Functional foods
Related titles from Woodhead’s food science, technology and nutrition list: Benders’ dictionary of nutrition and food technology Seventh edition (ISBN: 1 85573 475 3) David A Bender and Arnold E Bender The seventh edition provides succinct, authoritative definitions of over 5000 terms in nutrition and food technology (an increase of 25% from the previous edition). In addition there is nutrient composition data for 287 foods. ‘This valuable book continues to fulfil the purpose of explaining to specialists in other fields the technical terms in nutrition and food processing.’ Chemistry and Industry. Food labelling (ISBN: 1 85573 496 6) Edited by J Ralph Blanchfield Food labelling has become a complex and controversial area. This collection draws on the experience of key experts in their field to provide food manufacturers with a framework within which to plan labelling effectively. It covers both the key legislation they need to be aware of, and the issues they need to take account of in successful labelling. Functional foods (ISBN: 1 56676 487 4) G Mazza This text brings together key research on the nature and physiological effects of biologically-active components of major plant foods. It also reviews the major processes for extraction, purification, concentration and formulation of functional products, and the functional characteristics of end products. Phytochemicals as bioactive agents (ISBN: 1 56676 788 1) W R Bidlack and M S Meskin This book focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (e-mail:
[email protected]; fax: +44 (0)1223 893694; tel.: +44 (0)1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail:
[email protected]). Please confirm which subject areas you are interested in.
Functional foods Concept to product Edited by Glenn R. Gibson and Christine M. Williams
Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North and South America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2000, Woodhead Publishing Limited and CRC Press LLC
Reprinted 2001 ß 2000, Woodhead Publishing Limited The authors have asserted their moral rights. Conditions of sale This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or