Introduction to Functional Food Science Functional Food Science Textbook Book 1 edition by Danik M Martirosyan PhD Professional Technical eBooks
Download As PDF : Introduction to Functional Food Science Functional Food Science Textbook Book 1 edition by Danik M Martirosyan PhD Professional Technical eBooks 
Food is gradually becoming a force of change in the health world. As chronic disease rates and health costs rise, populations are increasingly looking towards food as an affordable alternative form of treatment. Functional food, a revolutionary category of food that is taking the world by storm, is popular across the world. However, certain setbacks, such as the lack of a consistent definition across nations and low food education among the public, have held functional food back from high market accessibility. The Functional Food Center (FFC) has been studying functional food for nearly 20 years, and in our third textbook edition, we delve into greater detail regarding topics in functional food science. Specifically, we cover topics such as the definition of functional food, functional food components, health benefits, chronic diseases, global markets, and sensory evaluation. In addition to these main sections, we discuss sub-topics, such as modern scientific technology, the relationship between functional food science and medicine, and finally, how food claims are regulated across the world. Accessible to medical doctors, researchers, dietitians, public health professionals, students, and the public, this textbook is meant to enlighten any and all interested in alternative sources of health. Some scientists predict that food will be the future of healthcare and wellness. We agree, and think that functional food is the first glimpse into that future. Using the insight and knowledge of over 3,000 scientific references, we have created a guide to modern functional food science. Edited by Danik M. Martirosyan, PhD, President of Functional Food Center (Dallas, TX, USA), this textbook is the result of a collaboration between 54 scientists, 44 universities, and international medical and food organizations. We would like to extend our warmest gratitude to each and every contributor of this book for having shared their articles with us. Our contributors are experts in their fields and are based in a variety of countries, including Australia, Canada, United Kingdom, Italy, Japan, China, Denmark, Russia, India, Hong Kong, Hungaria, Indonesia, Malaysia, Brazil, Poland, Republic of Korea, Saudi Arabia, Taiwan, Thailand, Belarus, the USA and more. Our diversity of backgrounds adds richness to this book and to all of our other publications at the FFC. Danik M. Martirosyan, PhD, President, Functional Food Institute, Dallas, TX, USA
Introduction to Functional Food Science Functional Food Science Textbook Book 1 edition by Danik M Martirosyan PhD Professional Technical eBooks
This well organized text is a collaboration of 54 food scientists presenting sources of bioactive compounds found in functional foods, their health benefits and their ability to prevent and manage chronic diseases such as cardiovascular disease, diabetes, obesity, emotional health and oral health plus more. Medical professionals, doctors, nutritionist, registered dietitians, dentists, nurses, food scientists, students, and health enthusiasts who are seeking natural sources foroptimal health and wellness will benefit from this text. Each chapter has tables, charts or grafts providing greater detail. With sky-rocking healthcare costs, it is essential to educate the importance of consuming functional foods for their role on preventing chronic diseases and managing specific disease states; this text provides such and is a must have.
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Introduction to Functional Food Science Functional Food Science Textbook Book 1 edition by Danik M Martirosyan PhD Professional Technical eBooks Reviews
This book is extremely helpful in understanding functional food science and how it relates to the human body. The chapters are clear, easy to read, and fundamentally interesting. Functional foods in health is a growing topic and this text book breaks down the science behind these foods and offers a lot of great information on how they can be used to fight disease and improve overall health. Overall, this book is an excellent resource for anyone taking a class on this subject or wanting to learn more about functional foods.
This textbook contains valuable information on functional foods and the role that they play in disease prevention and overall health. It has been updated from the previous editions, now including more up-to-date information and research. It’s perfect for anyone to gain knowledge on the subject including students, professors, dieticians, and physicians. The various topics are covered in depth and made easy to understand with useful glossary terms, summaries, and test questions. This book is definitely a must have for anyone in the field looking to gain a deeper understanding of functional food science.
This book gave a great overview of functional foods and fully described the definition of what a functional food is. I especially enjoyed the citations at the end of each chapter because I can look at the references if I wanted to learn even more about each subject. There is a unit on chronic diseases to highlight the benefit of consuming healthy foods that can be functional as well. The book has helped me grow more in the nutritional sciences field and make more cautious decisions regarding what I eat.
This book is helpful in understanding functional food science and how it relates to the human body. Chapters are clear, easy to read, and really interesting. Functional foods in health is a growing topic and this textbook breaks down the science behind foods & offers a lot of information on how they can be used to fight disease and improve overall health. This book is a resource to learn more about functional foods.
This textbook provides a comprehensive review of the development of functional food science, the link between functional food and its health benefits, biomarkers, biochemical mechanisms, marketing strategies, and legislation of health foods. It is up-to-date, detailed, and essential to understanding the breakdown of today's nutritional jargon, research, and food laws. It has added features from previous editions such as a chapter on the definition for functional food, chapter summaries, test questions, and a glossary. The writing is eloquent, highly readable, and well-crafted into a smooth and understandable narrative of modern functional food science. The books contains four sections 1) Introduction to Functional Food Science, 2) Bioactive Food Compounds Sources and Potential Health Benefits, 3) Functional Foods and Chronic Diseases, and 4) Functional Foods Philosophy, Sensory Evaluation, Interactions, and Marketing. As nutritional and medical science develop greater breadth in today's society, a knowledge of functional food, is necessary. For this, "Introduction to Functional Food Science, 3rd edition" is an invaluable resource.
Introduction to Functional Food Science is an impressive and thorough review of modern functional food science from 54 scientists from 44 different organizations around the world. The content is relevant and interesting and provides clear explanations of all concepts. Concepts include defining what functional foods are, what bioactive compounds are, and how they are related to managing various chronic issues. I recommend this book for health care professionals, dietitians, students, or anyone who wants to stay up to date on the latest research in functional food.
This book gives a detailed overview of functional foods (FF) and bioactive compounds, and defines their role in the prevention and management of diseases. FF can modulate specific immune functions, and have the potential to improve the state of health and the risk of disease, so that they can lessen health care expenditures that have significantly increased over the last decades. With 29 articles and more than 2660 references this book provides scientists, nutritionists, health professionals, food technologists and students with an up-to-date knowledge of functional food science and in addition, it facilitates the communication between food experts, government officials and the public. This book presents a clear definition of "functional foods", "bioactive compounds", "nutraceuticals" and other specific terms, is very interesting, well structured, presents the complex relationships in an understandable manner, and motivates the reader, so, that it can be a useful and inspiring source of knowledge for everyone interested and working in this field. This is important, because FF are widely seen as emerging market.
This well organized text is a collaboration of 54 food scientists presenting sources of bioactive compounds found in functional foods, their health benefits and their ability to prevent and manage chronic diseases such as cardiovascular disease, diabetes, obesity, emotional health and oral health plus more. Medical professionals, doctors, nutritionist, registered dietitians, dentists, nurses, food scientists, students, and health enthusiasts who are seeking natural sources for
optimal health and wellness will benefit from this text. Each chapter has tables, charts or grafts providing greater detail. With sky-rocking healthcare costs, it is essential to educate the importance of consuming functional foods for their role on preventing chronic diseases and managing specific disease states; this text provides such and is a must have.
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