Functional Foods
Principles and Technology
2nd Edition
Published on 18. September 2024
Book
Paperback/Softback
323 pages
978-0-443-19100-8 (ISBN)
Description
Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.
More details
Series
Edition
2nd edition
Language
English
Place of publication
United States
Publishing group
Elsevier - Health Sciences Division
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 229 mm
Width: 152 mm
Weight
1000 gr
ISBN-13
978-0-443-19100-8 (9780443191008)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
09/2024
2nd Edition
Woodhead Publishing
€148.00
Available for download
Previous edition
Book
05/2009
Woodhead Publishing Ltd
€252.55
Article exhausted; check for reprint
Person
Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.
Content
1. Introduction
2. Antioxidants and Antioxidant-rich Foods
3. Dietary Fiber and Dietary Fiber Rich Foods
4. Prebiotics, Probiotics and Symbiotics
5. Lipids and Their Impact on Health
6. Nutritional Supplements
7. Soy Foods and Their Impact on Health
8. Methods and Technologies to Improve the Bioavailability of Bioactive Substances
9. Sports Drinks Formulation
10. Human Milk Biochemistry and Infant Formula
2. Antioxidants and Antioxidant-rich Foods
3. Dietary Fiber and Dietary Fiber Rich Foods
4. Prebiotics, Probiotics and Symbiotics
5. Lipids and Their Impact on Health
6. Nutritional Supplements
7. Soy Foods and Their Impact on Health
8. Methods and Technologies to Improve the Bioavailability of Bioactive Substances
9. Sports Drinks Formulation
10. Human Milk Biochemistry and Infant Formula