification of nutraceuticals compounds based on chemical and biochemical nature
Lecture 7 - Classification of nutraceuticals compounds isoprenoids derivatives
Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates
Lecture 9 - Classification of nutraceuticals compounds fatty acid and amino acid based
Lecture 10 - Classification of nutraceuticals compounds microbes and minerals
Lecture 11 - Nutraceuticals for special situation such as cancer
Lecture 12 - Nutraceuticals for special situation such as coronary heart disease
Lecture 13 - Nutraceuticals for special situation such as stress, osteoporosis and hypertension
Lecture 14 - Antioxidants and other phytochemicals.
Lecture 15 - Phytochemicals (isoflavones, etc)
Lecture 16 - Role of antioxidants as nutraceuticals & functional foods
Lecture 17 - Role of phytochemicals as nutraceuticals & functional foods
Lecture 18 - Dietary fibers as functional foods
Lecture 19 - Complex carbohydrates as functional foods
Lecture 20 -- Protein as functional food ingredients
Lecture 21 - Probiotic foods and their types
Lecture 22 - Functional role of probiotic foods
Lecture 23 - Herbs as functional supplements
Lecture 24 - Health promoting activity of common herbs
Lecture 25 - Prebiotics and their role
Lecture 26 - Cereal products as functional foods-oats.
Lecture 27 - Cereal products as functional foods- wheat bran, rice bran etc.
Lecture 28 - Coffee as functional food beverage/drinks
Lecture 29 - Tea as functional food beverage/drinks
Lecture 30 - Other beverage (wines) as functional foods/drinks
Lecture 31 - Olive oil and its health benefits as nutraceuticals
Lecture 32 - Coffee, tea and their protective effects
Lecture 33 - Effect of processing on nutraceuticals compounds
Lecture 34 - Effect of storage on nutraceutical compounds
Lecture 35 - Interaction of various environmental factors on the potential of such foods
Lecture 36 - Nutraceuticals stability concerns
Lecture 37 - Nutraceuticals shelf life testing
Lecture 38 - Marketing issues for nutraceuticals
Lecture 39 - Marketing issues for functional foods
Lecture 40 - Regulatory issues for nutraceuticals
Lecture 41 - Regulatory issues for functional foods
Lecture 42 - Recent developments in the area of nutraceuticals
Lecture 43 - Recent developments in the area of functional foods
Lecture 44 - Recent advances in the area of nutraceuticals
Lecture 45 - Recent advances in the area of functional foods
الصفحة الرئيسية
التقويم
Nutraceuticals & Functional Foods
الصفحة الرئيسية
المقررات الدراسية
Foundation Courses
2018-19-ESU009
Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates
Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates
Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates
التأشير بأنه منجز
اضغط على وصلة
Lecture 8.pdf
لاستعراض الملف
► Lecture 7 - Classification of nutraceuticals compounds isoprenoids derivatives
الانتقال إلى...
الانتقال إلى...
Announcements
Feedback - Nutraceuticals and Functional Foods - Dr. Rahul Thory
Nutraceuticals and functional foods ESU 009
Nutraceuticals and functional foods syllabus
Assignment 1 - Nutraceuticals for cancer and CVD
Assignment 2 - Dietary fiber
Assignment 3 - Probiotics
Lecture 1 - Introduction and definitions of nutraceutical & functional foods
OER 1 Nutraceuticals
OER 2 Nutraceuticals 2
Lecture 2 - Nature of nutraceutical & functional foods
Lecture 3 - Scopes of nutraceuticals & functional foods
OER 3 Scopes of nutraceuticals and functional foods
Lecture 4 - Nutraceuticals & functional foods applications and there health benefits
OER 4 Nutraceuticals for various disease
Lecture 5 - Nutraceuticals compounds
Lecture 6 - Classification of nutraceuticals compounds based on chemical and biochemical nature with suitable and relevant description
Lecture 7 - Classification of nutraceuticals compounds isoprenoids derivatives
Lecture 9 - Classification of nutraceuticals compounds fatty acid and amino acid based
Lecture 10 - Classification of nutraceuticals compounds microbes and minerals
Lecture 11 - Nutraceuticals for cancer
Lecture 12 - Nutaceuticals for coronary herat disease
Lecture 13 - Nutraceuticals for stress and osteoporosis
Lecture 14 - Antioxidants and other phytochemicals
Lecture 15 - Isoflavones
Lecture 16 - Role of antioxidants as nutraceuticals and functional foods
Lecture 17 - Role of phytoochemicals
Lecture 18 - Dietary fibers as functional foods
Lecture 19 - Complex carbohydrates as functional foods
Lecture 20 - Proten as functional food
Lecture 21 - Probiotic foods and their types
Lecture 22 - Functional role of probiotics
Lecture 23 - Herbs as functional supplements
Lecture 24 - Health promoting activity of common herbs
Lecture 25 - Prebiotics and their role
Lecture 26 - Cereal products as functional foods- oats
Lecture 27 - Cereal as a functional foods
Lecture 28 - Coffee as functional foods
Lecture 29 - Tea as functional food
Lecture 30 - Wine as functional foods
Lecture 31 - oils as functional foods
Lecture 32 - Coffee, tea and their protective effects
Lecture 33 - Effects of processing on nutraceuticals
Lecture 34 - Effect of storage on nutraceuticals
Lecture 35 - Effect of environmental factors on nutraceuticals
Lecture 36 - Nutraceutical stability concern
Lecture 37 - Nutraceuticals shelf life
Lecture 38 - Marketing issues for nutraceuticals
Lecture 39 - Marketing issues for functional foods
Lecture 40 - Regulatory issues for nutraceuticals
Lecture 41 - Regulatory issues for functional foods
Lecture 42 - recent development in area of nutraceuticals
Lecture 43 - Recent developments in the area of functional foods
Lecture 44 - Recent advances in the are of nutraceuticals
Lecture 45 - Recent advances in the area of functional foods
Lecture 9 - Classification of nutraceuticals compounds fatty acid and amino acid based ◄