Research and Application of Functional Foods

Author: Wu Moucheng
Publisher:
Publish Date: 2004-01-01
Features: The third-generation functional food (health food), known as the "food of the 21st century," is a hot topic in food nutrition and functional research, representing the current research frontier and direction. This book focuses on elaborating on the concept, development direction, various functional active components, their properties and structural research methods, functional evaluation, extraction, separation, purification, and preparation of the third-generation functional food. The latter part introduces the nutrition for people in different physiological stages and common diseases, as well as various functional foods. The content of this book is both scientific and practical, providing fundamental direction and methods for further development of functional foods. It is suitable for researchers, production management personnel, and students in fields such as food, nutrition, medicine, public health, and biochemistry. The third-generation functional food (health food), known as the "food of the 21st century," is a hot topic in food nutrition and functional research, representing the current research frontier and direction. This book focuses on elaborating on the concept, development direction, various functional active components, their properties and structural research methods, functional evaluation, extraction, separation, purification, and preparation of the third-generation functional food. The latter part introduces the nutrition for people in different physiological stages and common diseases, as well as various functional foods. The content of this book is both scientific and practical, providing fundamental direction and methods for further development of functional foods. It is suitable for researchers, production management personnel, and students in fields such as food, nutrition, medicine, public health, and biochemistry.