Functional Foods II
Claims and Evidence (Special Publications)
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|Format: ||Hardback, 264 pages|
|Other Information: ||index|
|Published In: ||United Kingdom, 11 April 2000|
Interest in functional foods is growing all the time. These foods are said to provide positive health benefits over and above normal nutrition. But what is the evidence for these claims? This book brings together scientific research on a range of functional food ingredients. Topics include: plants as functional foods, including phytoestrogens, plant sterols and isoflavones; pre- and pro-biotics; micronutrients, including folic acid and PUFAs; setting up clinical trials of functional foods.
Table of Contents
Part 1 Setting the scene: plenary lectures - factors to consider when undertaking clinical trials for functional foods, S. Southon, scientific concepts of functional foods in Europe -consensus document, A.T. Siplock et al. Part 2 Pre- and probiotics: plenary lecture - probiotic bacteria and the human immune system, L. O'Mahony et al; contributed papers -communicating the benetifs of functional foods to the consumer, C. Shortt, functional foods and the European consumer, J. Young, bovine milk - a unique source of immunomodulatory ingredients for functional foods, H.S. Gill et al, catabolite regulation - an intrinsic role for fructo-oligosaccharides?, B.A. Rabiu et al, probiotic bifidobacteria and their identification using molecular genetic techniques, S. McBrearty et al, lactulose stimulates calcium absorption in postmenopausal women dose-dependently, E.G.H.M. van den Heuvel and E.J. Brink. Part 3 Phytochemicals: plenary lecture - plants as functional foods, A.F. Walker; contributed papers - plant sterol-enriched margarines - efficacy in cholesterol lowering and effects on lipid soluble vitamins, T. van Vliet et al, red clover isoflavone supplementation in peri-menopausal management, A.J. Husband, phyto-oestrogens in neonatal diets, A.B. Hanley et al, phytomedicine for thermogenic stimulation in obesity management - potentials and limitations, A.G. Dulloo. Part 4 Micronutrients: plenary lecture - folic acid -a case study for fortification, J.M. Scott, promoting folic acid to women of childbearing age, L. Thorpe and M.M. Raats, bioavailability of "n"-3 polyunsaturated fatty acids (PUFA) in foods enriched with microencapsulated fish oil, J.M.W. Wallace et al, effect of nutrient dense foods and physical exercise on dietary intake and body composition in frail elderly people, N. de Jong et al; poster presentations - production of "n"-3 enriched eggs - new promising resources of nutritionally important long chain fatty acids, H.S. Aro et al, probiotic effects against gastrointestinal pathogens, A. Donnet-Hughes et al, hen egg white ovomucin, a potential ingredient for functional foods, J. Hiidenhovi et al, wheat and rye brans - what is the difference?, S. Karppinen et al, fermentation of cucumber - optimizing process technology for design of healthier foods, T. Pursti et al, glucosinolates and their breakdown products in sauerkraut and sauerkraut juice, M. Taipale et al, addition of insulin to breakfast does not acutely affect calcium metabolism, U. Teuri et al, fermentation of cabbage and carrot juices by using isolated lactic acid bacteria strains - development towards future functional foods, B. Viander et al, quercetin and rutin (quercetin 3-"O"-rhamnosylglucoside) thermal degradation in aqueous media under alkaline conditions, D.P. Makris and J.T. Rossiter.
Royal Society of Chemistry|
23.4 x 15.6 centimetres|
15+ years |