Functional Foods: Concept to Product: 49 (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Tapa dura

Sinopsis

In Part 1 the book first defines and classifies this complex and evolving field, examining the key issues of definition and the establishment of an appropriate methodology for substantiating functional claims. It also covers the relevant current regulations in both the EU and US. Part 2 consists of a series of chapters summarising the current state of research on the links between functional foods and health. Chapters cover colonic functional foods (probiotics, prebiotics and synbiotics) and the contribution of functional foods to the prevention of coronary heart disease, cancers and acute disorders. Part 3 of the book focuses on product development. It considers the process of identifying, enhancing and refining plant sources of functional compounds. This is followed by the identification of a target functional ingredient for product development and the process of product development itself including measuring functional properties, pilot testing in clinical trials and scaling up for commercial production. Food products covered include fats and spreads, confectionery, probiotic and dietary fibre foods. This book provides an invaluable overview of this exciting topic for the food industry. Given the commercial potential of functional foods this collection will be essential reading for product development managers and commercial research institutes. It will be of great interest to students of food science and technology and nutrition as well as providing a comprehensive insight into this subject for nutritionists and other health professionals.

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