Functional Food Product Development (Hui PDF ePub eBook

Books Info:

Functional Food Product Development (Hui free pdf According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs.

This book addresses functional food product development from a number of perspectives: the process itself- health research that may provide opportunities- idea creation- regulation- and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science.

Key features: * A comprehensive review of the latest opportunities in this commercially important sector of the food industry * Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. * Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources * Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients *

Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

About Jim Smith

Dr Jim Smith is Executive Director of Prince Edward Island Food Technology Centre, Charlottetown, Canada. He is the co-author of Blackwell's Food Additives Data Book and editor of Technology of Reduced Additive Foods .

Details Book

Author : Jim Smith
Publisher : Wiley-Blackwell (an imprint of John Wiley
Data Published : 26 April 2010
ISBN : 1444323350
EAN : 9781444323351
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 526 pages
Age + : 15 years
Language : English
Rating :

Reviews Functional Food Product Development (Hui

17 Comments Add a comment

Related eBooks Download

  • Handbook of Functional Dairy Products free pdfHandbook of Functional Dairy Products

    Functional dairy products have been the focus of intense research and product development over the last two decades. At last. this valuable information has been compiled into one resource that reveals key advances in functional dairy ingredients and products and identifies directions for marketing and product development..

  • Nutraceutical and Functional Food Processing Technology free pdfNutraceutical and Functional Food Processing Technology

    The book will begin with a comprehensive overview of the current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. This introductory chapter will highlight the distinctions between foods falling into the nutraceutical and functional food categories..

  • Microbes in Food and Health free pdfMicrobes in Food and Health

    This book gives an overview of the physiology. health. safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods..

  • Innovation in Healthy and Functional Foods free pdfInnovation in Healthy and Functional Foods

    The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods..

  • Industrial and Specialty Papers, Volume 3, Applications free pdfIndustrial and Specialty Papers, Volume 3, Applications

    Contents - 1. New Product Development-An Overview- Introduction- The Opportunities New Products Create- The Problems New Products Create- The New Product Development Cycle for Industrial Products- Consumer New Product Evaluation- The Role of Technical Research and Development in New Product Development- Why New Products Fail- Ten Philosophies of Successful New Product Development- Case Studies - 2..

  • Functional Food Product Development (Hui free pdfFunctional Food Product Development (Hui

    . According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year