Functional Foods: Concept to Product, Edition 2

Maria Saarela

Apr 2011 · Elsevier

Tentang eBook ini

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.

• Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia
• Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases
• Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Tentang pengarang

Dr Maria Saarela holds a senior position at VTT, one of the world's leading centres for food research. She has published widely, particularly on aspects relating to probiotic dairy products.