Schmidl, Mary K. <br/><br/>
Essentials of functional foods/ 
Mary K. Schmidl, Theodore P. Labuza. 
 - 1st ed. 
 - Maryland:  Aspen Publishers,  2000. 
 - xv, 395 p. ;  26 cm. 
<br/><br/>Part I Introduction<br/>Chapter 1 Relationship of Food, Nutrition, and Health<br/><br/>Part II Technological Aspects<br/>Chapter 2 Functional Foods and Dietary Supplements: Product Safety, Good Manufacturing Practice Regulations, and Stability Testing<br/>Chapter 3 Thermal and Non-Thermal Preservation Methods<br/>Chapter 4 Flavoring Systems for Functional Foods<br/>Chapter 5 Measurements of Nutrients and Chemical Components and Their Bioavailability<br/><br/>Part III Product Groups<br/>Chapter 6 Infant Formulas and Medical Foods<br/>Chapter 7 Dietary Supplements<br/>Chapter 8 Dairy Ingredients As A Source of Functional Foods<br/>Chapter 9 Pre- and Probiotics<br/>Chapter 10 Fats and Oils and Their Effects on Health and Disease Chapter 11 The Soybean As a Source of Bioactive Molecules<br/><br/>Part IV Nutritional Aspects <br/>Chapter 12 Dietary Fiber and Its Physiological Effects<br/>Chapter 13 Food Fortification with Vitamin and Mineral Nutraceuticals<br/>Chapter 14 Antioxidants and Their Effect on Health<br/><br/>Part V Safety and Efficacy<br/>Chapter 15 Assessment of Safety and Efficacy of Functional Foods and Ingredients<br/><br/>Part VI Regulatory Issues<br/>Chapter 16 U.S. Government Regulation of Food With Claims for Special Physiological Value<br/>Chapter 17 Regulatory Issues-Europe and Japan 
<br/><br/><label>ISBN: </label>9780834212619 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Functional Foods<br/>Food Industry and Trade
<br/><br/><label>Dewey Class. No.: </label>613.2  / SCH/E