Buch, Englisch, 400 Seiten, Format (B × H): 163 mm x 240 mm, Gewicht: 717 g
Buch, Englisch, 400 Seiten, Format (B × H): 163 mm x 240 mm, Gewicht: 717 g
Reihe: Woodhead Publishing Food Scien
ISBN: 978-1-85573-672-6
Verlag: WOODHEAD PUB
Part one reviews research on the health benefits of phytochemicals, including chapters on cardiovascular disease, cancer, bone and gastrointestinal health, as well as the functional benefits of particular groups of phytochemicals such as phytoestogens, carotenoids and flavonoids. Part two considers the important safety and quality issues in developing phytochemical products. There are chapters on establishing appropriate intake levels, testing the safety of phytochemicals and establishing health claims through clinical trials. Part two also covers such issues as extracting and enhancing phytochemical compounds for use in food products.
Phytochemical functional foods will establish itself as a standard reference on one of the most important sectors in the functional foods market.
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Pharmazie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
Weitere Infos & Material
Part 1 The health benefits of phytochemicals: Nutritional phenolics and cardiovascular disease; Phytochemicals and cancer: An overview; Food-borne glucosinolates and cancer; Phytoestrogens and health; Phytoestrogens and bone health; Carotenoids in food: bioavailability and functional benefits; The functional benefits of flavonoids: The case of tea; Phytochemicals and gastrointestinal health. Part 2 Developing phytochemical functional products: Assessing the intake of phytoestrogens: Isoflavones; Testing the safety of phytochemicals; Investigating the health benefits of phytochemicals: The use of clinical trials; The genetic enhancement of phytochemicals: The case of carotenoids; Developing phytochemical products: A case study; The impact of food processing on phytochemicals: The case of antioxidants; Optimising the use of phenolic compounds in foods; Phytochemical products: Rice bran.