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Essentials of Functional Foods

By: Mary K Schmidl and Theodore P Labuza

395 pages, Figs, tabs

Aspen Publishers

Hardback | Dec 2000 | #124486 | ISBN: 0834212617
Availability: Usually dispatched within 1-2 weeks Details
NHBS Price: £149.00 $196/€169 approx

About this book

Providing an overview, depth, and expertise, "Essentials of Functional Foods" is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.


Introduction. Relationship of Food, Nutrition, and Health. TECHNOLOGICAL ASPECTS. Functional Foods and Dietary Supplements. Thermal and Non-Thermal Preservation Methods. Flavoring Systems for Functional Foods. Measurements of Nutrients and Chemical Components and Their Bioavailability. PRODUCT GROUPS. Infant Formulas and Medical Foods. Dietary Supplements. Dairy Ingredients As A Source of Functional Foods. Pre. and Probiotics. Fats and Oils and Their Effects on Health and Disease. The Soybean As a Source of Bioactive Molecules. NUTRITIONAL ASPECTS. Dietary Fiber and Its Physiological Effects. Food Fortification with Vitamin and Mineral Nutraceuticals. Antioxidants and Their Effect on Health. SAFETY AND EFFICACY. Assessment of Safety and Efficacy of Functional Foods and Ingredients. REGULATORY ISSUES. U.S. Government Regulation of Food With Claims for Special Physiological Value. Regulatory Issues-Europe and Japan. Index

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