000			00345nam a2200133Ia 4500
999			_c146520 _d146520
020			_a9780834212619
040			_cCUS
082			_a613.2 _bSCH/E
100			_aSchmidl, Mary K.
245		0	_aEssentials of functional foods/ _cMary K. Schmidl, Theodore P. Labuza.
250			_a1st ed.
260			_aMaryland: _bAspen Publishers, _c2000.
300			_axv, 395 p. ; _c26 cm.
505			_aPart I Introduction Chapter 1 Relationship of Food, Nutrition, and Health Part II Technological Aspects Chapter 2 Functional Foods and Dietary Supplements: Product Safety, Good Manufacturing Practice Regulations, and Stability Testing Chapter 3 Thermal and Non-Thermal Preservation Methods Chapter 4 Flavoring Systems for Functional Foods Chapter 5 Measurements of Nutrients and Chemical Components and Their Bioavailability Part III Product Groups Chapter 6 Infant Formulas and Medical Foods Chapter 7 Dietary Supplements Chapter 8 Dairy Ingredients As A Source of Functional Foods Chapter 9 Pre- and Probiotics Chapter 10 Fats and Oils and Their Effects on Health and Disease Chapter 11 The Soybean As a Source of Bioactive Molecules Part IV Nutritional Aspects Chapter 12 Dietary Fiber and Its Physiological Effects Chapter 13 Food Fortification with Vitamin and Mineral Nutraceuticals Chapter 14 Antioxidants and Their Effect on Health Part V Safety and Efficacy Chapter 15 Assessment of Safety and Efficacy of Functional Foods and Ingredients Part VI Regulatory Issues Chapter 16 U.S. Government Regulation of Food With Claims for Special Physiological Value Chapter 17 Regulatory Issues-Europe and Japan
650			_aFunctional Foods
650			_aFood Industry and Trade
700			_aLabuza, Theodore P.
942			_cSC79