Food Science

Download e-book for iPad: Functional Foods: Concept to Product, Second edition by Maria Saarela

Posted On April 21, 2018 at 4:31 am by / Comments Off on Download e-book for iPad: Functional Foods: Concept to Product, Second edition by Maria Saarela

By Maria Saarela

ISBN-10: 0857092553

ISBN-13: 9780857092557

ISBN-10: 1845696905

ISBN-13: 9781845696900

The 1st variation of useful meals: suggestion to product speedy validated itself as an authoritative and wide-ranging consultant to the useful meals sector. there was a notable quantity of analysis into health-promoting meals lately and the marketplace for most of these items has additionally constructed. completely revised and up to date, this significant re-creation comprises over ten extra chapters on major issues together with omega-3 polyunsaturated fatty acids, shoppers and healthiness claims and useful meals for weight problems prevention.  half 1 offers an outline of key basic concerns together with definitions of practical meals and laws within the ecu, the USA and Asia. half 2 makes a speciality of practical meals and wellbeing and fitness investigating stipulations reminiscent of heart problems, diabetes, melanoma, weight problems and infectious ailments in addition to the influence of practical meals on cognition and bone wellbeing and fitness. half three appears to be like on the improvement of useful meals items. issues lined contain maximizing the useful advantages of plant meals, nutritional fiber, sensible dairy and soy items, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).

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Extra resources for Functional Foods: Concept to Product, Second edition

Example text

A (double) blind type of design based on parallel groups rather than crossing over will generally be appropriate. Data from these studies should be collected and handled according to good standards for data management, and data analysis should prove statistical as well as biological significance. Finally, the long-term consequences of interaction(s) between functional foods and body function(s) will have to be carefully monitored. 1 Markers: key to the development of functional foods The development of functional foods will, in most cases, rely on measurements of ‘markers’.

28 However, the communication of health benefits and other physiological effects of functional foods remains a major challenge because: • • • science should remain the driving force; messages – claims – must be based on sound, objective and appropriate evidence; evidence must be consistent, able to meet established scientific standards and plausible. Moreover, communication in nutrition generally comes from multiple sources that are sometimes contradictory, creating an impression of chaos. And chaotic information often generates ignorance and easily becomes misinformation (see Fig.

Finally, those who want to develop new functional food or functional food component are guided by clear criteria defining the requirements to be fulfilled. By reference to the conclusions of the FUFOSE concerted action,9 future trends are as follows: Components in foods have the potential to modulate target functions in the body so as to enhance these functions and/or contribute towards reducing the risk of disease, © Woodhead Publishing Limited, 2011 22 Functional foods and functional food science will contribute to human health in the future provided that evidence is supported by sound scientific, mostly human, data.

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Functional Foods: Concept to Product, Second edition by Maria Saarela

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