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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 116 pages (2006) Publisher: IFIS Publishing Language: English ISBN: 0860141985 Price: USD$110, £67, €97 inc. 50% discount! Contents 1. Kefir - a complex probiotic Edward R. Farnworth, Agriculture and Agri-Food Canada, Quebec, Canada 2. Antioxidants and 21st century nutrition Siân Astley, Institute of Food Research, Norwich, UK 3. Carbohydrates and fibre: a review of functionality in health and wellbeing Angie Jefferson and Kathy Cowbrough, Bracknell, UK 4. The scientific substantiation of health claims with particular reference to the grading of evidence and consumer understanding David P. Richardson, DPR Nutrition, Croydon, UK 5. Can functional foods modify mood? David Benton, University of Wales Swansea, Swansea, UK 6. Functional foods and bone health Kevin Cashman, University College, Cork, Ireland 7. Antimicrobial properties of green tea catechins Peter W. Taylor et al., School of Pharmacy, London, UK 8. Prebiotics: a nutritional concept gaining momentum in modern nutrition Jan Van Loo, Orafti, Belgium 9. Cholesterol-lowering action of plant sterol-enriched products Suhad S. AbuMweis et al., McGill University, Ste-Anne-de-Bellevue, Canada |
www.foodsciencecentral.com