Functional Foods: Principles and Technology - Couverture rigide

Couverture rigide

ISBN 10 : 1845695925 ISBN 13 : 9781845695927

Editeur : Woodhead Publishing Ltd, 2009

Synopsis

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area.

The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus 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. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.

Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.

Key Features: Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories. Introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties. Examines food constituents such as antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy.

Contents: Antioxidants and antioxidant rich foods; Dietary fiber and dietary fiber rich foods; Prebiotics and probiotics; Lipids and lipid related functional foods; Vitamins and minerals as functional ingredients; Soy food products and their health benefits; Sports drinks; Human milk and infant formula.

A propos du livre

À propos 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.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2009
• Langue: anglais
• ISBN 10: 1845695925
• ISBN 13: 9781845695927
• Reliure: Relié
• Nombre de pages: 368
• Éditeur: Guo PhD Mingruo
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible