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Designer Food Processing Book from C.H.I.P.S.

FUNCTIONAL FOODS
Biochemical and Processing Aspects
edited by G. Mazza

This is the first book to address the issue of processing of functional or designer foods. It provides a comprehensive overview of an array of biologically active compounds from both plant and animal sources, and is unique in its ability to shed light on how the processing of these phytochemicals and zoochemicals may impact the health benefits of functional foods.

The information in this book will be of value to anyone interested in this tremendously exciting and rapidly growing area in the food and nutrition science.

CONTENTS

Functional Oat Products: Nature of Oat Products. Nature and Analysis of Oat b-Glucan. Physiological Effects of Oat b-Glucan in Humans.
Physiologically Functional Wheat Bran: Structure and Composition of Wheat Kernels. Milling. Breadfast Cereal Processing. Health Benefits of Wheat Bran Fiber. Health Benefits of Other Wheat Components. Dietary Recommendations and Wheat Bran Consumption.
Functional Products from Rice: Composition of Rice Kernels. Rice Bran. Rice Bran Oil. Rice Starch.
Flaxseed Products for Disease Prevention: Biologically Active Components. Processing and Products. Health Benefits.
Functional Grape and Citrus Products: Grapes. Citrus Fruits.
Functional Vegetable Products: The Cruciferae. Onions and Garlic. Vegetables Rich in Nondigestible Oligosaccharides. Other Vegetables.
Processing and Properties of Mustard Products and Components: Mustard Processing and Products. Mustard Components: Nature, Chemistry and Properties. Physiological Properties of Mustard Components.
Designer Vegetable Oils: Modified or Property-Enhanced Fats and Oils. Specialty Vegetable Oils: Health Aspects. Specialty Processed and Formulated Fats. Engineered Lipids: Modification of Triacylglyceride Structure.
Functional Products of Plants Indigenous to Latin America: Amaranth, Quinoa, Common Beans and Botanicals: Pseudocereals: Amaranth and Quinoa. Common Beans. Selected Fruits and Vegetables Indigenous to Latin America. Herbs and Botanicals.
Physiological Components and Health Effects of Ginseng, Echinacea, and Sea Buckthorn: Ginseng. Echinacea. Sea Buckthorn.
Functional Milk and Dairy Products: Technological Processes for Maximum Physiological Functionality. Fermented Dairy Products, Probiotics, Prebiotics, and Symbiotics. Casein-Based Bioactive Peptides. Whey Proteins as Physiologically Functional Food Components. Other Milk-Based Bioactive Compounds.
Functional Seafood Lipids and Proteins: Marine Lipids and Their Beneficial Health Effects. Processing of Marine Oils. Oxidation of Marine Oils. Seafood Proteins. Novel Functional Protein Preparations from Underutilized Aquatic Species.
Regulatory Aspects of Functional Products: What Terms Should be Used? What Are the Regulations That Affect Functional Food and Nutraceutical Industries? Foods Versus Drugs. Medical Foods/Foods for Special Dietary Use. The Present Situation. Evaluation of Functional Foods and Nutraceuticals: What Level of Proof for Claims? Costs of Making Health Claims. Burden of Proof. Are Health Claims Needed?
Index.

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FUNCTIONAL FOODS
Biochemical and Processing Aspects
edited by G. Mazza

460 pages $168.95 + shipping
Texas residents please add 6.75 % sales tax

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