Essentials of functional foods:
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Gaithersburg, Md.
Aspen Publ.
2000
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XV, 395 S. graph. Darst. |
| ISBN: | 0834212617 |
Internformat
MARC
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| 245 | 1 | 0 | |a Essentials of functional foods |c Mary K. Schmidl ; Theodore P. Labuza |
| 264 | 1 | |a Gaithersburg, Md. |b Aspen Publ. |c 2000 | |
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Datensatz im Suchindex
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|---|---|
| adam_text |
Titel: Essentials of functional foods
Autor: Schmidl, Mary Katherine
Jahr: 2000
Table of Contents
Contributors.xi
Foreword.xv
PART 1—INTRODUCTION.1
Chapter 1—Relationship of Food, Nutrition, and Health.3
Barbara O. Schneeman
Background.3
Relationship of Diet, Nutrition, and Health .4
Government Policies.8
PART H—TECHNOLOGICAL ASPECTS.13
Chapter 2—Functional Foods and Dietary Supplements: Product Safety,
Good Manufacturing Practice Regulations, and
Stability Testing.15
Theodore P. Labuza
The Overriding Legal Principles .16
Adulteration Due to Filth .17
Adulteration Due to Safety Factors .19
Adulteration During Processing, Distribution, and Storage.25
Misbranding: Product Quality and Shelf Life.27
Conclusions.44
Chapter 3—Thermal and Nonthermal Preservation Methods.49
L. Lotte Dock and John D. Floros
Thermal Preservation Methods.49
Nonthermal Preservation Methods.62
v
vi Essentials of Functional Foods
Chapter 4—Flavoring Systems for Functional Foods.89
Gary A. Reineccius
Challenges in Flavoring Functional Foods.89
Strategies for Flavoring Functional Foods .91
Encapsulation To Minimize Flavor Defects.93
Flavorings for Functional Foods: Natural versus Artificial .94
Flavorings as Functional Foods .94
Medical Foods.95
Chapter 5—Measurements of Nutrients and Chemical Components
and Their Bioavailability .99
Jonathan W.DeVries andKarleneR. Silvera
Purposes of Measurement.99
General Considerations of Analysis.101
Analytical Chemistry .107
Secondary Methods.117
Physical Testing.117
Microwave Packaging Safety.120
Microbiological Testing .120
Animal Studies .125
Bioavailability.126
Toxicology.128
Practical Aspects of Measurements.129
The Future of Measurements in Functional Foods .130
PART ffl—PRODUCT GROUPS .135
Chapter 6—Infant Formulas and Medical Foods .137
Alan S. Ryan, John D. Benson, and Ann Marie Flammang
Infant Formulas.137
Medical Foods.151
Chapter 7—Dietary Supplements.165
Mary Ellen Camire
History.165
Types.170
Formulas and Processes .173
Sensory Characteristics.174
Specific Examples.176
Future.178
Table of Contents vii
Chapter 8—Dairy Ingredients as a Source of Functional Foods.181
Gertjan Schaafsma andJ.M. Steijns
MilkProteins.181
Processing, Isolation, and Enzymatic Modification of
Milk Proteins .182
Nutritional Value of Milk Proteins.184
Biological Activity of Milk Proteins.187
Biological Activity of Milk Protein-Derived Peptides.191
Lactose Carbohydrates .194
Milk Fat and Milk Fat Components.195
MilkMinerals .197
Future Developments.198
Chapter 9—Pre- and Probiotics.205
Dominique Brassart and Eduardo J. Schiffrin
Intestinal Microflora.206
Prebiotics as Functional Ingredients .207
Probiotics as Functional Ingredients .209
Differences in Pathogenicity and Protection across
Gastrointestinal Regions.211
Safety of Probiotics.213
Synbiotics, a New Concept.214
Chapter 10—Fats and Oils and Their Effects on Health and Disease .217
David Firestone
Classification of Lipids .217
Analysis of Lipids.218
Effects on Health and Disease.220
Conclusions.231
Chapter 11—The Soybean as a Source of Bioactive Molecules.239
John J.B. Anderson and Sanford C. Garner
Human Consumption of Soy Foods.239
Composition of Soybeans and Soy Products.239
Digestion and Absorption of Lipid-Soluble Molecules .241
Nutrient Molecules .241
Non-nutrient Molecules—Absorbable.248
Non-nutrient Molecules—Nonabsorbable.265
Conclusions.266
viii Essentials of Functional Foods
PART IV—NUTRITIONAL ASPECTS.271
Chapter 12—Dietary Fiber and Its Physiological Effects .273
Daniel D. Gallaher
Relationship to Specific Disease States .273
Sources of Fibers and Their Metabolism.274
Physiological Effects of Fiber.275
Dietary Fiber and the Prevention of Disease.286
Chapter 13—Food Fortification with Vitamin and Mineral
Nutraceuticals.293
Paul A. Lachance
Brief History of Nutrient Additions to Food.294
Principles of Fortification .295
Micronutrient Fortification Technology.296
Stability of Fortificants.297
Trends and Issues.298
The Future .301
Chapter 14—Antioxidants and Their Effect on Health .303
Lillian Langseth
Oxygen, Free Radicals, and Human Disease.303
The Antioxidant Defense System.305
The Concept of Oxidative Stress .306
The Antioxidant Nutrients.306
Antioxidants and Human Disease .307
Types of Research Studies on Food Components and
Disease.308
Antioxidants and Cancer: The Rise and Fall of Beta
Carotene.309
Vitamin E and Heart Disease .310
Antioxidants and Degenerative Diseases of the Eye .312
Vitamin E Supplementation in Alzheimer's Disease and
other Neurological Disorders.313
Vitamin C and the Common Cold .313
Safety of Antioxidant Nutrients.314
Summary .315
Table of Contents ix
PART V—SAFETY AND EFFICACY.319
Chapter 15—Assessment of Safety and Efficacy of Functional Foods
and Ingredients.321
Seppo Salminen and Jorma Ahokas
Requirements for Good Clinical Studies.321
Legal Requirements for Safety Assessment .322
Xylitol.323
Lactobacillus Strain GG (ATCC 53103).325
Prebiotic Fructo-oligosaccharides .331
Conclusions.333
PART VI—REGULATORY ISSUES.337
Chapter 16—U.S. Government Regulation of Food with Claims for
Special Physiological Value.339
Peter Barton Hutt
Terminology.339
Historical Overview .339
Ten Statutory Food Categories under the FD C Act.342
Regulation by the Federal Trade Commission.349
Conclusion.349
Appendix 16-A—Ten Statutory Food Categories under the
Federal Food, Drug, and Cosmetic Act .353
Chapter 17—Regulatory Issues: Europe and Japan.363
Lorraine Eve
European Community Legislation .364
United Kingdom.367
France.372
Sweden.374
Codex Alimentarius.377
Netherlands .379
Belgium.380
Japan.381
Conclusion.383
Index.385 |
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| spelling | Schmidl, Mary K. Verfasser aut Essentials of functional foods Mary K. Schmidl ; Theodore P. Labuza Gaithersburg, Md. Aspen Publ. 2000 XV, 395 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Functional Food (DE-588)4480033-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Functional Food (DE-588)4480033-2 s DE-604 Labuza, Theodore P. Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009594452&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| title | Essentials of functional foods |
| title_auth | Essentials of functional foods |
| title_exact_search | Essentials of functional foods |
| title_full | Essentials of functional foods Mary K. Schmidl ; Theodore P. Labuza |
| title_fullStr | Essentials of functional foods Mary K. Schmidl ; Theodore P. Labuza |
| title_full_unstemmed | Essentials of functional foods Mary K. Schmidl ; Theodore P. Labuza |
| title_short | Essentials of functional foods |
| title_sort | essentials of functional foods |
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