Essentials Of Functional Foods

by Mary K. Schmidl, Theodore P. Labuza

Overview

Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.

Product Details

ISBN-13:	9780834212619
Publisher:	Springer US
Publication date:	06/30/2000
Edition description:	2000
Pages:	396
Product dimensions:	7.01(w) x 10.00(h) x 0.04(d)

Table of Contents

Introduction. Relationship of Food, Nutrition, and Health. TECHNOLOGICAL ASPECTS. Functional Foods and Dietary Supplements. Thermal and Non-Thermal Preservation Methods. Flavoring Systems for Functional Foods. Measurements of Nutrients and Chemical Components and Their Bioavailability. PRODUCT GROUPS. Infant Formulas and Medical Foods. Dietary Supplements. Dairy Ingredients As A Source of Functional Foods. Pre. and Probiotics. Fats and Oils and Their Effects on Health and Disease. The Soybean As a Source of Bioactive Molecules. NUTRITIONAL ASPECTS. Dietary Fiber and Its Physiological Effects. Food Fortification with Vitamin and Mineral Nutraceuticals. Antioxidants and Their Effect on Health. SAFETY AND EFFICACY. Assessment of Safety and Efficacy of Functional Foods and Ingredients. REGULATORY ISSUES. U.S. Government Regulation of Food With Claims for Special Physiological Value. Regulatory Issues-Europe and Japan. Index

Editorial Reviews

Functional foods are defined as foods that provide a health benefit beyond nutrition, such as medical foods, probiotics, and foods designed especially for delivery of specialized nutrients. This resource overviews food and nutrient categories and discusses product formulations, functional components, and their associated structure- function claims. Gives information on history, legal definitions, and regulations, and details technological aspects of processing, preservation, safety, and packaging. Schmidl is a food and nutrition consultant, and an adjunct assistant professor in food science and nutrition at the University of Minnesota. Labuza is professor of food science at the University of Minnesota. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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