This reference compiles a broad spectrum of perspectives from
specialists in academic, governmental, and industrial research
settings to demonstrate the influence of biochemistry and
biotechnological applications on functional food developments.
Focusing on topics not covered in depth in other texts on the
subject, the book analyzes the nutritional and physiological
benefits of functional foods, the effect and development of active
ingredients in functional foods, and consumer and regulatory issues
that will influence biotechnological advancements in the food
industry. It also Illustrates the expanding role of functional
foods and nutraceuticals in the promotion of human health.
General
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