Articoli correlati a Functional Foods: Concept to Product
Functional Foods: Concept to Product - Rilegato
Libro 111 di 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Sinossi
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 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).
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Informazioni sull'autore
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.
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