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: Essentials of functional foods
  name:
    name part: Schmidl, Mary Katherine
    name part: 1951-
    role:
      role term: creator
  name:
    name part: Labuza, Theodore Peter
    name part: 1940-
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: mdu
    date issued: 2000
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xv, 395 pages : illustrations ; 26 cm.
  table of contents: Relationship of food, nutrition, and health -- Functional foods and dietary supplements : product safety, good manufacturing practice regulations, and stability testing -- Thermal and nonthermal preservation methods -- Flavoring systems for functional foods -- Measurements of nutrients and chemical components and their bioavailability -- Infant formulas and medical foods -- Dietary supplements -- Dairy ingredients as a source of functional foods -- Pre- and probiotics -- Fats and oils and their effects on health and disease -- The soybean as a source of bioactive molecules -- Dietary fiber and its physiological effects -- Food fortification with vitamin and mineral nutraceuticals -- Antioxidants and their effect on health -- Assessment of safety and efficacy of functional foods and ingredients -- U.S. Government regulation of food with claims for special physiological value -- Regulatory issues : Europe and Japan.
  note: Mary K. Schmidl, Theodore P. Labuza.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
  subject:
    topic: Dietary Supplements
  subject:
    topic: Dietary Fiber
  classification: RM217 .S284 2000
  classification: 613.2
  identifier: 0834212617
  identifier: 00020858
  record info:
    record content source: DLC
    record creation date: 000106
    record change date: 20191203081930.0
    record identifier: in00004491739