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Functional Foods
Principles and Technology
Paperback Engels 2024 9780443191008Levertijd ongeveer 9 werkdagen
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Samenvatting
Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.
Specificaties
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Inhoudsopgave
1. Introduction<br>2. Antioxidants and Antioxidant-rich Foods<br>3. Dietary Fiber and Dietary Fiber Rich Foods<br>4. Prebiotics, Probiotics and Symbiotics<br>5. Lipids and Their Impact on Health<br>6. Nutritional Supplements<br>7. Soy Foods and Their Impact on Health<br>8. Methods and Technologies to Improve the Bioavailability of Bioactive Substances<br>9. Sports Drinks Formulation<br>10. Human Milk Biochemistry and Infant Formula
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