Nutraceuticals & Functional Foods Products

  • Flax

    The genus Linum, 1st Edition

    Edited by Alister D. Muir, Neil D. Westcott

    Linum usitatissimum is a widely distributed plant that has a long history of traditional use as both an industrial oil and fiber crop. It is known as linseed in the United Kingdom, or flax in North America. For the last 15 years, there has been a steadily growing interest in the medicinal and…

    Hardback – 2003-05-22
    CRC Press
    Medicinal and Aromatic Plants - Industrial Profiles

  • Natural Colorants for Food and Nutraceutical Uses

    1st Edition

    By Francisco Delgado-Vargas, Octavio Paredes-Lopez

    As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their…

    Hardback – 2002-12-26
    CRC Press

  • Tea

    Bioactivity and Therapeutic Potential, 1st Edition

    Edited by Yong-Su Zhen

    The tea plant, Camellia sinensis, is of particular importance to humans, and the consumption of tea has a long history of over 2000 years. Currently, tea is one of the most popular beverages worldwide. In recent years the subject of tea has attracted a great deal of attention. As well as the use of…

    Hardback – 2002-04-18
    CRC Press
    Medicinal and Aromatic Plants - Industrial Profiles

  • Phytochemicals in Nutrition and Health

    1st Edition

    Edited by Mark S. Meskin, Wayne R. Bidlack, Audra J. Davies, Stanley T. Omaye

    Are soy isoflavones neuroprotective? Just how different is one species of Echinacea from another? Which phytochemicals will be effective as therapeutic agents in vivo? Supported by solid scientific research, Phytochemicals in Nutrition and Health helps provide answers to these and other probing…

    Hardback – 2002-03-19
    CRC Press

  • Functional Foods

    Biochemical and Processing Aspects, Volume 2, 1st Edition

    Edited by John Shi, Giuseppe Mazza, Marc Le Maguer

    Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the latest developments…

    Hardback – 2002-02-27
    CRC Press
    Functional Foods and Nutraceuticals

  • Soy Protein Products

    Characteristics, Nutritional Aspects, and Utilization, 1st Edition

    By Joseph G. Endres

    This book provides an overview of the key benefits of soy protein products in an easily understood format. Soy protein, flour, concentrates, and isolates have been shown to be versatile food ingredients. The functional properties and nutritional benefits of soy protein products are fully described.…

    Paperback – 2001-11-30
    AOCS Publishing

  • Green Tea

    Health Benefits and Applications, 1st Edition

    By Yukihiko Hara

    A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying mechanisms of tea polyphenols. It reveals the bioantimutagenic potency of epigallocatechin gallate (EGCg)…

    Hardback – 2001-02-02
    CRC Press
    Food Science and Technology

  • Herbs, Botanicals and Teas

    1st Edition

    Edited by B. Dave Oomah

    Herbs, Botanicals and Teas presents the latest scientific and technical information on the chemical, pharmacological, epidemiological and clinical aspects of major herbal and tea products. Written by leading researchers contributing to the field, this is the first reference to provide in-depth…

    Hardback – 2000-06-07
    CRC Press
    Functional Foods and Nutraceuticals

  • Phytochemicals as Bioactive Agents

    1st Edition

    Edited by Wayne R. Bidlack, Stanley T. Omaye, Mark S. Meskin, Debra K.W. Topham

    Phytochemicals as Bioactive Agents focuses on the mechanisms of action of phytochemicals identified as displaying bioactivity in the prevention of cancer, heart disease and other diseases, and the prospects for developing functional foods containing these bioactive compounds. An internationally…

    Hardback – 2000-03-16
    CRC Press

  • Seasoning Savvy

    How to Cook with Herbs, Spices, and Other Flavorings, 1st Edition

    By Alice Arndt

    A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying,…

    Paperback – 1999-07-19
    CRC Press

  • Phytochemicals

    A New Paradigm, 1st Edition

    Edited by Wayne R. Bidlack, Stanley T. Omaye, Mark S. Meskin, Debra K.W. Topham

    The phytochemical industry has entered a rapid growth phase internationally. Market demands are driving product development, while science tries to identify specific components that contribute health giving properties at physiological exposure levels. This book presents the findings of…

    Hardback – 1998-09-14
    CRC Press

  • Functional Foods

    Biochemical and Processing Aspects, Volume 1, 1st Edition

    Edited by Giuseppe Mazza

    This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of…

    Hardback – 1998-06-19
    CRC Press
    Functional Foods and Nutraceuticals

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