Functional Food Science

Author: Zheng Jianxian
Publisher:
Publish Date: 2003-01-01
Features: This book is compiled based on scientific rigor, practicality, simplicity, and inspiration. It is one of the specialized works on functional foods in China at the current time and holds significant guiding significance for the development of the functional food industry in the coming years. It can serve as a reference for professionals and management decision-makers in the fields of food, nutrition, medicine, biochemistry, and chemical engineering, as well as a teaching reference for relevant disciplines in colleges and universities. Functional food science is an interdisciplinary field that integrates content from food science and preventive medicine, covering areas such as functional food chemistry, nutrition, biology, engineering, and management. Chapter 1 discusses the development trends and key areas of focus in the food industry in the new century, the content and tasks of functional food science, the definition, content, and development of functional foods and bioactive components, the definition and indicators of health and sub-health, the positive role of functional foods in promoting human health, and the management of functional foods. Chapter 2 elaborates on the chemistry and nutrition of functional carbohydrates, amino acids, peptides, and proteins, functional lipids, vitamins and vitamin analogs, mineral elements, plant bioactive components, probiotics, and low-energy food components. Chapter 3 explains functional food toxicology and functional evaluation. Chapter 4 explores enhanced immune functional foods, gut microbiota-regulating functional foods, growth and development-promoting functional foods, intelligence-enhancing functional foods, beauty functional foods, weight-loss functional foods, anti-aging functional foods, cardiovascular disease-specific functional foods, diabetes-specific functional foods, anti-tumor functional foods, and the development principles and key technologies for low-energy foods. Chapter 5 introduces advanced technologies and quality assurance systems in the manufacturing engineering of functional foods. The appendix reveals the development process of the functional food industry in China and the rise and fall of four famous enterprises that once dominated the Chinese market.