rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Functional food product development
  name:
    name part: Smith, Jim
    name part: 1953-
  name:
    name part: Charter, Edward.
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  genre: Electronic resource.
  origin info:
    place:
      place term: enk
    date issued: 2010
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xiv, 514 pages)
  abstract: "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 important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher.
  table of contents: 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 / Jerz…
  note: edited by Jim Smith and Edward Charter.
  note: Electronic resource.
  note: Includes bibliographical references and index.
  subject:
    topic: Functional foods
  subject:
    topic: Food industry and trade
  subject:
    topic: Food Technology
    topic: methods
  subject:
    topic: Food
    topic: standards
  subject:
    topic: Food-Processing Industry
    topic: methods
  subject:
    topic: Nutritional Physiological Phenomena
  classification: QP144.F85 F853 2010eb
  classification: 613.2
  classification: WA 695 F9785 2010
  related item:
    identifier: (DLC) 2009046210
    identifier: (OCoLC)465378624
  related item:
    title info:
      title: Wiley Online Library
  related item:
    title info:
      title: Functional food science and technology series
  identifier: 9781444323351
  identifier: 1444323350
  identifier: 9786612685774
  identifier: 6612685778
  identifier: 10.1002/9781444323351 Wiley InterScience
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: DG1
    record creation date: 100512
    record change date: 20190329194309.0
    record identifier: in00002702773
    language of cataloging:
      language term: eng