Functional Foods: Principles and Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Softcover

Buch 293 von 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
 
9780443191008: Functional Foods: Principles and Technology (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Softcover
ISBN 10: 044319100X ISBN 13: 9780443191008
Verlag: Woodhead Publishing, 2024

Inhaltsangabe

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.

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Über die Autorin bzw. den Autor

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.

Von der hinteren Coverseite

Building upon the success of the first edition, Functional Foods: Principles and Technology, Second Edition, covers the definition, history, and development trends of functional foods.

Specifically, this second 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.

Functional Foods: Principles and Technology, Second Edition is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Woodhead Publishing
Erscheinungsdatum
2024
Sprache
Englisch
ISBN 10 
044319100X
ISBN 13 
9780443191008
Einband
Taschenbuch
Auflage
2
Anzahl der Seiten
424
Herausgeber
Guo
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar