Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1), by Dr. Danik M Martirosyan PhD
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Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1), by Dr. Danik M Martirosyan PhD
Ebook Download : Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1), by Dr. Danik M Martirosyan PhD
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, Third Edition: Third Edition, Textbook (Volume 1), by Dr. Danik M Martirosyan PhD- Amazon Sales Rank: #956673 in Books
- Published on: 2015-05-03
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.13" w x 8.50" l, 2.54 pounds
- Binding: Paperback
- 500 pages
Where to Download Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1), by Dr. Danik M Martirosyan PhD
Most helpful customer reviews
0 of 0 people found the following review helpful. This textbook provides a comprehensive review of the development of ... By Jaishree Singh 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.
0 of 0 people found the following review helpful. Informative, in-depth, and easy to understand By Stacie 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.
0 of 0 people found the following review helpful. easy to read By Becca 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.
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