Essentials Of Functional FoodsSpringer Science & Business Media, 30 июн. 2000 г. - Всего страниц: 395 Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry. |
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Стр. vi
... Foods Gary A. Reineccius Challenges in Flavoring Functional Foods ... 89 Strategies for Flavoring Functional Foods Encapsulation To Minimize Flavor Defects ... Ingredients as a Source of Functional vi ESSENTIALS OF FUNCTIONAL FOODS.
... Foods Gary A. Reineccius Challenges in Flavoring Functional Foods ... 89 Strategies for Flavoring Functional Foods Encapsulation To Minimize Flavor Defects ... Ingredients as a Source of Functional vi ESSENTIALS OF FUNCTIONAL FOODS.
Стр. vii
Mary K. Schmidl, Theodore P. Labuza. Chapter 8 - Dairy Ingredients as a Source of Functional Foods Gertjan Schaafsma and J.M. Steijns Milk Proteins Processing , Isolation , and Enzymatic Modification of .... 181 ... 181 Milk Proteins ...
Mary K. Schmidl, Theodore P. Labuza. Chapter 8 - Dairy Ingredients as a Source of Functional Foods Gertjan Schaafsma and J.M. Steijns Milk Proteins Processing , Isolation , and Enzymatic Modification of .... 181 ... 181 Milk Proteins ...
Стр. ix
... Foods and Ingredients ... Seppo Salminen and Jorma Ahokas Requirements for Good Clinical Studies Legal Requirements for Safety Assessment Xylitol .... Lactobacillus Strain GG ( ATCC 53103 ) Prebiotic Fructo - oligosaccharides ...
... Foods and Ingredients ... Seppo Salminen and Jorma Ahokas Requirements for Good Clinical Studies Legal Requirements for Safety Assessment Xylitol .... Lactobacillus Strain GG ( ATCC 53103 ) Prebiotic Fructo - oligosaccharides ...
Стр. 9
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Стр. 15
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Содержание
IV | 3 |
V | 4 |
VI | 8 |
VII | 13 |
VIII | 15 |
XI | 16 |
XII | 17 |
XIII | 19 |
LXV | 218 |
LXVI | 220 |
LXVII | 231 |
LXVIII | 239 |
LXIX | 241 |
LXXI | 248 |
LXXII | 265 |
LXXIII | 266 |
XIV | 25 |
XV | 27 |
XVI | 44 |
XVII | 49 |
XVIII | 62 |
XIX | 89 |
XX | 91 |
XXI | 93 |
XXII | 94 |
XXIV | 95 |
XXV | 99 |
XXIX | 101 |
XXX | 107 |
XXXI | 117 |
XXXIII | 120 |
XXXV | 125 |
XXXVI | 126 |
XXXVII | 128 |
XXXVIII | 129 |
XXXIX | 130 |
XL | 135 |
XLI | 137 |
XLII | 151 |
XLIII | 165 |
XLIV | 170 |
XLV | 173 |
XLVI | 174 |
XLVII | 176 |
XLVIII | 178 |
XLIX | 181 |
L | 182 |
LI | 184 |
LII | 187 |
LIII | 191 |
LIV | 195 |
LV | 197 |
LVI | 198 |
LVII | 205 |
LVIII | 206 |
LIX | 207 |
LX | 209 |
LXI | 211 |
LXII | 213 |
LXIII | 214 |
LXIV | 217 |
LXXIV | 271 |
LXXV | 273 |
LXXVI | 274 |
LXXVII | 275 |
LXXVIII | 286 |
LXXIX | 293 |
LXXX | 294 |
LXXXI | 295 |
LXXXII | 296 |
LXXXIII | 297 |
LXXXIV | 298 |
LXXXV | 301 |
LXXXVI | 303 |
LXXXVII | 305 |
LXXXVIII | 306 |
XC | 307 |
XCI | 308 |
XCII | 309 |
XCIII | 310 |
XCIV | 312 |
XCV | 313 |
XCVII | 314 |
XCVIII | 315 |
XCIX | 319 |
C | 321 |
CI | 322 |
CII | 323 |
CIII | 325 |
CIV | 331 |
CV | 333 |
CVI | 339 |
CXI | 342 |
CXII | 349 |
CXIV | 353 |
CXVII | 363 |
CXVIII | 364 |
CXIX | 367 |
CXX | 372 |
CXXI | 374 |
CXXII | 377 |
CXXIII | 379 |
CXXIV | 380 |
CXXV | 381 |
CXXVI | 383 |
385 | |
Часто встречающиеся слова и выражения
absorption amino acid analytical antioxidant AOAC International aseptic beta carotene bioavailability blood bran calcium cancer carbohydrates casein cells chemical cholesterol Clin Nutr clinical coli colon components compounds concentration consumer consumption Dairy diarrhea diet dietary fiber dietary supplement digestion disease effects enzymes factors fatty acids FD&C Act fermentation flavor food ingredients food products Food Sci Food Technol functional foods glucose growth guar gum health claims heat human milk immune inactivation increase infant formula inhibit intake intestinal irradiation isoflavones labeling Labuza TP Lactobacillus GG lactoferrin levels linoleic acid lipids medical foods metabolism microbial microflora microorganisms microwave minerals molecules nutrient nutritional Official Methods oxidation packaging pathogens Pediatr phospholipids plasma potential prevention probiotic processing protein rats reduced regulation risk role safety Salmonella sample serum soluble Source soybean specific structure-function claims studies substance temperature tion treatment vitamin vitamin E vitro water activity whey xylitol
Популярные отрывки
Стр. 384 - March 2000 on the approximation of the laws of the member states relating to the labelling, presentation and advertising of foodstuffs (Official Journal of the European Communities (LI 09) of 6 May 2000, pp.
Стр. 384 - Regulation (EC) no 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients.
Ссылки на эту книгу
Functional Food Ingredients and Nutraceuticals: Processing Technologies John Shi Ограниченный просмотр - 2006 |
Functional Food Ingredients and Nutraceuticals: Processing Technologies John Shi Ограниченный просмотр - 2006 |