The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation.
Functional foods: principles and technology is an essential guide for all those studying and working with functional foods.
- Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories
- Introduces the principles of functional foods and explores industry and consumer roles in this evolving market
- Focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties
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