Hiển thị biểu ghi dạng vắn tắt

dc.contributor.authorSaarela, Maria (editor)
dc.date.issued2011
dc.identifier.isbn978-0-85709-255-7
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/8101
dc.description.abstractPart 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).
dc.formatxxix, 622 p. : ill.
dc.language.isoen
dc.publisherWoodhead Publishing
dc.relation.ispartofseriesWoodhead publishing series in food science, technology and nutrition
dc.subjectFunctional foods
dc.titleFunctional food : concept to product
dc.typeBook
dc.description.version2nd edition


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Hiển thị biểu ghi dạng vắn tắt