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Functional Foods II

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Table of Contents

Setting the Scene: Factors to Consider when Undertaking Clinical Trials for Functional Foods; Scientific Concepts of Functional Foods in Europe: Consensus Document; Pre- and Probiotics: Probiotic Bacteria and the Human Immune System; Communicating the Benefits of Functional Foods to the Consumer; Functional Foods and the European Consumer; Bovine Milk: A Unique Source of Immunomodulatory Ingredients for Functional Foods; Catabolite Regulation: An Intrinsic Role for Fructo-oligosaccharides?; Probiotic Bifidobacteria and Their Identification Using Molecular Genetic Techniques; Lactulose Stimulates Calcium Absorption in Postmenopausal Women Dose-dependently; Phytochemicals: Plants as Functional Foods; Plant Sterol-enriched Margarines: Efficacy in Cholesterol Lowering and Effects on Lipid Soluble Vitamins; Red Clover Isoflavone Supplementation in Peri-menopausal Management; Phyto-oestrogens in Neonatal Diets; Phytomedicine for Thermogenic Stimulation in Obesity Management: Potentials and Limitations; Micronutrients: Folic Acid - A Case Study for Fortification; Promoting Folic Acid to Women of Childbearing Age; Bioavailability of n-3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil; Effect of Nutrient Dense Foods and Physical Exercise on Dietary Intake and Body Composition in Frail Elderly People; Production of n-3 Enriched Eggs: New Promising Resources of Nutritionally Important Long Chain Fatty Acids; Probiotic Effects against Gastrointestinal Pathogens; Hen Egg White Ovomucin, a Potential Ingredient for Functional Foods; Wheat and Rye Brans: What is the Difference?; Fermentation of Cucumber: Optimizing Process Technology for Design of Healthier Foods; Glucosinolates and Their Breakdown Products in Sauerkraut and Sauerkraut Juice; Addition of Inulin to Breakfast Does Not Acutely Affect Calcium Metabolism; Fermentation of Cabbage and Carrot Juices by Using Isolated Lactic Acid Bacteria Strains: Development towards Future Functional Foods; Quercitin and Rutin (Quercetin 3-O-Rhamnosylglucoside) Thermal Degradation in Aqueous Media under Alkaline Conditions; Subject Index.


"... a useful resource ..." * Aslib Book Guide, Volume 65, No 8, August 2000 * "... an important contribution to a science-based approach to functional foods and provides a useful source of information for nutritional and food scientists from both research institutions and industry." * Nahrung-Food, Vol 45, 2001, No 1, 1 *

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