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Food Science and Technology Bulletin: Functional Foods is designed to meet the current-awareness needs of busy food professionals working in food science and technology. Newly published reviews are hosted on Food Science Central (click here to visit the homepage) and are then compiled to form an annual printed volume. Paperback 112 pages (2005) Publisher: IFIS Publishing Language: English ISBN: 0860141934 Price: USD$100, £62, €90 inc. 50% discount! Contents 1. Functional foods, blood lipids and coronary heart disease Kim Jackson and Julie Lovegrove, School of Food Biosciences, University of Reading, UK 2. Gastrointestinal infections and the protective role of probiotics and prebiotics Glenn Gibson and Robert Rastall, School of Food Biosciences, University of Reading, UK 3. Functional foods and bowel cancer Ian T Johnson, Institute of Food Research, Norwich, UK 4. Functional foods: dietary intervention strategies in autistic spectrum disorders Max Bingham, School of Food Biosciences, University of Reading, UK 5. From hypoallergenic foods to anti-allergenic foods Arthur Ouwehand et al. University of Turku, Finland 6. Canine functional foods George Tzortzis, Glenn R. Gibson and Robert A. Rastall, School of Food Biosciences, University of Reading, UK 7. Perspectives on foods for specific health uses (FOSHU) Colette Shortt, Yakult, UK 8. Functional foods in the USA -- emphasis on probiotic foods Mary Ellen Sanders and James T. Heimbach, Dairy and Food Culture Technologies and JHeimbach LLC, USA 9. Functional foods in infant formulae Wolfram M. Brück, bdw Consulting, Cologne, Germany |
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