Functional Foods: Concept to Product - Rilegato

Rilegato

ISBN 10: 0849308518 ISBN 13: 9780849308512

Casa editrice: CRC Press, 2000

Riassunto

From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and energy sports bars are filling the grocery shelves. These "functional foods" are hot items for those concerned about their dietary intake, but do they live up to the claims, or is it just another marketing ploy? Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as: Vitamin and mineral fortification Cholesterol reduction Dietary Fiber Probiotics, prebiotics, and synbiotics Antioxidants Phytochemicals Herbs and botanicals Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.

Su questo libro

Contenuti

Introduction
PART I GENERAL ISSUES
Defining Functional Foods, M.B. Roberfroid, Université Catholiquie de Louvain, Brussels
EU Legislation and Functional Foods: A Case Study, P. Berry Ottaway, Consultant, Berry Ottaway and Associates Ltd., Hereford
US Legislation and Functional Health Claims, M.K. Schmidl and T.P Labuza, University of Minnesota
PART II FUNCTIONAL FOODS AND HEALTH
Colonic Functional Foods, R.A. Rastall (University of Reading), R. Fuller (Russett House, Reading), H.R. Gaskins (University of Illinois, Champaign, Urbana), and G.R. Gibson (University of Reading)
Coronary Heart Disease, J.A. Lovegrove and K.G. Jackson, University of Reading
Anti-tumour Properties, I.T. Johnson, Institute of Food Research, Norwich
Functional Foods and Acute Infections: Probiotics and Gastrointestinal Disorders, E. Isolauri and S. Salminen, University of Turku
PART III DEVELOPING FUNCTIONAL FOOD PRODUCTS
Maximizing the Functional Benefits of Plant Foods, D.G. Lindsay, Institute of Food Research, Norwich
Developing Functional Ingredients: A Case Study,A.-S. Sandberg, Chalmers University of Technology, Gothenburg
Functional Fats and Spreads, E.A.M. de Deckere and P.M. Verschuren, Unilever Research, Vlaardingen
Functional Confectionary, E.F. Pickford and N.J. Jardine, Nestlé Product Technology Centre, York
Probiotic Functional Foods, T. Mattila-Sandholm and M. Saarela, VTT Biotechnology, Espoo
Dietary Fibre Functional Products, F. Guillon (URPOI, Centre de Recherches INRA, Nantes), M. Champ (UFDNH, Centre de Recherches INRA, Nantes), and J.-F. Thibault (URPOI, Centre de Recherches INRA, Nantes)
Index

Dettagli dell'edizione

• Editore: CRC Press
• Data di pubblicazione: 2000
• Lingua: Inglese
• ISBN 10: 0849308518
• ISBN 13: 9780849308512
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 356
• Redattore: Gibson Glenn R., Williams Christine M
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile