Functional Food Science - (Second Edition)

Author: Zheng Jianxian
Publisher:
Publish Date: 2006-04-01
Features: Functional Food Science is an integrated discipline that combines the content of food science and preventive medicine, involving functional food chemistry, nutrition, biology, engineering, and management. This book consists of 14 chapters. Chapter 1 explores the development trends and key focus areas of 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 discusses the chemistry and nutrition of functional carbohydrates, amino acids, peptides, and proteins, functional lipids, vitamins and vitamin analogs, mineral elements, plant bioactive components, and probiotics. Chapter 3 elaborates on edible medicinal plant extracts, Chinese plant extracts, Western and European plant extracts, and common animal raw materials and their bioactivity. Chapter 4 discusses the development of cosmetic functional foods with effects such as spot removal, acne treatment, wrinkle prevention, skin moisture and oil balance regulation, and breast enhancement. Chapter 5 discusses the development of female functional foods with effects such as weight loss, anti-aging, improvement of nutritional anemia, and lactation promotion. Chapter 6 elaborates on the development of children's functional foods with effects such as intelligence enhancement, vision improvement, growth and development promotion, and caries prevention. Chapter 7 explores the development of functional foods to improve modern civilization-related diseases, including those that regulate blood lipids, blood sugar, blood pressure, stress, chronic fatigue syndrome, and depression. Chapter 8 discusses the development of functional foods for middle-aged and elderly populations with effects such as immune enhancement, anti-tumor, osteoporosis improvement, menopausal syndrome improvement, sleep improvement, and Alzheimer's disease improvement. Chapter 9 explores the development of functional foods to improve gastrointestinal function, including those that promote digestion and absorption, protect gastric mucosa, regulate intestinal flora, relieve constipation, and prevent diarrhea. Chapter 10 discusses the development of functional foods for males with effects such as relieving physical fatigue, protecting liver damage, alleviating chronic kidney failure, promoting hair growth, protecting the prostate, and improving sexual function. Chapter 11 elaborates on the development of functional foods to improve the adverse effects of the environment, including those that promote lead excretion, chemical toxin excretion, radiation resistance, hypoxia tolerance, high-temperature resistance, low-temperature resistance, noise and vibration resistance, and throat soothing. Chapter 12 briefly introduces the development of nutrient supplements and low-energy foods. Chapter 13 introduces the toxicological and functional evaluation of functional foods. Chapter 14 briefly discusses the manufacturing engineering and good manufacturing practices of functional foods. The appendix introduces 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. This book is based on the principles of scientificity, practicality, conciseness, inspiration, and readability, making it one of the most authoritative monographs in the field of functional foods both domestically and internationally. It holds significant guiding significance for the development of the functional food industry in the coming years. It can be used as a textbook for students and teachers in universities and colleges of food, nutrition, medicine, biochemistry, and chemical engineering. It also provides valuable reference for researchers, production personnel, and management decision-makers in related fields.