Functional food product development [[electronic resource] /] / edited by Jim Smith and Edward Charter

• Pubblicazione: Chichester, West Sussex ; ; Ames, IA, : Blackwell, 2010
• Descrizione fisica: 1 online resource (536 p.)
• Disciplina: 613.2; 664
• Soggetto topico: Functional foods; Food industry and trade
• Altri autori: SmithJim <1953-> CharterEdward
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Functional Food Product Development; Contents; Preface; Contributors; PART I NEW TECHNOLOGIES FOR FUNCTIONAL FOOD MANUFACTURE; 1 Microencapsulation in functional food product development; 2 Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure; 3 Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods; 4 Emulsion delivery systems for functional foods; PART II FUNCTIONAL INGREDIENTS; 5 Functional and nutraceutical lipids ; 6 The use of functional plant ingredients for the development of efficacious functional foods7 Dairy ingredients in new functional food product development; 8 Probiotics and prebiotics; 9 The influence of food processing and home cooking on the antioxidant stability in foods; 10 Development and commercialization of microalgae-based functional lipids; PART III PRODUCT DESIGN AND REGULATION; 11 New trends for food product design; 12 Reverse pharmacology for developing functional foods/herbal supplements: Approaches, framework and case studies ; 13 An overview of functional food regulation in North America, European Union, Japan and AustraliaPART IV FUNCTIONAL FOODS AND HEALTH; 14 Functional foods that boost the immune system; 15 The Mediterranean diets: Nutrition and gastronomy; 16 Functional foods for the brain; 17 Tangible health benefits of phytosterol functional foods; 18 Obesity and related disorders; 19 Omega-3, 6 and 9 fatty acids, inflammation and neurodegenerative diseases; 20 Functional food in child nutrition; 21 Functional foods and bone health: Where are we at?; Index; Food Science and Technology; Colour plate section
• Sommario/riassunto: According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about 100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunit
• Titolo autorizzato: Functional food product development
• ISBN: 1-282-68577-5; 9786612685774; 1-4443-2335-0; 1-4443-2336-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910140565103321
• Lo trovi qui: Univ. Federico II
• Serie: Hui: Food Science and Technology