Nutraceuticals & Functional Foods Products

  • Medicinal Spices

    1st Edition

    Edited by Eberhard Teuscher

    As demonstrated by the hundreds of books on culinary herbs, spices, and spice blends currently on the market, the ancient art of seasoning is still popular and gaining momentum. Taking you on a journey into the fascinating world of spices, from foul-smelling asafetida to devilishly hot chilies,…

    Hardback – 2005-11-29
    Medpharm

  • Vitamins In Foods

    Analysis, Bioavailability, and Stability, 1st Edition

    By George F.M. Ball

    To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis,…

    Hardback – 2005-11-01
    CRC Press
    Food Science and Technology

  • Probiotics in Food Safety and Human Health

    1st Edition

    Edited by Ipek Goktepe, Vijay K. Juneja, Mohamed Ahmedna

    The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference that can provide the latest practical…

    Hardback – 2005-10-10
    CRC Press

  • Nutraceutical Proteins and Peptides in Health and Disease

    1st Edition

    Edited by Yoshinori Mine, Fereidoon Shahidi

    Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also…

    Hardback – 2005-09-29
    CRC Press
    Nutraceutical Science and Technology

  • Carcinogenic and Anticarcinogenic Food Components

    1st Edition

    Edited by Wanda Baer-Dubowska, Agnieszka Bartoszek, Danuta Malejka-Giganti

    Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and…

    Hardback – 2005-09-22
    CRC Press
    Chemical & Functional Properties of Food Components

  • Nutrition and Cancer Prevention

    1st Edition

    Edited by Atif B. Awad, Peter G. Bradford

      Epidemiological studies have estimated that approximately 35 percent of cancers are potentially avoidable by nutritional modification. These modifications include strategies such as caloric restriction and limitation of specific macro-nutrient groups. However, recent research indicates that what…

    Hardback – 2005-09-19
    CRC Press
    Nutrition and Disease Prevention

  • Phytoestrogens In Functional Foods

    1st Edition

    Edited by Fatih Yildiz

    Polyphenol phytoestrogens – bioactives found in specific foods and beverages – impart antioxidant, phytoestrogenic, antiproliferative, and enzyme modulating activities within the human metabolic system. It is believed that these compounds protect against several forms of cancer, cardiovascular and…

    Hardback – 2005-09-14
    CRC Press

  • Soy in Health and Disease Prevention

    1st Edition

    Edited by Michihiro Sugano

    While the western world has only recently become enamored with the soybean, East Asia has been consuming and enjoying the associated health benefits of this versatile proteinaceous legume for centuries. The Japanese in particular have devoted much energy to unraveling the mysteries and revealing…

    Hardback – 2005-08-29
    CRC Press
    Nutrition and Disease Prevention

  • Handbook of Functional Lipids

    1st Edition

    Edited by Casimir C. Akoh

    Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities.…

    Hardback – 2005-07-18
    CRC Press
    Functional Foods and Nutraceuticals

  • Asian Functional Foods

    1st Edition

    Edited by John Shi, Fereidoon Shahidi, Chi-Tang Ho

    The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly growing field, Asian Functional Foods discusses…

    Hardback – 2005-03-03
    CRC Press
    Nutraceutical Science and Technology

  • Therapeutic Effects of Tea

    1st Edition

    Edited by B Banerjee, T.C. Chaudhuri

    Tea is the product of Camellia sinensis, a unique non-alcoholic drink that cares, cures and of course cheers. It does fascinating things for the human body. Tea is grown in the countryside in an ambience that is totally ecological, apart from being a renewable natural resource. Even the processing…

    Hardback – 2005-01-09
    CRC Press

  • Inulin-Type Fructans

    Functional Food Ingredients, 1st Edition

    By Marcel Roberfroid

    Inulin and oligofructose are naturally occurring resistant carbohydrates that have a variety of uses as functional food ingredients. In addition to their role as prebiotics that selectively stimulate the growth of beneficial bacteria in the intestines, these inulin-type fructans act as dietary…

    Hardback – 2004-10-28
    CRC Press
    Modern Nutrition

Product Search