Functional food product development /

"The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of imp...

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Detaylı Bibliyografya
Diğer Yazarlar: Smith, Jim, 1953-, Charter, Edward
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Chichester, West Sussex ; Ames, Iowa : Wiley-Blackwell, 2010.
Seri Bilgileri:Functional food science and technology series.
Konular:
Functional foods.
Food industry and trade.
Food Technology > methods.
Food > standards.
Food-Processing Industry > methods.
Nutritional Physiological Phenomena.
HEALTH & FITNESS > Nutrition.
HEALTH & FITNESS > Diets.
MEDICAL > Nutrition.
MEDICAL > Nursing > Nutrition.
HEALTH & FITNESS > Food Content Guides.
Electronic books.
Online Erişim:Full-text access
İçindekiler:
  • Front Matter
  • Colour Plates
  • New Technologies for Functional Food Manufacture
  • Microencapsulation in Functional Food Product Development / Luz Sanguansri, Mary Ann Augustin
  • Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure / M.F. Mazzobre, B.E. Elizalde, C. dos Santos, P.A. Ponce Cevallos, M.P. Buera
  • Supercritical Carbon Dioxide and Subcritical Water: Complementary Agents in the Processing of Functional Foods / Keerthi Srinivas, Jerry W. King
  • Emulsion Delivery Systems for Functional Foods / P. Fustier, A.R. Taherian, H.S. Ramaswamy
  • Functional Ingredients
  • Functional and Nutraceutical Lipids / Fereidoon Shahidi
  • The Use of Functional Plant Ingredients for the Development of Efficacious Functional Foods / Christopher P.F. Marinangeli, Peter J.H. Jones
  • Dairy Ingredients in New Functional Food Product Development / S.L. Amaya-Llano, Lech Ozimek
  • Probiotics and Prebiotics / Anna Sip, Wlodzimierz Grajek
  • The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods / Wlodzimierz Grajek, Anna Olejnik
  • Development and Commercialization of Microalgae-Based Functional Lipids / Jaouad Fichtali, S.P.J. Namal Senanayake
  • Product Design and Regulation
  • New Trends for Food Product Design / Juan-Carlos Arboleya, Daniel Lasa, Idoia Olabarrieta, Iñigo Mart̕nez de Marañón
  • Reverse Pharmacology for Developing Functional Foods/Herbalc Supplements: Approaches, Framework and Case Studies / Anantha Narayana D.B.
  • An Overview of Functional Food Regulation in North America, European Union, Japan and Australia / Paula N. Brown, Michael Chan
  • Functional Foods and Health. Functional Foods that Boost the Immune System / Calvin London
  • The Mediterranean Diets: Nutrition and Gastronomy / Federico Leighton Puga, Inés Urquiaga
  • Functional Foods for the Brain / Ans Eilander, Saskia Osendarp, Jyoti Kumar Tiwari
  • Tangible Health Benefits of Phytosterol Functional Foods / Jerzy Zawistowski
  • Obesity and Related Disorders / Yanwen Wang
  • Omega-3, 6 and 9 Fatty Acids, Inflammation and Neurodegenerative Diseases / Cai Song
  • Functional Food in Child Nutrition / Martin Gotteland, Sylvia Cruchet, Oscar Brunser
  • Functional Foods and Bone Health: Where are we at? / Wendy E. Ward, Beatrice Lau, Jovana Kaludjerovic, Sandra M. Sacco
  • Index
  • Food Science and Technology.

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