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Functional foods and nutraceuticals are food products that
naturally offer or have been modified to offer additional health
benefits beyond basic nutrition. As such products have surged in
popularity in recent years, it is crucial that researchers and
manufacturers understand the concepts underpinning functional foods
and the opportunity they represent to improve human health, reduce
healthcare costs, and support economic development worldwide.
Functional Foods and Nutraceuticals: Bioactive Components,
Formulations and Innovations presents a guide to functional foods
from experienced professionals in key institutions around the
world. The text provides background information on the health
benefits, bioavailability, and safety measurements of functional
foods and nutraceuticals. Subsequent chapters detail the bioactive
components in functional foods responsible for these health
benefits, as well as the different formulations of these products
and recent innovations spurred by consumer demands. Authors
emphasize product development for increased marketability, taking
into account safety issues associated with functional food
adulteration and solutions to be found in GMP adherence. Various
food preservation methods aimed at enhancing the quality and shelf
life of functional food are also highlighted. Functional Foods and
Nutraceuticals: Bioactive Components, Formulations and Innovations
is the first of its kind, designed to be useful to students,
teachers, nutritionists, food scientists, food technologists and
public health regulators alike.
Functional foods and nutraceuticals are food products that
naturally offer or have been modified to offer additional health
benefits beyond basic nutrition. As such products have surged in
popularity in recent years, it is crucial that researchers and
manufacturers understand the concepts underpinning functional foods
and the opportunity they represent to improve human health, reduce
healthcare costs, and support economic development worldwide.
Functional Foods and Nutraceuticals: Bioactive Components,
Formulations and Innovations presents a guide to functional foods
from experienced professionals in key institutions around the
world. The text provides background information on the health
benefits, bioavailability, and safety measurements of functional
foods and nutraceuticals. Subsequent chapters detail the bioactive
components in functional foods responsible for these health
benefits, as well as the different formulations of these products
and recent innovations spurred by consumer demands. Authors
emphasize product development for increased marketability, taking
into account safety issues associated with functional food
adulteration and solutions to be found in GMP adherence. Various
food preservation methods aimed at enhancing the quality and shelf
life of functional food are also highlighted. Functional Foods and
Nutraceuticals: Bioactive Components, Formulations and Innovations
is the first of its kind, designed to be useful to students,
teachers, nutritionists, food scientists, food technologists and
public health regulators alike.
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