Essentials of functional foods/ Mary K. Schmidl, Theodore P. Labuza.

Part I Introduction
Chapter 1 Relationship of Food, Nutrition, and Health

Part II Technological Aspects
Chapter 2 Functional Foods and Dietary Supplements: Product Safety, Good Manufacturing Practice Regulations, and Stability Testing
Chapter 3 Thermal and Non-Thermal Preservation Methods
Chapter 4 Flavoring Systems for Functional Foods
Chapter 5 Measurements of Nutrients and Chemical Components and Their Bioavailability

Part III Product Groups
Chapter 6 Infant Formulas and Medical Foods
Chapter 7 Dietary Supplements
Chapter 8 Dairy Ingredients As A Source of Functional Foods
Chapter 9 Pre- and Probiotics
Chapter 10 Fats and Oils and Their Effects on Health and Disease Chapter 11 The Soybean As a Source of Bioactive Molecules

Part IV Nutritional Aspects
Chapter 12 Dietary Fiber and Its Physiological Effects
Chapter 13 Food Fortification with Vitamin and Mineral Nutraceuticals
Chapter 14 Antioxidants and Their Effect on Health

Part V Safety and Efficacy
Chapter 15 Assessment of Safety and Efficacy of Functional Foods and Ingredients

Part VI Regulatory Issues
Chapter 16 U.S. Government Regulation of Food With Claims for Special Physiological Value
Chapter 17 Regulatory Issues-Europe and Japan