Introduction to functional food science is an impressive and thorough review of modern functional food science from 54 scientists from 44 different organizations around the world the content is relevant and interesting and provides clear explanations of all concepts. Chapter 1 presents an introduction and definition of functional food and describes the categories of healthy and medical foods it also reviews similarities and differences between these categories furthermore it discusses biomarkers for functional foods and bioactive compounds which always exist in functional foods. Functional food textbook volume 1 introduction to functional food science third edition functional foods science is a rapidly evolving field and its progress is supported by both scientific communities and food industries. Functional foods and cardiovascular disease in introduction to functional food science textbook volume 1 edited by danik m martirosyan phd. In food science the use of polymeric materials is widely explored from both an engineering and a nutraceutical point of view regarding the engineering application researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf life of the products
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