Functional Foods - Biochemical and Processing Aspects, Volume 1

This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles extensive information on the nature and physiological effects of biologically-active components of major plant foods. Internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods.

List of contents

Functional Oat-Based Product. Physiologically Functional Wheat Products. Functional Products from Rice. Flaxseed Products for Disease Prevention. Functional Grape and Citrus Products. Functional Vegetables Products. Processing and Properties of Mustard Products and Components. Designer Vegetable Oils. Functional Products from Quinoa, Amaranth, Common Beans and Selected Fruits and Botanicals. Physiological Components and Health Effects of Ginseng, Echinacea and Sea Buckthorn. Functional Milk and Dairy Products. Functional Seafood Lipids and Proteins. Regulatory Aspects of Functional Products.

About the author

G. Mazza

Summary

Offers a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. This title assembles information on the nature and physiological effects of biologically-active components of major plant foods.

Product details

• Assisted by: G. Mazza (Editor), Giuseppe Mazza (Editor), Mazza Giuseppe (Editor)
• Publisher: Taylor and Francis
• Languages: English
• Product format: Hardback
• Released: 19.06.1998
• EAN: 9781566764872
• ISBN: 978-1-56676-487-2
• No. of pages: 480
• Weight: 1050 g
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Medicine > General; COOKING / General, TECHNOLOGY & ENGINEERING / General, Technology: general issues, Cookery / food & drink etc, Cookery / food and drink / food writing