Authors:
- 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
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Science Text Series (FSTS)
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Table of contents (9 chapters)
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Front Matter
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Nutrient Components of Foods
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Front Matter
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Specific Functional Foods
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Front Matter
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Back Matter
About this book
"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."
Authors and Affiliations
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Dept. Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
Rotimi E. Aluko
About the author
Bibliographic Information
Book Title: Functional Foods and Nutraceuticals
Authors: Rotimi E. Aluko
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4614-3480-1
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2012
Hardcover ISBN: 978-1-4614-3479-5Published: 06 June 2012
Softcover ISBN: 978-1-4939-5064-5Published: 23 August 2016
eBook ISBN: 978-1-4614-3480-1Published: 05 June 2012
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 1
Number of Pages: XII, 155
Topics: Food Science, Chemistry/Food Science, general, Nutrition