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Developing new functional food and nutraceutical products / Debasis Bagchi, Sreejayan Nair (editor)
Amsterdam ; Boston : Academic Press is an imprint of Elsevier, 2017
xxxi, 511 pages : illustrations ; 25 cm
Ký hiệu phân loại (DDC): 664.024
Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely innovation, regulation, manufacturing, quality control, and marketing.
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2
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Functional food ingredients and nutraceuticals : processing technologies / John Shi (editor)
Boca Raton : CRC Press, Taylor & Francis Group, 2016
xix, 659 pages. : illustrations (black and white) ; 25 cm.
Ký hiệu phân loại (DDC): 664
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products.
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Functional foods : concept to product / [Edited by] Glenn R Gibson, Christine M Williams
Boca Raton, Fla. : CRC Press ; Cambridge, England, 2000
393 p. : illustrations
Ký hiệu phân loại (DDC): 615.854
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.
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Introduction to toxicology and food / Tomris Altuğ
Boca Raton, FL : CRC Press, Taylor & Francis Group, 2019
xvi, 152 pages. : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 615.954
The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers"--Those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists
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Molecular mechanisms of functional food / Rocío Campos Vega, B. D. Oomah (editor)
Hoboken, NJ : John Wiley & Sons, Inc., 2023
xvi, 638 pages. : illustrations (some color) ; 26 cm.
Ký hiệu phân loại (DDC): 613.2
This book provides information on the development and validation of functional foods towards their market and industrial application. It covers the available information on developments, efficacy, and testing and safety, while demonstrating the proven or potential effects of food on health and disease.
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