Current Topics in Functional Food / / edited by Naofumi Shiomi and Anna Savitskaya.
The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This...
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| Place / Publishing House: | London : : IntechOpen,, 2022. |
| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 online resource (280 pages) :; illustrations |
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| Summary: | The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This book discusses the characteristics of functional foods and the health benefits of ingredients including ginger, herbs, probiotics, mushrooms, and dairy products. It also provides new ideas for the production of new functional foods and managing health through the daily diet. |
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| Bibliography: | Includes bibliographical references. |
| Hierarchical level: | Monograph |
| Statement of Responsibility: | edited by Naofumi Shiomi and Anna Savitskaya. |