Mahdi Eng 22940 اشتراک گذاری ارسال شده در 24 تیر، ۱۳۹۳ Editor : Glenn R. Gibson, Christine M WilliamsTaylor & Francis ISBN: 978-0849308512 Publisher: CRC Press; 1 edition .October 4, 2000 Hardcover: 356 pages Description From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid, cholesterol-reducing margarine, and energy sports bars are filling the grocery shelves. These "functional foods" are hot items for those concerned about their dietary intake, but do they live up to the claims, or is it just another marketing ploy? Functional Foods: Concept to Product presents step-by-step coverage of the development, from identifying, to testing, to producing, to marketing the products. By examining soft drinks, cereal and baby foods, baked goods, confectionery, dairy products, spreads, meat products, and animal feeds, it discusses modes of functional food operation such as: Vitamin and mineral fortification Cholesterol reduction برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام منبع : صنایع غذایی ساری لینک به دیدگاه
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