Functional Foods of the Future

Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods. The book concentrates on the development of processes behind new functional foods, covering many different new types and describing how any benefits of these foods might be improved through the production and processing stages. Relevant information regarding the health impacts of using functional foods is also provided.

Appropriate for food development researchers and the food production and processing industry, this book fills a gap by linking the existence of biotherapeutics and functional foods as a preventive strategy against several diseases.