Essentials Of Functional FoodsProviding 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. |
Contents
IV | 3 |
V | 4 |
VI | 8 |
VII | 13 |
VIII | 15 |
XI | 16 |
XII | 17 |
XIII | 19 |
LXV | 218 |
LXVI | 220 |
LXVII | 231 |
LXVIII | 239 |
LXIX | 241 |
LXXI | 248 |
LXXII | 265 |
LXXIII | 266 |
XIV | 25 |
XV | 27 |
XVI | 44 |
XVII | 49 |
XVIII | 62 |
XIX | 89 |
XX | 91 |
XXI | 93 |
XXII | 94 |
XXIV | 95 |
XXV | 99 |
XXIX | 101 |
XXX | 107 |
XXXI | 117 |
XXXIII | 120 |
XXXV | 125 |
XXXVI | 126 |
XXXVII | 128 |
XXXVIII | 129 |
XXXIX | 130 |
XL | 135 |
XLI | 137 |
XLII | 151 |
XLIII | 165 |
XLIV | 170 |
XLV | 173 |
XLVI | 174 |
XLVII | 176 |
XLVIII | 178 |
XLIX | 181 |
L | 182 |
LI | 184 |
LII | 187 |
LIII | 191 |
LIV | 195 |
LV | 197 |
LVI | 198 |
LVII | 205 |
LVIII | 206 |
LIX | 207 |
LX | 209 |
LXI | 211 |
LXII | 213 |
LXIII | 214 |
LXIV | 217 |
LXXIV | 271 |
LXXV | 273 |
LXXVI | 274 |
LXXVII | 275 |
LXXVIII | 286 |
LXXIX | 293 |
LXXX | 294 |
LXXXI | 295 |
LXXXII | 296 |
LXXXIII | 297 |
LXXXIV | 298 |
LXXXV | 301 |
LXXXVI | 303 |
LXXXVII | 305 |
LXXXVIII | 306 |
XC | 307 |
XCI | 308 |
XCII | 309 |
XCIII | 310 |
XCIV | 312 |
XCV | 313 |
XCVII | 314 |
XCVIII | 315 |
XCIX | 319 |
C | 321 |
CI | 322 |
CII | 323 |
CIII | 325 |
CIV | 331 |
CV | 333 |
CVI | 339 |
CXI | 342 |
CXII | 349 |
CXIV | 353 |
CXVII | 363 |
CXVIII | 364 |
CXIX | 367 |
CXX | 372 |
CXXI | 374 |
CXXII | 377 |
CXXIII | 379 |
CXXIV | 380 |
CXXV | 381 |
CXXVI | 383 |
Common terms and phrases
absorption amino acid analytical antioxidant AOAC International aseptic beta carotene bioavailability blood bran calcium cancer carbohydrates casein cells chemical cholesterol Clin Nutr clinical coli colon components compounds concentration consumer consumption Dairy diarrhea diet dietary fiber dietary supplement digestion disease effects enzymes factors fatty acids FD&C Act fermentation flavor food ingredients food products Food Sci Food Technol functional foods glucose growth guar gum health claims heat human milk immune inactivation increase infant formula inhibit intake intestinal irradiation isoflavones labeling Labuza TP Lactobacillus GG lactoferrin levels linoleic acid lipids medical foods metabolism microbial microflora microorganisms microwave minerals molecules nutrient nutritional Official Methods oxidation packaging pathogens Pediatr phospholipids plasma potential prevention probiotic processing protein rats reduced regulation risk role safety Salmonella sample serum soluble Source soybean specific structure-function claims studies substance temperature tion treatment vitamin vitamin E vitro water activity whey xylitol
Popular passages
Page 384 - March 2000 on the approximation of the laws of the member states relating to the labelling, presentation and advertising of foodstuffs (Official Journal of the European Communities (LI 09) of 6 May 2000, pp.
Page 384 - Regulation (EC) no 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients.
References to this book
Functional Food Ingredients and Nutraceuticals: Processing Technologies John Shi Limited preview - 2006 |
Functional Food Ingredients and Nutraceuticals: Processing Technologies John Shi Limited preview - 2006 |