Functional foods : principles and technology /
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,...
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| Format: | eBook |
| Language: | English |
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Cambridge, MA, United States ; London, United Kingdom :
Woodhead Publishing, an Imprint of Elsevier,
[2025]
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| Edition: | Second edition. |
| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. |
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| Physical Description: | 1 online resource (xv, 408 pages) : illustrations (some color). |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780443292682 044329268X |