Israel Goldberg, I. Goldberg

Gebundenes Buch

Functional Foods

Designer Foods Pharmafoods and Nutraceuticals

Beschreibung

Foreword: Theodore P. Labuza.- Preface: Israel Goldberg.- Contributors.- I. Introduction.- Chapter1. Introduction.- II. Health Attributes of Functional Foods.- Chapter2. Reducing the risk of cardiovascular disease.- Chapter3. Reducing the risk of cancer.- Chapter4. Functional foods in the control of obesity.- Chapter5. Nutrient control of immune function.- Chapter6. Dietary factors modulating the rate of aging.- Chapter7. Mood and performance foods.- Chapter8. Medical foods.- III. Health Functionality of Food Components.- Chapter9. Dietary fiber.- Chapter10. Special physiological functions of newly developed oligosaccharides.- Chapter11. Sugar alcohols.- Chapter12. Amino acids, peptides and proteins.- Chapter13. Vitamins for optimal health.- Chapter14. Lactic acid bacteria as promoters of human health.- Chapter15. Nutrition of macrominerals and trace elements.- Chapter16. Fatty acids.- Chapter17. Phytochemicals and antioxidants.- IV. Market and Competition.- Chapter18. Functional foods in Japan.- Chapter19. The development of the functional food business in the United States and Europe.- Chapter20. The potential role of functional foods in medicine and public health.- Chapter21. The role of marketing communication in the introduction of functional foods to the consumer.- Chapter22. The food industry's role in functional foods.- V. Consumer's Viewpoint.- Chapter23. Consumers' view on functional foods.- VI. Future Prospects.- Chapter24. Future prospects for functional foods.

Produktdetails

• Verlag: Springer Nature
• Seitenzahl: 594
• Erscheinungstermin: 31. Dezember 1995
• Englisch
• Abmessung: 235mm x 157mm x 38mm
• Gewicht: 999g
• ISBN-13: 9780412988516
• ISBN-10: 0412988518
• Artikelnr.: 33137481