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Elsevier

Functional Foods

Principles and Technology

  • 2 Edición - 14 de septiembre de 2024
  • Última edición
  • Editor: Mingruo Guo
  • Idioma: Inglés

Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses… Leer más

Descripción

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.

Puntos claves

  • Presents methods and technologies to improve the bioavailability of bioactive substances
  • Includes laboratory exercises
  • Addresses antioxidants, dietary fiber, prebiotics, probiotics, and symbiotics, lipids, supplements, soy, sports drinks, and infant formulas

De interès para

Food and nutrition researchers, pharmacologists, and those teaching and studying related fields

Índice

1. Introduction

2. Antioxidants and Antioxidant-rich Foods

3. Dietary Fiber and Dietary Fiber Rich Foods

4. Prebiotics, Probiotics and Symbiotics

5. Lipids and Their Impact on Health

6. Nutritional Supplements

7. Soy Foods and Their Impact on Health

8. Methods and Technologies to Improve the Bioavailability of Bioactive Substances

9. Sports Drinks Formulation

10. Human Milk Biochemistry and Infant Formula

Detalles del producto

  • Edición: 2
  • Última edición
  • Publicado: 18 de septiembre de 2024
  • Idioma: Inglés

Sobre el editor

MG

Mingruo Guo

Mingruo Guo, a food chemist and a full professor in the Department of Nutrition and Food Sciences at the University of Vermont (UVM), USA, received his B.S. and M.S. from the Northeast Agricultural University (NEAU), Harbin, China. He received his Ph.D. degree in Food Chemistry from the National University of Ireland. His inventions in food science and environmentally safe products awarded him nine patents. His patented technology on infant formula formulation and processing resulted in three infant formula products currently manufactured and available on the market in China and another patent for making whey protein based environmentally safe wood finish products has been commercialized in USA since 2005.
Afiliaciones y experiencia
The University of Vermont, Vermont, USA

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