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With consumer s quest for new functional foods, all eyes are concentrated for new sources of functional ingredients and nutraceuticals. Marine food, due to its phenomenal biodiversity is treasure house of many novel healthy food ingredients and biologically active compounds such as fish oils, fish proteins, bioactive peptides, seaweeds, macroalgae and microalgae. Despite having so much health benefits, marine functional ingredients have been underexploited for food purposes. Thus, this book aims at exploring the Science behind the potential of marine functional ingredients, scope, their source, nature and potential health benefits. Bakery and Pasta products, being most widely consumed food products all over the world are best sources of incorporating the marine functional ingredient and for reaching the targeted population. This book takes insight to the physico-chemical changes, nutritional and microstructure changes in bakery and pasta products on incorporation which will open the new doors of functional foods to tackle chronic health problems. This book covers more than 100 references and will be useful to food manufacturers, scientist, graduate and postgraduate students.

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Shekhar Kadam : Studying M.Sc. (Food Technology) from CFTRI, Mysore and completed B. Tech. (Food Sciences) from CFT, Parbhani, India. Dr. P. Prabhasankar, Ph.D. (Biochemistry): Completed two Post-Doctoral programs (USA), published 40 research papers and filed 6 international patents. He is presently working as Scientist at CFTRI, Mysore, India.

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