Functional Foods

Designer Foods, Pharmafoods, Nutraceuticals

Häftad, Engelska, 2012

AvIsrael Goldberg,I. Goldberg,I. Goldberg

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In fact, because of the negative image of drugs, and the grey area of s- xi Foreword xii plements, the use of foods that are "functional" is becoming a growth area for the food industry.

Produktinformation

Utgivningsdatum2012-10-20
Mått152 x 229 x 30 mm
Vikt785 g
FormatHäftad
SpråkEngelska
Antal sidor571
Upplaga1994
FörlagSpringer-Verlag New York Inc.
ISBN9781461358619

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Foreword: Theodore P. Labuza.- Preface: Israel Goldberg.- Contributors.- I. Introduction.- Chapter1. Introduction.- II. Health Attributes of Functional Foods.- Chapter2. Reducing the risk of cardiovascular disease.- Chapter3. Reducing the risk of cancer.- Chapter4. Functional foods in the control of obesity.- Chapter5. Nutrient control of immune function.- Chapter6. Dietary factors modulating the rate of aging.- Chapter7. Mood and performance foods.- Chapter8. Medical foods.- III. Health Functionality of Food Components.- Chapter9. Dietary fiber.- Chapter10. Special physiological functions of newly developed oligosaccharides.- Chapter11. Sugar alcohols.- Chapter12. Amino acids, peptides and proteins.- Chapter13. Vitamins for optimal health.- Chapter14. Lactic acid bacteria as promoters of human health.- Chapter15. Nutrition of macrominerals and trace elements.- Chapter16. Fatty acids.- Chapter17. Phytochemicals and antioxidants.- IV. Market and Competition.- Chapter18. Functional foodsin Japan.- Chapter19. The development of the functional food business in the United States and Europe.- Chapter20. The potential role of functional foods in medicine and public health.- Chapter21. The role of marketing communication in the introduction of functional foods to the consumer.- Chapter22. The food industry’s role in functional foods.- V. Consumer’s Viewpoint.- Chapter23. Consumers’ view on functional foods.- VI. Future Prospects.- Chapter24. Future prospects for functional foods.