AIT’s Prof. Athapol, Dr. Imran and Assoc. Prof. Anil release new book titled ‘Functional Foods and Dietary Supplements’

Three Asian Institute of Technology (AIT) academicians have combined to edit a novel new book titled “Functional Foods and Dietary Supplements”, which offers readers up-to-date information on the engineering aspects of food processing and the health benefits of functional foods.

Published in April 2004 by Wiley-Blackwell (UK), the seventeen-chapter compilation sub-titled “Processing Effects and Health Benefits” contains the latest findings on the health and disease prevention benefits of functional foods.

Edited by Prof. Athapol Noomhorm, Dr. Imran Ahmad, and Assoc. Prof. Anil Kumar Anal of the Food Engineering and Bioprocess Technology (FEBT) field of study at the Asian Institute of Technology’s School of Environment, Resources and Development, the book focuses on functional ingredients of Asian origin that are of interest globally, especially in Western countries.

“Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients from materials which in the West are seen as “alternative”– such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures,” reads the back cover.

Around the world, health-conscious consumers are fueling research and development into functional foods – an emerging field in food sciences in which a particular food is given a health-promotion or disease prevention function by adding new ingredients.

Today’s multibillion-dollar (US) functional food industry strives to identify the suitable extraction or processing techniques for these functional components in order to maximize their beneficial activities. One of the major challenges facing the food industry is finding scientific evidence to support the health benefit claims made for a food ingredient owing to its functionality against disease prevention.

Enhancing the availability of functional components in the human body and related issues are examined in the 499-page publication that highlights the processing effects on active ingredients of various functional food materials.

According to the AIT editors, the publication should be of interest to people from various scientific and clinical backgrounds possessing basic knowledge of nutrition and food processing. It will be of use to those interested in dietary supplements and the development of products that have a beneficial health claim, they say.

Asian Institute of Technology FEBT graduates Shruti Mishra, Alisha Tuladhar, Pananun Thawunporn, Kishore K. Kumaree, Mridula Thapa, Taslima Ayesha Aktar Nasrin, and current doctoral student Khoomtong Atcharaporn, also contributed to the publication along with other international scholars and researchers from nine countries.

The book is available in both hardcover and electronic version.

Processing Effects and Health Benefits

Editors: Athapol Noomhorm, Imran Ahmad and Anil Kumar Anal

ISBN: 978-1-118-22787-9 499 pages, April 2014, Wiley-Blackwell (

Price: US$ 199.95