| 000 | 06237cam a22005294a 4500 | ||
|---|---|---|---|
| 001 | 15979118 | ||
| 003 | PTSN | ||
| 008 | 211115t2010 xxka b 001 0 eng d | ||
| 010 | _a 2009046210 | ||
| 020 |
_a9781405178761 _q(hbk.) |
||
| 020 |
_a9781405178761 (hardback : alk. paper) _cRM861.00 |
||
| 040 |
_beng _erda _dSFPAGOH |
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| 050 | 0 | 0 |
_aQP144.F85 _bF853 2010 |
| 086 | _a091102s2010 enkab b 001 0 eng | ||
| 245 | 0 | 0 |
_aFunctional food product development / _cedited by Jim Smith and Edward Charter. |
| 260 |
_aChichester, West Sussex ; _aAmes, Iowa : _bWiley-Blackwell, _c2010. |
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| 300 |
_axiv, 512 p. : _bill. (some col.), maps ; _c25 cm. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 490 | 1 | _aFunctional food science and technology | |
| 504 | _aincludes bibliographical references and index | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 8 | _aMachine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois. | |
| 505 | 8 | _a8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada. | |
| 505 | 8 | _a15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada. | |
| 520 | _a"The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. | ||
| 650 | 0 | _aFunctional foods. | |
| 650 | 0 | _aFood industry and trade. | |
| 650 | 1 | 2 |
_aFood Technology _xmethods. |
| 650 | 2 | 2 |
_aFood _xstandards. |
| 650 | 2 | 2 |
_aFood-Processing Industry _xmethods. |
| 650 | 2 | 2 | _aNutritional Physiological Phenomena. |
| 700 | 1 |
_aSmith, Jim, _d1953- |
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| 700 | 1 | _aCharter, Edward. | |
| 830 | 0 | _aFunctional food science and technology series. | |
| 907 |
_a.b10549110 _b01-12-21 _c23-02-21 |
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| 998 |
_amgen _b15-11-21 _ca _da _e- _f _gxxk _h0 |
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| 999 |
_c46246 _d46246 |
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