| 书目名称 | Functional Foods and Nutraceuticals | | 编辑 | Rotimi E. Aluko | | 视频video | http://file.papertrans.cn/350/349680/349680.mp4 | | 概述 | First textbook about functional foods and nutraceuticals.In-depth examinations of chemical and nutritional aspects of ingredients and specific functional foods such as soybean, tea, fish, and milk.Inc | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | ."Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term..This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company‘s ‘cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one‘s diet can decrease the risk of certain types of cancer in individuals.’.Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., .vegetables.) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits." . | | 出版日期 | Textbook 2012 | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-3480-1 | | isbn_softcover | 978-1-4939-5064-5 | | isbn_ebook | 978-1-4614-3480-1Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer Science+Business Media, LLC 2012 |
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