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Food, Diet and Health: Past, Present and Future Tendencies
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Editors: Raquel Pinho Ferreira Guine (ESAV, Instituto Politécnico de Viseu, Quinta da Alagoa, Viseu, Portugal)
Book Description:
Health professionals presently recognize that the foods called functional can have a major role in health enhancement. Recently, many developments have been arising in this area. Researchers, food technologists and industrialists are aimed at identifying new functional foods and nutraceuticals, which can be included in diets with the general purpose of improving health or with a specific objective of helping to treat some diseases. The list of potential health substances is continuously growing, and includes a wide variety of substances that are recognized to have a positive role in the pathogenesis of many diseases. In recent years, many studies have been conducted by researchers all around the world to investigate the effects of these substances on human health, either with in vitro tests or with clinical trials. The amount of publications in this field is very extensive and an updated revision of the results obtained is of great interest to help identifying the real benefits, and to confirm or contradict some myths that might be installed. The present book gives an updated contribution to the knowledge regarding foods which may play a role in maintaining human health or fighting disease, showing their benefits, and evidencing in what way human diet can be manipulated to achieve certain objectives. The updated information that is provided here will certainly help people in general and professionals in particular, to make appropriate choices concerning what to eat.

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Table of Contents:
Preface

CHAPTER 1. Public health nutrition’s time has come;pp. 1-25
(Lluís Serra-Majem, University of Las Palmas de Gran Canaria, Canaria, Spain)

CHAPTER 2. Social Impact of modern diet and tendencies;pp. 27-58
(Fábio Ancona Lopez,Universidade Federal de São Paulo - UNIFESP
Rua Nigéria, Brasil; Claudia Ridel Juzwiak, Universidade Católica de Santos - UniSantos R -Santos, Brasil)

CHAPTER 3. Functional components of foods;pp. 59-135
(Raquel P. F. Guiné, ESAV, Instituto Politécnico de Viseu Quinta da Alagoa, Viseu, Portugal; Maria João Reis Lima,Instituto Politécnico de Viseu Quinta da Alagoa, Viseu, Portugal and Maria João Barroca, Instituto Politécnico de Coimbra Bencanta, Portugal)

CHAPTER 4. Food products that help to promote human healt;pp. 137-193
(Aida Moreira da Silva, ESAC, Instituto Politécnico de Coimbra
Bencanta, Portugal)

CHAPTER 5. Aspects of legislation regarding foods with a functional ability;pp. 195-286
(Marcela A. Leal de Rondinone, Buenos Aires University
Maimonides University, República Argentina)

CHAPTER 6. Future trends involving food processing technology;pp. 287-317
(Edite M. R. Teixeira de Lemos,Instituto Politécnico de Viseu
Quinta da Alagoa, Viseu, Portugal; Maria João Reis Lima and Maria da Conceição Castilho, University of Coimbra, Pólo 3, Coimbra, Portugal

CHAPTER 7. Challenges regarding enriched or target specific foods;pp. 319-363
(Györgyi Pátkai, Corvinus University of Budapest, Budapest, Hungary)

CHAPTER 8. Food enrichment: bioavailability of nutrients and effects;pp. 365-403
(Vanessa A. Ferreira, Universidade Federal dos Vales do Jequitinhonha e Mucuri Rua da Glória,1,Brasil; Lucilene Soares Miranda, Universidade Federal dos Vales do Jequitinhonha e Mucuri
Rua da Glória, 1, Brasil; Ivy Scorzi Cazelli Pires, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil)

CHAPTER 9. The future of human nutrition;pp. 403-441
(Viviane Laudelino Vieira,Universidade de São Paulo, São Paulo – SP, Brasil and Lígia Cardoso dos Reis, Universidade de São Paulo, São Paulo – SP, Brasil)

Index pp.443-468

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2011 - 2nd quarter
   Pages: 468.pp
   ISBN: 978-1-60876-012-1
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Food, Diet and Health: Past, Present and Future Tendencies