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Bioactive Components for Functional Foods
Inglese
502 b
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Bioactive Components for Functional Foods defines each chemical family of bioactives and collects many of the functional components described in foods and their implications on nutrition and health. It also discusses non-phytochemical components, such as probiotics, bioactive peptides and fatty acids and their relationship to health. Readers will learn about metabolism and bioavailability of bioactives, interactions with gut microbiota, interactions of probiotics as food ingredients with other food components, and more. They will also find the latest marketing and regulatory issues for functional foods while learning about future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals.
- Discusses the implication of phytochemicals on human health
- Collects up-to-date data and future information for specific bioactive compounds
- Details the marketing and regulatory issues for functional foods
- Delves into the future trends of micro and nanoencapsulation, delivery systems, and nutraceuticals
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