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1 Chapter 2Figure 2.1 Health effects of orally administered prebiotic substrates. Adapted f...Figure 2.2 Mechanism of action of a complementary synbiotic.Figure 2.3 Mechanism of action of a synergistic synbiotic.Figure 2.4 Synbiotics health benefits tested with human trials. Adapted from Swa...

2 Chapter 4Figure 4.1 Sorghum grain and its anatomical parts.Figure 4.2 Millet grain and its anatomical parts.Figure 4.3 Schematic representation of phytic acid.Figure 4.4 Structure of arabino-xylo-oligosaccharides from wheat bran hemicellul...Figure 4.5 Applications of xylo-oligosaccharides (XOs).Figure 4.6 Gluten-free products market, by region (USD million) from 2016-2023.Figure 4.7 Major beverage sectors and segments throughout the world.

3 Chapter 5Figure 5.1 Main mechanisms of action of probiotics.Figure 5.2 Selection criteria for a prebiotic as a food ingredient [64, 65].Figure 5.3 Mechanism of action of prebiotics and probiotics in the body [60, 62]...Figure 5.4 Some applications of prebiotics in dairy products [67].Figure 5.5 Processing of functional dairy products.

4 Chapter 8Figure 8.1 Steps involved in preparation of fish protein hydrolysates.Figure 8.2 Steps involved in preparation of fish crude oil.Figure 8.3 Various stages involved in obtaining refined fish oil.Figure 8.4 Extraction of chitin.Figure 8.5 Various processing methods of fish roe protein concentrates.

5 Chapter 9Figure 9.1 The world millet production by country in 1000 MT [10, 15].

6 Chapter 10Figure 10.1 Different stages of mushroom life cycle [14].Figure 10.2 Physiological structure of mycelium (schematic representation) adopt...Figure 10.3 A possible mechanism for ergosterol induced antitumor activity again...

7 Chapter 11Figure 11.1 Action mechanisms of probiotics. Probiotics offer several means of b...Figure 11.2 Action mechanisms of prebiotics. Upon selective utilization of prebi...

8 Chapter 13Figure 13.1 Double emulsion (water-in-oil-in-water) structure [2].Figure 13.2 Conventional method of double emulsion formation [17].Figure 13.3 Double emulsion physical instability mechanism.Figure 13.4 Mechanism of active molecule release.

9 Chapter 14Figure 14.1 Chemical structures of biopolymers used in functional food packaging...Figure 14.2 Limitations of conventional food packaging materials.