Nicht aus der Schweiz? Besuchen Sie lehmanns.de
Functional Foods -

Functional Foods

Principles and Technology

Mingruo Guo (Herausgeber)

Buch | Hardcover
368 Seiten
2013
Woodhead Publishing Ltd (Verlag)
978-1-84569-592-7 (ISBN)
CHF 269,00 inkl. MwSt
zur Neuauflage
  • Titel erscheint in neuer Auflage
  • Artikel merken
Zu diesem Artikel existiert eine Nachauflage
Foods which have health-promoting properties over and beyond their nutritional value 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.
Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. 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, chemical and physical properties, the wide range of 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.Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.

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.

Antioxidants and antioxidant rich foods; Dietary fiber and dietary fiber rich foods; Prebiotics and probiotics; Lipids and lipid related functional foods; Vitamins and minerals as functional ingredients; Soy food products and their health benefits; Sports drinks; Human milk and infant formula.

Erscheint lt. Verlag 15.12.2013
Reihe/Serie Woodhead Publishing Series in Food Science, Technology and Nutrition
Verlagsort Cambridge
Sprache englisch
Maße 156 x 234 mm
Gewicht 650 g
Themenwelt Medizin / Pharmazie Gesundheitsfachberufe Diätassistenz / Ernährungsberatung
Technik Lebensmitteltechnologie
ISBN-10 1-84569-592-5 / 1845695925
ISBN-13 978-1-84569-592-7 / 9781845695927
Zustand Neuware
Haben Sie eine Frage zum Produkt?
Mehr entdecken
aus dem Bereich
Physiologische Grundlagen, Prävention, Therapie

von Andreas Hahn; Alexander Ströhle; Maike Wolters

Buch | Hardcover (2023)
Wissenschaftliche Verlagsgesellschaft
CHF 165,20