- 323 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
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.
- 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
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Functional Foods by Mingruo Guo in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Functional Foods: Principles and Technology
- Copyright
- Contents
- Contributors
- Chapter 1: Introduction
- Chapter 2: Antioxidants and antioxidant-rich foods
- Chapter 3: Dietary fiber and dietary fiber-rich foods
- Chapter 4: Prebiotics and probiotics
- Chapter 5: Lipids and their impacts on health
- Chapter 6: Selected nutritional supplements
- Chapter 7: Soy food products and their health benefits
- Chapter 8: Methods and technologies to improve bioavailability of bioactive substances
- Chapter 9: Sports drinks
- Chapter 10: Human milk biochemistry and infant formula manufacturing technology
- Laboratory manual
- Index
- Back Cover