Functional Foods - Couverture souple

Couverture souple

ISBN 10 : 044319100X ISBN 13 : 9780443191008

Editeur : Woodhead Publishing, 2024

Synopsis

Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.

A propos du livre

À propos de l'auteur

Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.

Détails de l'édition

• Éditeur: Woodhead Publishing
• Date d'édition: 2024
• Langue: anglais
• ISBN 10: 044319100X
• ISBN 13: 9780443191008
• Reliure: Broché
• Numéro d'édition: 2
• Nombre de pages: 424
• Éditeur: Guo
• Coordonnées du fabricant: non disponible
• Personne responsable: Barbara Criscuolo; b.criscuolo@lswr.it; ; Via Spadolini, 7; Milano; 20141; Italie