Functional foods

Author: [British] Williams/Huo Junsheng et al
Publisher:
Publish Date: 2005-02-01
Features: This book is divided into three parts. Chapter 1 focuses on the definition of functional foods and some issues in the appropriate methodologies for substantiating their functional claims, summarizing the concept of identifying "indicators" that demonstrate the effects of functional components on target functions in the body, and explaining how to effectively communicate results to consumers. Chapters 2 and 3 respectively elaborate on the current regulatory agencies in the EU and the U.S., including the current management of functional foods and health claims. The second part consists of several chapters, summarizing the current research progress on the relationship between functional foods and health, which is crucial for manufacturers to make functional claims for their products. Chapter 4 focuses on functional foods for gut health: probiotics, prebiotics, and synbiotics, outlining the current research progress on their mechanisms of action and health benefits. Chapter 5 discusses the role of functional foods in preventing coronary heart disease, based on determining the functional effects of dietary factors as well as the actions of antioxidants, probiotics, prebiotics, and synbiotics. Chapter 6 examines the anticancer effects of functional foods, particularly emphasizing the roles of antioxidants, phytochemicals, and dietary fiber. Chapter 7 covers the effects of functional foods in preventing acute diseases, certifying the role of probiotics in enhancing the immune system and preventing gastrointestinal disorders. The third part focuses on product development issues. Chapter 8 summarizes the plant sources of functional compounds and the effects of processing on them, while also introducing methods for improving functional traits. Building on this, Chapter 9 presents case studies on the identification, processing, application in foods, and detection of functional plant components. This book uses two chapters to evaluate the selection of functional components. Chapter 10 discusses research and development and processing processes related to identifying target functional components, with a focus on functional fats and spreads. Chapter 11 analyzes the product development process using the functional sweeteners market, covering the entire process from market analysis to formulation, testing, and sales. The last two chapters address issues encountered during processing.