Titre : | FUNCTIONAL FOODS : BIOCHEMICAL & PROCESSING ASPECTS, 2 |
Autre titre: | ALIMENTS FONCTIONNELS : ASPECTS BIOCHIMIQUE ET TECHNOLOGIQUE |
Auteurs : | GIACOMO MAZZA |
Type de document : | Livre |
Editeur : | PENNSYLVANIA : TECHNOMIC PUBLISHING COMPANY, 1998 |
ISBN/ISSN/EAN : | 978-1-56676-487-2 |
Format : | 459 P. |
Langues: | Anglais |
Concepts : |
ALIMENT FONCTIONNEL
AVOINE BLE RIZ PRODUIT VEGETAL RAISIN AGRUME LIN HUILE VEGETALE MOUTARDE AMARANTE GINSENG LAIT PRODUIT LAITIER PRODUIT DE LA MER TOCOPHEROL TOCOTRIENOL SOJA FLAVONOIDE TOMATE CAROTENOIDE CITRON AIL PECTINE FRUIT |
Résumé : | This book provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. Our objective was to assemble in one volume the large amount of information that has been published in recent years on the nature and physiological effects of biologically active components of major plant foods (cereals, oilseeds, fruits, and vegetables), dairy and fish products. Opportunities for the application of existing and novel food processing methods to the manufacturing of food products with health-enhancing effects are also discussed in various chapters. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. The book ends with an authoritative chapter on the present regulatory status of functional foods in the United States, Japan, Canada, and the European Union. This chapter also discusses assessment of natural products for use in promoting human health and as medicinal agents. The issue of where the burden of proof to show an effect of a food product on a physiological or biochemical process lies and costs of making health claims are also considered. With over 1,800 literature references, this book is expected to benefit food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, as well as entrepreneurs, who are designing, processing, and marketing new functional food products. Everyone who believes in the need for foods that combine nutritional and medical benefits, and believe that such foods can be produced, will find this book invaluable. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
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RES 10646 | Livre | Réserve | Disponible |