Functional Foods

Functional Foods: Principles and Technology, 2nd Edition provides a structured examination of functional food concepts, addressing their formal definitions, historical developments, and future growth trends. This book details the underlying chemistry and physiological properties of functional components in food formulations.

The thematic progression surveys major subject categories concerning active food constituents and human biological responses. Initial sections present scientific analysis on antioxidants and antioxidant-rich foods, followed by detailed coverage of dietary fiber and dietary fiber-rich foods. The text further investigates lipid chemistry alongside its direct impacts on health, while offering systematic coverage of selected nutritional supplements.

In addition, the volume evaluates soy food products and their distinct health benefits. By systematically organizing these functional component categories, the work offers a clear overview of how active constituents operate within food matrices and human biological systems.