Overview

This reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases.

Content Coverage

It assembles extensive information on the nature and physiological effects of biologically-active components of major plant foods. Internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods.

Intended Audience

This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, and public health professionals.