Essentials of functional foods
By: Mary K. Schmidl, Theodore P. Labuza
Contributors: Labuza, Theodore Peter, 1940-
Publisher: Aspen
Published: 2000
Place of publication: Gaithersburg, Md
Language: eng
Number of pages: 395
Subjects: Functional foods; Food industry and trade
Notes: Includes bibliographical references and index
Table of contents: title: Relationship of food, nutrition, and health; title: Relationship of diet, nutrition, and health; title: Functional foods and dietary supplements: product safety, good manufacturing practice regulations, and stability testing; title: Thermal and nonthermal preservation methods; title: Flavoring systems for functional foods; title: Measurements of nutrients and chemical components and their bioavailability; title: Infant formulas and medical foods; title: Dietary supplements; title: Dairy ingredients as a source of functional foods; title: Pre- and probiotics; title: Fats and oils and their effects of health and disease; title: The soybean as a source of bioactive molecules; title: Human consumption of soy foods; title: Composition of soybeans and soy products; title: Digestion and absorption of lipid-soluble molecules; title: Nutrient molecules; title: Non-nutrient molecules: absorbable; title: Non-nutrient molecules: nonabsorbable; title: Nutritional aspects; title: Dietary fiber and its physiological effects; title: Food fortification with vitamin and mineral nutraceuticals; title: Brief history of nutrient additions to food; title: Antioxidants and their effect on health; title: Assessment of safety and efficicy of functional foods and ingredients; title: Regulatory issues; title: U.S. Government regulation of food with claims for special physiological value; title: Regulatory issues: Europe and Japan