4 options
Functional foods : concept to product / edited by Maria Saarela.
- Format:
- Book
- Series:
- Woodhead Publishing in food science, technology, and nutrition ; no. 205.
- Woodhead Publishing series in food science, technology and nutrition ; no. 205
- Language:
- English
- Subjects (All):
- Functional foods.
- Physical Description:
- 1 online resource (671 p.)
- Edition:
- 2nd ed.
- Place of Publication:
- Cambridge : Woodhead Pub., 2011.
- Language Note:
- English
- Summary:
- 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 i
- Contents:
- pt. 1. General issues with functional foods
- pt. 2. Functional foods and health
- pt. 3. Developing functional food products.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 9781613443262
- 1613443269
- 9780857092557
- 0857092553
- OCLC:
- 867318363
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.