Functional foods : concept to product /
edited by Maria Saarela..
- 2nd ed.
- Oxford, UK ; Philadelphia, PA : Woodhead Pub., 2011.
- xxix, 640 p. : ill. ; 25 cm.
- Woodhead Publishing series in food science, technology and nutrition, no. 205 2042-8049 ; .
- Woodhead Publishing in food science, technology, and nutrition ; no. 205. .
Includes bibliographical references and index.
Defining functional foods and associated claims / EU legislation and functional foods: a case study / U.S. regulation of functional foods / Australia and New Zealand regulations on nutrition, health and related claims made on foods / Legislation of functional foods in Asia / Consumers and health claims for functional foods / Functional foods and acute gastrointestinal infections / Functional foods and coronary heart disease (CHD) / Anti-tumour properties of functional foods / Functional foods and obesity / Functional foods and prevention of diabetes / Functional foods and cognition / Functional foods and bone health / Maximising the functional benefits of plant foods / Developing functional ingredients: a case study of pea protein / Functional fats and spread / Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients / Probiotic functional foods / Functional foods for the gut: probiotics, prebiotics and synbiotics / Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum / Functional meat products / Functional soy products / Functional seafood products / Dietary fibre functional products / M. Roberfroid -- Berry Ottaway and S. Jennings -- J. E. Hoadley -- D. Ghosh -- J. Zawistowski -- L. Lähteenmäki -- H. Szajewska -- Julie A. Lovegrove and Kim G. Jackson -- I. T. Johnson -- S. B. Myrie and P. J. H. Jones -- J. Lindström and S. M. Virtanen -- A. Scholey ... [et al.] -- S. J. Whiting and H. Vatanparast -- D. G. Lindsay -- A.-S. Sandberg -- A. Turpeninen and P. Merimaa -- C. Jacobsen -- M. H. Saarela -- A. Drakoularakou, R. Rastall and G. Gibson -- H. J. Korhonen -- K. Arihara and M. Ohata -- C. W. Xiao -- M. Careche and A. J. Borderias -- F. Guillon ... [et al.].
Annotation 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.
9781845696900 (print) 1845696905 (print)
2013427738
101585517 DNLM 015848536 Uk
Functional foods. Diet therapy. Functional Food. Health Promotion--methods. Nutritive Value.