Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition

Functional Foods and Chronic Disease: Role of Sensory,Chemistry, and Nutrition explores the role of functional foods in combating chronic diseases, highlighting the importance of sensory and instrumental methods in designing these foods and their effectiveness in treating various conditions.

Format: Paperback / softback
Length: 231 pages
Publication date: 23 February 2024
Publisher: Elsevier Science & Technology

Functional Foods and Chronic Disease: Role of Sensory, Chemistry, and Nutrition delves into the extensive array of functional foods that possess the ability to effectively combat a diverse range of chronic diseases. It also explores the profound influence of functional food bioactive compounds on the organoleptic properties of these foods. The book commences with an introductory chapter that outlines the indispensable sensory and advanced instrumental methods necessary for addressing the prevalent challenges associated with designing functional foods. Furthermore, it delves into the impact of aging and chronic diseases on sensory acuity, as well as the remarkable effectiveness of functional foods in treating a wide array of chronic conditions.

Sections within the book emphasize the critical need for acceptable functional foods for individuals grappling with various chronic diseases, offering practical recommendations for their development. This valuable resource will be of immense benefit to food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students pursuing studies in related fields.

Dimension: 229 x 151 (mm)
ISBN-13: 9780323917476