Description
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
Table of Contents
1. Introduction2. Antioxidants and Antioxidant-rich Foods3. Dietary Fiber and Dietary Fiber Rich Foods4. Prebiotics, Probiotics and Symbiotics5. Lipids and Their Impact on Health6. Nutritional Supplements7. Soy Foods and Their Impact on Health8. Methods and Technologies to Improve the Bioavailability of Bioactive Substances9. Sports Drinks Formulation10. Human Milk Biochemistry and Infant Formula
