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| LEADER |
01996pamaa2200289 4500 |
| 001 |
0000050811 |
| 005 |
20130117090000.0 |
| 008 |
121121s2010 eng |
| 020 |
0 |
0 |
|a 9781405178761
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| 090 |
0 |
0 |
|a RM217
|b FUN 2010
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| 240 |
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|a Functional food science and technology
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| 245 |
1 |
0 |
|a Functional food product development
|c edited by Jim Smith and Edward Charter.
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| 260 |
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|a Chichester, West Sussex ; Ames, Iowa:
|b Wiley-Blackwell,
|c 2010.
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| 300 |
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|a xiv, 512 p.:
|b ill. (some col.), maps;
|c 25 cm.
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| 440 |
0 |
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|a Functional food science and technology series
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| 501 |
0 |
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|a FHLS
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| 504 |
0 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer?s disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois
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| 650 |
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|a Food industry and trade
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| 650 |
0 |
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|a Functional foods
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| 650 |
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|a Food Technology --
|x methods
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| 650 |
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0 |
|a Food --
|x standards
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| 650 |
0 |
0 |
|a Food-Processing Industry --
|x methods
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| 650 |
0 |
0 |
|a Nutritional Physiological Phenomena
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| 700 |
1 |
1 |
|a Smith,
|h Jim
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| 700 |
1 |
1 |
|a Charter,
|h Edward
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| 901 |
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|u www.wiley.com/wiley-blackwell
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