Functional foods : concept to product

Part 1 General issues with functional foods: Defining functional foods and associated claims EU legislation and functional foods: A case study US regulation of functional foods Australian and New Zealand regulations on nutrition, health and related claims made on foods Legislation of functional foods in Asia Consumers and health claims for functional foods. Part 2 Functional foods and health: Functional foods and acute gastrointestinal infections Functional foods and coronary heart disease (CHD) Anti-tumour properties of functional foods Functional foods and obesity Functional foods and prevention of diabetes Functional foods and cognition Functional foods and bone health. Part 3 Developing functional food products: Maximising the functional benefits of plant foods Developing functional ingredients: a case study of pea protein Functional fats and spreads Omega-3 polyunsaturated fatty acids (PUFAs) as food ingredients Probiotic functional foods Functional foods for the gut: probiotics, prebiotics and synbiotics Bioactive milk proteins, peptides and lipids and other functional components derived from milk and bovine colostrum Functional meat products Functional soy products Functional seafood products Dietary fibre functional products.