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Functional foods : concept to product / edited by Maria Saarela.

Contributor(s): Material type: TextTextSeries: Woodhead Publishing in food science, technology, and nutrition ; no. 205.Publication details: Oxford : Woodhead Pub., 2011.Edition: 2nd edDescription: 1 online resource (xxix, 622 pages) : illustrationsContent type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 0857092553
  • 9780857092557
  • 1845696905
  • 9781845696900
Subject(s): Additional physical formats: Print version:: Functional foods.DDC classification:
  • 615.854 23
LOC classification:
  • QP144.F85
NLM classification:
  • 2012 E-845
  • QU 145.5
Online resources:
Contents:
pt. 1. General issues with functional foods -- pt. 2. Functional foods and health -- pt. 3. Developing functional food products.
Summary: 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 one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two 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 three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and AsiaFocuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseasesExamines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products.
Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
eBook eBook e-Library EBSCO Technology Available
Total holds: 0

Includes bibliographical references and index.

Online resource; title from PDF title page (Knovel, viewed December 16, 2011).

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 one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two 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 three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and AsiaFocuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseasesExamines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products.

pt. 1. General issues with functional foods -- pt. 2. Functional foods and health -- pt. 3. Developing functional food products.

Added to collection customer.56279.3

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