Nutraceuticals & Functional Foods Products

  • 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

  • Antioxidant Status, Diet, Nutrition, and Health

    1st Edition

    Edited by Andreas M. Papas

    This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher,…

    Hardback – 1998-09-17
    CRC Press
    Contemporary Food Science

  • 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

  • Handbook of Nutritionally Essential Mineral Elements

    1st Edition

    Edited by Boyd L. O'Dell, Roger A. Sunde

    "Offers comprehensive, definitive information on all of the essential mineral elements--focusing on biochemical and physiological processes. Describes in detail the function of the nutritionally necessary elements revealed through the latest techniques in molecular biology as well as traditional…

    Hardback – 1997-03-07
    CRC Press
    Clinical Nutrition in Health and Disease

  • Applications of Chitan and Chitosan

    1st Edition

    Edited by Mattheus F. A. Goosen

    The main driving force behind the development of new applications for chitin and its derivative chitosan lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers. Since chitin is the second most abundant natural polymer, academic as well as…

    Paperback – 1996-06-01
    CRC Press

  • Food Antioxidants

    Technological: Toxicological and Health Perspectives, 1st Edition

    By D.L. Madhavi, S.S. Deshpande, D.K. Salunkhe

    "Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism, degradation in food systems, and techniques for…

    Hardback – 1995-10-24
    CRC Press
    Food Science and Technology

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