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Functional foods : concept to product / edited by Glenn R. Gibson, Christine M. Williams.

Contributor(s): Material type: TextTextSeries: Woodhead Publishing in food science and technology | Woodhead publishing in food science and technologyPublication details: Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., c2000.Description: xvii, 374 p. : ill. ; 24 cmISBN:
  • 9780849308512 (alk. paper)
  • 9780849308512
Subject(s): DDC classification:
  • 615.854 GIB
LOC classification:
  • RM216 .F945 2000
Online resources:
Contents:
Part I.General issues -- 1.Defining functional foods -- 2.EU legislation and functional foods: a case study -- 3.US legislation and functional health claims -- Part II.Functional foods and health -- 4.Colonic functional foods -- 5.Coronary heart disease -- 6.Anti-tumour properties -- 7.Functional foods and acute infections: probiotics and gastrointestinal disorders -- Part III.Developing funcitonal food products -- 8.Maximising the functional benefits of plant foods -- 9.Developing functional ingredients: a case study -- 10.Functional fats and spreads -- 11.Functional confectionery -- 12.Probiotic functional foods - 13.Dietary fibre functional products.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 615.854 GIB (Browse shelf(Opens below)) 1 Available 207441

CRC Press order no. WP0851

Includes bibliographical references and index.

Includes bibliographical references (p.355-364) and index.

Part I.General issues -- 1.Defining functional foods -- 2.EU legislation and functional foods: a case study -- 3.US legislation and functional health claims -- Part II.Functional foods and health -- 4.Colonic functional foods -- 5.Coronary heart disease -- 6.Anti-tumour properties -- 7.Functional foods and acute infections: probiotics and gastrointestinal disorders -- Part III.Developing funcitonal food products -- 8.Maximising the functional benefits of plant foods -- 9.Developing functional ingredients: a case study -- 10.Functional fats and spreads -- 11.Functional confectionery -- 12.Probiotic functional foods - 13.Dietary fibre functional products.

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