Functional Foods: Principles and Technology, Second Edition

covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects.

This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.

Features

Presents methods and technologies to improve the bioavailability of bioactive substances

Includes laboratory exercises

Addresses antioxidants, dietary fiber, prebiotics, probiotics, and symbiotics, lipids, supplements, soy, sports drinks, and infant formulas