Functional foods : concept to product
- 其他作者：
- 出版： Oxford ;Philadelphia : Woodhead Pub 2011
- 叢書名： Woodhead Publishing series in food science, technology and nutrition ;no. 205
- 主題： Functional Food , Health Promotion--methods. , Nutritive Value , Functional foods. , Diet therapy.
- 版本：2nd ed. /
- ISBN： 9781845696900 (hbk.) :: US$266.16 、 1845696905(hbk.) 、 9780857092557 (hbk.) 、 0857092553 (hbk.)
- 一般註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005193183 | 機讀編目格式
館藏資訊
摘要註
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part 1 provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part 2 focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part 3 looks at the development of functional food products. Topics covered include maximizing the functional benefits of plant foods, dietary fiber, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids PUFAs