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Functional foods: disigner foods,pharmafoods, nutraceuticals/ edited by Isreal Goldberg.

Contributor(s): edited by Goldberg, IsrealMaterial type: Text

TextPublication details: Gaithersburg: Aspen, 1999Edition: 1st edDescription: ix, 571 p. ; 24 cmISBN: 0834216884Subject(s): Nutrition | Natural Foods | Diet TherapyDDC classification: 613.2

Contents:

Part 1 Introduction Ch. 1. Introduction: Israel Goldberg Part 2 Health attributes of functional foods Ch. 2. Reducing the risk of cardiovascular disease: Garry G. Duthie, Katrina M. Brown Ch. 3. Reducing the risk of cancer: John A. Milner Ch. 4. Functional foods in the control of obesity: Mark L. Wahlqvist Ch. 5. Nutrient control of immune function: Jeffrey B. Blumberg Ch. 6. Dietary factors modulating the rate of aging: Huber R. Warner, Sooja K. Kim Ch. 7. Mood and performance foods: Herbert L. Meiselman, Harris R. Lieberman Ch. 8. Medical foods: Mary K. Schmidt, Theodore P. Labuza Part 3 Health functionality of food components Ch. 9. Dietary fiber: Aliza Stark, Zecharia Madar Ch. 10. Special physiological functions of newly developed oligosaccharides: Tsuneyuki Oku Ch. 11. Sugar alcohols: Kauko K. Makinen Ch. 12. Amino acids, peptides and proteins: Wayne E. Marshall Ch. 13. Vitamins for optimal health: Harish Padh Ch. 14. Lactic acid bacteria as promoters of human health: Mary E. Sanders Ch. 15. Nutrition of macrominerals and trace elements: John J.B. Anderson, Jonathan C. Allen Ch. 16. Fatty acids: Artemis S. Simopoulos -- Ch. 17. Phytochemicals and antioxidants: Robert I. San Lin Part 4 Market and competition Ch. 18. Functional foods in Japan: Tomio Ichikawa Ch. 19. The development of the functional food business in the United States and Europe: Jeffrey C. Gardner Ch. 20. The potential role of functional foods in medicine and public health: Kathie L. Wrick Ch. 21. The role of marketing communication in the introduction of functional foods to the consumer: Margaret P. Woods Ch. 22. The food industry's role in functional foods: Adolph S. Clausi Part 5 Consumer's viewpoint Ch. 23. Consumers' view on functional foods: Kristen W. McNutt Part 6 Future prospects Ch. 24. Future prospects for functional foods: Jeffrey Bland and Darrel G. Medcalf

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Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode	Item holds
General Books Science Library	Science Library, Sikkim University Science Library General Section	613.2 GOL/F (Browse shelf(Opens below))	Available	Books For SU Science Library		P01127

Total holds: 0

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Previous	612.015 HAM/B Biochemistry /	612.3 ARL/N Nutrition in public health: principles, policies, and practice/	613.2 CUS Beneficial microbes in fermented and functional foods /	613.2 GOL/F Functional foods: disigner foods,pharmafoods, nutraceuticals/	613.2 OTL/P Probiotics and prebiotics in food, nutrition and health/	613.2 SCH/E Essentials of functional foods/	614 HUI/F Food biotechnology microorganisms/	Next

Part 1 Introduction
Ch. 1. Introduction: Israel Goldberg

Part 2 Health attributes of functional foods
Ch. 2. Reducing the risk of cardiovascular disease: Garry G. Duthie, Katrina M. Brown
Ch. 3. Reducing the risk of cancer: John A. Milner
Ch. 4. Functional foods in the control of obesity: Mark L. Wahlqvist
Ch. 5. Nutrient control of immune function: Jeffrey B. Blumberg
Ch. 6. Dietary factors modulating the rate of aging: Huber R. Warner, Sooja K. Kim
Ch. 7. Mood and performance foods: Herbert L. Meiselman, Harris R. Lieberman
Ch. 8. Medical foods: Mary K. Schmidt, Theodore P. Labuza

Part 3 Health functionality of food components
Ch. 9. Dietary fiber: Aliza Stark, Zecharia Madar
Ch. 10. Special physiological functions of newly developed oligosaccharides: Tsuneyuki Oku
Ch. 11. Sugar alcohols: Kauko K. Makinen
Ch. 12. Amino acids, peptides and proteins: Wayne E. Marshall
Ch. 13. Vitamins for optimal health: Harish Padh
Ch. 14. Lactic acid bacteria as promoters of human health: Mary E. Sanders
Ch. 15. Nutrition of macrominerals and trace elements: John J.B. Anderson, Jonathan C. Allen
Ch. 16. Fatty acids: Artemis S. Simopoulos --
Ch. 17. Phytochemicals and antioxidants: Robert I. San Lin

Part 4 Market and competition
Ch. 18. Functional foods in Japan: Tomio Ichikawa
Ch. 19. The development of the functional food business in the United States and Europe: Jeffrey C. Gardner
Ch. 20. The potential role of functional foods in medicine and public health: Kathie L. Wrick
Ch. 21. The role of marketing communication in the introduction of functional foods to the consumer: Margaret P. Woods
Ch. 22. The food industry's role in functional foods: Adolph S. Clausi

Part 5 Consumer's viewpoint
Ch. 23. Consumers' view on functional foods: Kristen W. McNutt

Part 6 Future prospects
Ch. 24. Future prospects for functional foods: Jeffrey Bland and Darrel G. Medcalf

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