Functional Foods: Concept to Product (Woodhead Publishing in Food Science and Technology) - Hardcover

 
9780849308512: Functional Foods: Concept to Product (Woodhead Publishing in Food Science and Technology)
Hardcover
ISBN 10: 0849308518 ISBN 13: 9780849308512
Verlag: CRC Press, 2000

Inhaltsangabe

From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and energy sports bars are filling the grocery shelves. These "functional foods" are hot items for those concerned about their dietary intake, but do they live up to the claims, or is it just another marketing ploy? Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as: Vitamin and mineral fortification Cholesterol reduction Dietary Fiber Probiotics, prebiotics, and synbiotics Antioxidants Phytochemicals Herbs and botanicals Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Reseña del editor

From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and energy sports bars are filling the grocery shelves. These "functional foods" are hot items for those concerned about their dietary intake, but do they live up to the claims, or is it just another marketing ploy?

Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as:

Vitamin and mineral fortification
Cholesterol reduction
Dietary Fiber
Probiotics, prebiotics, and synbiotics
Antioxidants
Phytochemicals
Herbs and botanicals

Functional foods are one of the most important and exciting developments in the food industry, opening up a huge new market and transforming the relationship between food, nutrition, and health. However, manufacturers face major challenges in product development, and in substantiating and marketing health claims for this new generation of food products. An essential reference for both the food industry and health professionals, Functional Foods: Concept to Product brings together some of the leading international authorities in the field to address these challenges.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
CRC Press
Erscheinungsdatum
2000
Sprache
Englisch
ISBN 10 
0849308518
ISBN 13 
9780849308512
Einband
Tapa dura
Auflage
1
Anzahl der Seiten
356
Herausgeber
Gibson Glenn R., Williams Christine M
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar

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9781855735033: Functional Foods: Concept to Product: 49 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Vorgestellte Ausgabe

ISBN 10:  1855735032 ISBN 13:  9781855735033
Verlag: Woodhead Publishing Ltd, 2000
Hardcover