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Building upon the success of the first edition, Functional Foods: Principles and Technology, Second Edition, covers the definition, history, and development trends of functional foods. Specifically, this second edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry and formulation aspects. Functional Foods: Principles and Technology, Second Edition is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields. Presents methods and technologies to improve the bioavailability of bioactive substancesIncludes laboratory exercisesAddresses antioxidants, dietary fiber, prebiotics, probiotics, and symbiotics, lipids, supplements, soy, sports drinks, and infant formula
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