Details

Autor(en) / Beteiligte

• Guo, Mingruo,

Titel

Functional foods : principles and technology

Ist Teil von

• Gale eBooks

Ort / Verlag

Cambridge : Woodhead Publishing,

Erscheinungsjahr

2009

Link zum Volltext

• Elsevier Books AutoHoldings

Beschreibungen/Notizen

• Description based upon print version of record.
• Includes bibliographical references and index.
• Cover; Functional foods: principles and technology; Copyright; PREFACE; DEDICATION; CONTENTS; Chapter 1 INTRODUCTION; Chapter 2 ANTIOXIDANTS AND ANTIOXIDANT RICH FOODS; AUTOXIDATION; FOODS RICH IN ANTIOXIDANTS; THERAPEUTIC EFFECTS OF CRANBERRY; GRAPES; TOMATO; GARLIC; TEA; SYNTHETIC ANTIOXIDANTS; MECHANISMS OF ACTION OF ANTIOXIDANTS; SUMMARY; Chapter 3 DIETARY FIBER AND DIETARY FIBER RICH FOODS; DIETARY FIBER METABOLISM IN GASTROINTESTINAL TRACT; PHYSIOLOGICAL FUNCTIONS OF DIETARY FIBER
• PROPERTIES AND PHYSIOLOGICAL EFFECTS OF SELECTED NON DIGESTIBLE POLYSACCHARIDES (NDP) AND NON DIGESTIBLE OLIGOSACCHARIDES (NDO)PROPERTIES OF ISOLATED FIBER IN FOOD APPLICATIONS; OATS; SUMMARY; Chapter 4 PREBIOTICS AND PROBIOTICS; PREBIOTICS; INULIN; TYPES OF PREBIOTICS OTHER THAN INULIN AND FOS; SYMBIOTICS; SUMMARY; Chapter 5 LIPIDS AND LIPID RELATED FUNCTIONAL FOODS; CHEMISTRY AND NOMENCLATURE; DIETARY SOURCES; HEALTH IMPLICATION; TYPES OF OLIVE OIL; SUMMARY; Chapter 6 VITAMINS AND MINERALS AS FUNCTIONAL INGREDIENTS; VITAMINS; FAT SOLUBLE VITAMINS; WATER SOLUBLE VITAMINS; MINERALS; SUMMARY
• REFERENCESCHAPTER 7 SOY FOOD PRODUCTS AND THEIR HEALTH BENEFITS; PROTEIN; FAT; CARBOHYDRATES; MINERALS; PHENOLIC ACIDS; VITAMINS; NUTRITIONAL AND PHYSIOLOGICAL PROPERTIES; ROLE OF SOY PRODUCTS IN PREVENTION OF CHRONIC DISEASES; SUMMARY; Chapter 8 SPORTS DRINKS; INGREDIENTS; Chapter 9 HUMAN MILK AND INFANT FORMULA; RECENT DEVELOPMENTS IN INFANT FORMULA FORMULATION; Appendix LABORATORY MANUAL; LABORATORY 1 ICED TEA; LABORATORIES 2 AND 3 SYMBIOTIC YOGURT AND YOGURT BEVERAGE; LABORATORY 4 SPORTS DRINK; LABORATORY 5 SOY MILK AND TOFU; INDEX
• Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area.The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focu
• English
• Description based on online resource; title from PDF title page (ebrary, viewed January 14, 2014).