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Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition
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Functional Foods - Biochemical and Processing Aspects, Volume 1 (Paperback)
Loot Price: R1,982
Discovery Miles 19 820
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Functional Foods - Biochemical and Processing Aspects, Volume 1 (Paperback)
Expected to ship within 12 - 17 working days
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This major reference provides a comprehensive treatment of the
physiological effects of foods and food components capable of
promoting good health and preventing or alleviating diseases. It
assembles, in one volume, extensive recent information on the
nature and physiological effects of biologically-active components
of major plant foods-cereals, oilseeds, fruits, and vegetables-and
dairy and fish products. For the first time in any reference work,
internationally renowned specialists discuss how to manufacture and
evaluate food products with health enhancing effects, using both
traditional and novel processing methods. Entire chapters are
devoted to functional food products from oats, wheat, rice,
flaxseed, mustard, fruits, vegetables, fish, and dairy products.
The chapter on designer vegetable oils covers all the recent
developments in vegetable oils, including genetically modified oils
and engineering and production of structured lipids. Functional
products from quinoa, amaranth, beans, ginseng, echinacea, and
other botanicals are covered in separate chapters. An authoritative
final chapter discusses the present regulatory status of functional
foods in the U. S., Japan, Canada, and the European Union. This
chapter also discusses the assessment of natural products for use
in promoting human health and as medicinal agents, considers where
the burden of proof lies for showing the effect of a food product
on a physiological or biochemical process, and explores the costs
of making health claim. This comprehensive volume serves the
information needs of food scientists and technologists, food
process engineers, biochemists, nutritionists, public health
professionals, and entrepreneurs involved in the design,
processing, and marketing of new functional food products. Anyone
who believes in the need for real foods that combine nutritional
and medical benefits and who believes that such foods can be
produced, will find this book invaluable.
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