Functional foods concept to product

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also...

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Bibliographic Details
Other Authors: Saarela, Maria.
Format: eBook
Language: English
Published: Oxford : Woodhead Pub., 2011.
Edition: 2nd ed.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 205.
Subjects:
Diet therapy.
Functional foods.
elektronické knihy
electronic books
ISBN: 9780857092557
9781845696900
9781613443262
Physical Description: 1 online zdroj (xxix, 622 p.) : ill.

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Table of contents

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020 |a 9780857092557  |q (ebook) 
020 |a 9781845696900  |q (ebook) 
020 |z 9781613443262 
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245 0 0 |a Functional foods  |h [elektronický zdroj] :  |b concept to product /  |c edited by Maria Saarela. 
250 |a 2nd ed. 
260 |a Oxford :  |b Woodhead Pub.,  |c 2011. 
300 |a 1 online zdroj (xxix, 622 p.) :  |b ill. 
490 1 |a Woodhead Publishing series in food science, technology and nutrition,  |x 2042-8057 ;  |v no. 205 
504 |a Includes bibliographical references and index. 
520 |a The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs). With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods. Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and AsiaFocuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseasesExamines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products. 
505 0 |a pt. 1. General issues with functional foods -- pt. 2. Functional foods and health -- pt. 3. Developing functional food products. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Diet therapy. 
650 0 |a Functional foods. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Saarela, Maria. 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 205. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpFFCPE001/functional_foods__concept_to_product_2nd_edition  |y Plný text 
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999 |c 79473  |d 79473 

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