Overview
- Editors:
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Glenn R. Gibson
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Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK
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Marcel B. Roberfroid
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Department of Pharmaceutical, Université Catholique de Louvain, Brussels, Belgium
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Table of contents (19 chapters)
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Front Matter
Pages i-viii
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- George T. Macfarlane, Andrew J. McBain
Pages 1-25
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- Henrik Andersson, Anna Maria Langkilde
Pages 27-35
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- Annick Bernalier, Joël Dore, Michelle Durand
Pages 37-53
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- Christian Demigne, Christian Remesy, Christine Morand
Pages 55-69
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- Sandra Macfarlane, John H. Cummings, George T. Macfarlane
Pages 71-87
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- Glenn R. Gibson, Robert A. Rastall, Marcel B. Roberfroid
Pages 101-124
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- Richard Sharp, Cherie J. Ziemer
Pages 167-190
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- Eduardo J. Schiffrin, Dominique Brassart
Pages 201-211
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- Nathalie Delzenne, Christine M. Williams
Pages 213-231
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- Susan J. Fairweather-Tait, Ian T. Johnson
Pages 233-244
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- Erika Isolauri, Heikki Arvilommi, Seppo Salminen
Pages 267-279
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About this book
1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality". Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.
Editors and Affiliations
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Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK
Glenn R. Gibson
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Department of Pharmaceutical, Université Catholique de Louvain, Brussels, Belgium
Marcel B. Roberfroid