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| Foods which have health-promoting properties over and beyond their nutritional value - products known as functional foods - have become a significant industry sector. 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 focus on the most significant product categories, reviewing ingredient sources, classification, properties, therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation. |
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| Binding: Hardcover |
| Specs: 358 pages | 1.41 Lbs |
| ISBN: 143980897X |
| ISBN-13: 9781439808979 |
| Edition: 1 |
| Publisher: CRC Press | Publish Date 03/09 | Copyright 2009 |
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