http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xvii, 374 pages) : illustrations.
Functional Foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. This book first defines and classifies the field of functional foods, paying particular attention to the legislative aspects in both the US and Europe. It then summarises the key work on functional foods and the prevention of disease. Finally there are a series of chapters on the issues in developing functional foods in practice.
Preliminaries; Contents; Introduction; 1 Defining functional food; 2 EU legislation and functional foods a case study; 3 US legislation and functional health claims; 5 Coronary heart disease; 6 Anti tumour properties; 7 Functional foods and acute infections probiotics and gastrointestinal disorders; 8 Maximising the functional benefits of plant foods; 9 Developing functional ingredients a case study; 10 Functional fats and spreads; 11 Functional confectionery; 12 Probiotic functional foods; 13 Dietary fibre functional products; Index.
edited by Gleen R. Gibson, Christine M. Williams.
Includes bibliographical references and index.
Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2000
Woodhead Publishing in food science and technology ; 49
Woodhead Publishing in food science and technology