Key Features

• Provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia
• Focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases
• Examines the development of functional food products featuring maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products

Description

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types of products has also developed. Thoroughly revised and updated, this major new edition contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as cardiovascular disease, diabetes, cancer, obesity and infectious diseases as well as and the impact of functional foods on cognition and bone health. Part three looks at the development of functional food products. Topics covered include maximising the functional benefits of plant foods, dietary fibre, functional dairy and soy products, probiotics and omega-3 polyunsaturated fatty acids (PUFAs).

With its distinguished editors and international team of expert contributors, Functional foods: Concept to product is a valuable reference tool for health professionals and scientists in the functional foods industry and to students and researchers interested in functional foods.

TABLE OF CONTENTS :

Part 1 General issues with functional foods:

Defining functional foods and associated claims;

EU legislation and functional foods: A case study;

US regulation of functional foods;

Australian and New Zealand regulations on nutrition, health and related claims made on foods;

Legislation of functional foods in Asia;

Consumers and health claims for functional foods.

Part 2 Functional foods and health:

Functional foods and acute gastrointestinal infections;

Functional foods and coronary heart disease (CHD);

Anti-tumour properties of functional foods;

Functional foods and obesity;

Functional foods and prevention of diabetes;

Functional foods and cognition;

Functional foods and bone health.

Part 3 Developing functional food products:

Maximising the functional benefits of plant foods;

Developing functional ingredients: A case study of pea protein;

Functional fats and spreads;

Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients;

Probiotic functional foods;

Functional foods for the gut: Probiotics, prebiotics and synbiotics;

Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum;

Functional meat products;

Functional soy products;

Functional seafood products;

Dietary fibre functional products.