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From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and energy sports bars are filling the grocery shelves. These "functional foods" are hot items for those concerned about their dietary intake, but do they live up to the claims, or is it just another marketing ploy?
Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as:
Vitamin and mineral fortification Cholesterol reduction Dietary Fiber Probiotics, prebiotics, and synbiotics Antioxidants Phytochemicals Herbs and botanicals
Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.
Introduction PART I GENERAL ISSUES Defining Functional Foods, M.B. Roberfroid, Université Catholiquie de Louvain, Brussels EU Legislation and Functional Foods: A Case Study, P. Berry Ottaway, Consultant, Berry Ottaway and Associates Ltd., Hereford US Legislation and Functional Health Claims, M.K. Schmidl and T.P Labuza, University of Minnesota PART II FUNCTIONAL FOODS AND HEALTH Colonic Functional Foods, R.A. Rastall (University of Reading), R. Fuller (Russett House, Reading), H.R. Gaskins (University of Illinois, Champaign, Urbana), and G.R. Gibson (University of Reading)
Coronary Heart Disease, J.A. Lovegrove and K.G. Jackson, University of Reading Anti-tumour Properties, I.T. Johnson, Institute of Food Research, Norwich Functional Foods and Acute Infections: Probiotics and Gastrointestinal Disorders, E. Isolauri and S. Salminen, University of Turku PART III DEVELOPING FUNCTIONAL FOOD PRODUCTS Maximizing the Functional Benefits of Plant Foods, D.G. Lindsay, Institute of Food Research, Norwich Developing Functional Ingredients: A Case Study,A.-S. Sandberg, Chalmers University of Technology, Gothenburg Functional Fats and Spreads, E.A.M. de Deckere and P.M. Verschuren, Unilever Research, Vlaardingen Functional Confectionary, E.F. Pickford and N.J. Jardine, Nestlé Product Technology Centre, York Probiotic Functional Foods, T. Mattila-Sandholm and M. Saarela, VTT Biotechnology, Espoo Dietary Fibre Functional Products, F. Guillon (URPOI, Centre de Recherches INRA, Nantes), M. Champ (UFDNH, Centre de Recherches INRA, Nantes), and J.-F. Thibault (URPOI, Centre de Recherches INRA, Nantes)