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Essentials of Functional Foods

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0 8342 1261 7
1.60 LBS
Calculated at checkout

Product Description

I. Introduction: Relationship of food, nutrition & health, II. Technological Aspects: Functional foods & dietary supplements: Product safety, good manufacturing practice regulations & stability testing, Thermal & nonthermal preservation methods, Flavoring systems for functional foods, Measurements of nutrients & chemical components & their bioavailability, III. Product Groups: Infant formulas & medical foods, Dietary supplements, Dairy ingredients as a source of functional foods, Pre- & probiotics, Fats & oils: effects on health & disease, Soybean as a source of bioactive molecules, IV. Nutritional Aspects: Dietary fiber & its physiological effects, Food fortification: vitamin & mineral nutraceuticals, Antioxidants & their effect on health, V. Safety & Efficacy: Assessment of safety & efficacy of functional foods & ingredients, VI. Regulatory Issues: U.S. Government regulation of food with claims for special physiological value, Regulatory issues: Europe & Japan.  

Mary K Schmidl & Theodore P Labuza, 2000, 395 p, illustrated.  (List: $199.00)  $75.00

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