Functional Food Product Development (Hui: Food Science and by Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi

By Yoshinori Mine, Kazuo Miyashita, Fereidoon Shahidi

In keeping with an August 2009 record from PricewaterhouseCoopers, the us marketplace for useful meals in 2007 used to be US$ 27 billion. Forecasts of development diversity from among 8.5% and 20% according to 12 months, or approximately 4 instances that of the nutrients quite often. worldwide call for through 2013 is predicted to be approximately $100 billion. With this call for for brand spanking new items comes a requirement for product improvement and helping literature for that function. there's a wealth of analysis and improvement during this quarter and nice scope for commercialization, and this ebook offers a much-needed overview of significant possibilities for brand new items, written by means of authors with in-depth wisdom of as but unfulfilled health-related needs.This e-book addresses practical meals product improvement from a few views: the method itself; overall healthiness study that can offer possibilities; thought production; law; and procedures and components. It additionally positive factors case reports that illustrate actual product improvement and commercialization histories.Written for nutrition scientists and technologists, this booklet offers useful info to be used in practical foodstuff product improvement. it's an important source for practitioners in sensible meals businesses and foodstuff know-how centres and is also of curiosity to researchers and scholars of nutrients science.Key features:A complete assessment of the most recent possibilities during this commercially very important quarter of the nutrition industryIncludes chapters highlighting practical foodstuff possibilities for particular future health concerns corresponding to weight problems, immunity, mind well-being, middle disorder and the advance of youngsters. New applied sciences of relevance to practical meals also are addressed, akin to emulsion supply platforms and nanoencapsulation.Includes chapters on product layout and using practical elements comparable to antioxidants, probiotics and prebiotics in addition to practical components from plant and dairy sourcesSpecific examples of taking items to marketplace are supplied within the kind of case stories e.g. microalgae useful ingredientsPart of the sensible nutrition technological know-how and expertise e-book sequence (Series Editor: Fereidoon Shahidi)

Show description

Read or Download Functional Food Product Development (Hui: Food Science and Technology) PDF

Best development books

jQuery Cookbook: Solutions & Examples for jQuery Developers

jQuery simplifies construction wealthy, interactive net frontends. Getting begun with this JavaScript library is straightforward, however it can take years to totally observe its breadth and intensity; this cookbook shortens the educational curve significantly. With those recipes, you'll examine styles and practices from 19 best builders who use jQuery for every little thing from integrating basic parts into web pages and functions to constructing advanced, high-performance consumer interfaces.

excellent for beginners and JavaScript veterans alike, jQuery Cookbook starts off with the fundamentals after which strikes to useful use instances with established options to universal net improvement hurdles. you furthermore mght get recipes on complicated themes, resembling tools for making use of jQuery to massive projects.

* remedy difficulties concerning occasions, results, dimensions, kinds, issues, and consumer interface components
* methods to increase your types, and the way to put and reposition components on a web page
* utilize jQuery's occasion administration method, together with customized occasions and customized occasion facts
* Create UI elements-such as tabs, accordions, and modals-from scratch
* Optimize your code to put off bottlenecks and make sure height functionality
* easy methods to try out your jQuery applications

The book's participants include:

* Cody Lindley
* James Padolsey
* Ralph Whitbeck
* Jonathan Sharp
* Michael Geary and Scott González
* Rebecca Murphey
* Remy Sharp
* Ariel Flesler
* Brian Cherne
* Jörn Zaefferer
* Mike Hostetler
* Nathan Smith
* Richard D. worthy
* Maggie Wachs, Scott Jehl, Todd Parker, and Patty Toland
* Rob Burns

Genes, Development and Cancer: The Life and Work of Edward B. Lewis

Whereas Edward B. (‘Ed’) Lewis is legendary for his contributions to genetics anddev- opmental biology y, few have learn his examine papers. One reason behind this can be availability, guy new york having been released in vague journalsor as publication chapters. A moment is simply because his papers in these ? elds are very dif?

Social Development in Asia

Such a lot Asian nations have proven a powerful dedication to swift financial improvement. Economists have argued that the end result from monetary improvement should be unfold equitably through the inhabitants. within the absence of a powerful culture of social rights, social improvement in Asia has lengthy been taken without any consideration.

Extra info for Functional Food Product Development (Hui: Food Science and Technology)

Sample text

2007). Functional food development: concept to reality. Trends in Food Science and Technology, 18, 387–390. N. (1995). Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation. In: Encapsulation and Controlled Release of Food Ingredients. J. A. (eds), American Chemical Society, Washington (ACS Symposium 590), pp. 42–50. D. V. (1995). Encapsulating properties of several food proteins. IFT Annual Meeting Poster, p. 193. J. (2006). Flavour and innovation meet.

J. (2007). Formation of hydrogel particles by thermal treatment of ␤-lactoglobulin-chitosan complexes. Journal of Agriculture and Food Chemistry, 55, 5653–5660. , Teunou, E. & Poncelet, D. (2005). Encapsulation of water sensitive products: effectiveness and assessment of fluid bed dry coating. Journal of Food Engineering, 71, 223–230. J. & Jew, S. (2007). Functional food development: concept to reality. Trends in Food Science and Technology, 18, 387–390. N. (1995). Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation.

Taste modification in the biotech era. Food Technology, 58(5), 24–30. Mollet, B. & Lacroix, C. (2007). Where biology and technology meet for better nutrition and health. Current Opinion in Biotechnology, 18, 154–155. Nilsson, L. & Bergenst˚ahl, B. (2007). Emulsification and adsorption properties of hydrophobically modified potato and barley starch. Journal of Agricultural and Food Chemistry, 55, 1469–1474. M. (2005). Functional fatty acids. Food Technology, 59(4), 63–65. , Weglarz, L. & Wilczok, T.

Download PDF sample

Rated 4.68 of 5 – based on 45 votes