Functional Foods: Principles and Technology - Couverture rigide
Livre 177 sur 282: Woodhead Publishing Series in Food Science, Technology and Nutrition
Présentation de l'éditeur
Functional foods―products which have health-promoting properties over and beyond their nutritional value―have become a significant food industry sector. This volume provides an authoritative introduction to the key scientific aspects and major product categories in this area. It focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. It also explores industry and consumer roles and examines antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy. The Appendix contains laboratory exercises.
Biographie de l'auteur
Dr Mingruo Guo is Professor in the Department of Food and Nutritional Sciences, University of Vermont, USA. He is highly regarded for his teaching, research and product development in the area of functional foods.
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