Functional Foods: Concept to Product - Couverture rigide

Couverture rigide

ISBN 10 : 1845696905 ISBN 13 : 9781845696900

Editeur : Woodhead Publishing Ltd, 2011

Synopsis

The first edition of Functional foods quickly established itself as an essential and authoritative guide to this area. It sets itself apart from most other publications in the field as it presents information on regulatory aspects, health effects of functional food components and technical aspects of the production of functional foods in one volume. There has been a remarkable amount of research devoted to health-promoting foods in the last eight years and the functional food market has growth significantly. This new edition brings the text up-to-date and contains additional contributions from leaders in the field.

Key Features: provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia; focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases; examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products.

Contents: Part 1 General issues with functional foods: Defining functional foods and associated claims; EU legislation and functional foods: A case study; US regulation of functional foods; Australian and New Zealand regulations on nutrition, health and related claims made on foods; Legislation of functional foods in Asia; Consumers and health claims for functional foods. Part 2 Functional foods and health: Functional foods and acute gastrointestinal infections; Functional foods and coronary heart disease (CHD); Anti-tumour properties of functional foods; Functional foods and obesity; Functional foods and prevention of diabetes; Functional foods and cognition; Functional foods and bone health. Part 3 Developing functional food products: Maximising the functional benefits of plant foods; Developing functional ingredients: a case study of pea protein; Functional fats and spreads; Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients; Probiotic functional foods; Functional foods for the gut: Probiotics, prebiotics and synbiotics; Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum; Functional meat products; Functional soy products; Functional seafood products; Dietary fibre functional products.

A propos du livre

À propos de l?auteur

Dr Maria Saarela is a Chief Research Scientist in Microbiology at the VTT Technical Research Centre of Finland and is widely regarded for her research expertise in probiotics, health-benefiting microbes, and functional foods.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2011
• ISBN 10: 1845696905
• ISBN 13: 9781845696900
• Reliure: Relié
• Langue: anglais
• Numéro d'édition: 2
• Nombre de pages: 672
• Éditeur: Saarela Maria
• Coordonnées du fabricant: non disponible