rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Functional foods
    sub title: concept to product
  name:
    name part: Saarela, Maria.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: enk
    place:
      place term: Oxford
    publisher: Woodhead Pub.
    date issued: 2011
    edition: 2nd ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xxix, 622 pages) : illustrations.
  abstract: 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.
  table of contents: pt. 1. General issues with functional foods -- pt. 2. Functional foods and health -- pt. 3. Developing functional food products.
  note: edited by Maria Saarela.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Diet therapy
  subject:
    topic: Functional foods
  related item:
    title info:
      title: Functional foods
    origin info:
      publisher: Oxford : Woodhead Pub., 2011
      edition: 2nd ed.
    identifier: (DLC) 2013427738
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition ; no. 205
  identifier: 0857092553
  identifier: 9780857092557
  identifier: 1845696905
  identifier: 9781845696900
  identifier: 1613443269
  identifier: 9781613443262
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: HNK
    record creation date: 111215
    record change date: 20240717213016.0
    record identifier: kn-ocn768455184
    language of cataloging:
      language term: eng