Foods Nutrients and Food Ingredients with Authorised EU Health Claims

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  • Author : Michele Sadler
  • Publisher : Woodhead Publishing
  • Pages : 346 pages
  • ISBN : 1782424032
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Download or Read online Foods Nutrients and Food Ingredients with Authorised EU Health Claims full in PDF, ePub and kindle. this book written by Michele Sadler and published by Woodhead Publishing which was released on 28 May 2015 with total page 346 pages. We cannot guarantee that Foods Nutrients and Food Ingredients with Authorised EU Health Claims book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for the claimed health benefits, and where appropriate details of other relevant legislation, consumer-related issues and future trends. The book opens with an overview of regulatory developments relating to health claims. Part One reviews authorised disease risk reduction claims and proprietary claims. The second part investigates ingredients with permitted ‘general function’ claims, with chapters examining ingredients such as red yeast rice, glucomannan and guar gum. The final section of the book explores foods and nutrients with permitted health claims, including chapters on authorised EU health claims for prunes, foods with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids. Building on volume 1, this title ensures that the area of EU health claims in food is comprehensively covered Chapters are devoted to individual food ingredients and substances, covering the range of issues related to health claims Health-promoting products are an increasing consumer trend in product development and this book provides key information on these advances

Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims
  • Author : Michele Sadler
  • Publisher : Woodhead Publishing
  • Release : 28 May 2015
GET THIS BOOK Foods Nutrients and Food Ingredients with Authorised EU Health Claims

The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for

Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims
  • Author : Michele Sadler
  • Publisher : Woodhead Publishing
  • Release : 30 October 2017
GET THIS BOOK Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods, Nutrients and Food Ingredients with Authorized EU Health Claims, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients. The latest volume in this series focuses on regulatory coverage from EC 1924/2006, including the most recently authorized claims. Topics discussed include sections on the Authorized reduction of disease risk claims, including calcium, calcium with Vitamin D, Vitamin D, Folic Acid,

Foods Nutrients and Food Ingredients with Authorised Eu Health Claims

Foods  Nutrients and Food Ingredients with Authorised Eu Health Claims
  • Author : Michele Jeanne Sadler
  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
GET THIS BOOK Foods Nutrients and Food Ingredients with Authorised Eu Health Claims

"Foods, Nutrients and Food Ingredients with Authorised EU Health Claims" provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children s development, and health and proprietary claims. Part three sets out ingredients

Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims
  • Author : Michele Sadler
  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
GET THIS BOOK Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods, Nutrients and Food Ingredients with Authorized EU Health Claims, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients. The latest volume in this series focuses on regulatory coverage from EC 1924/2006, including the most recently authorized claims. Topics discussed include sections on the Authorized reduction of disease risk claims, including calcium, calcium with Vitamin D, Vitamin D, Folic Acid,

Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims
  • Author : Michele Jeanne Sadler
  • Publisher : Woodhead Publishing
  • Release : 17 April 2014
GET THIS BOOK Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children's development, and health and proprietary claims. Part three sets out ingredients with

Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods  Nutrients and Food Ingredients with Authorised EU Health Claims
  • Author : Michele Jeanne Sadler
  • Publisher : Elsevier
  • Release : 21 April 2014
GET THIS BOOK Foods Nutrients and Food Ingredients with Authorised EU Health Claims

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children’s development, and health and proprietary claims. Part three sets out ingredients

The Portfolio Diet for Cardiovascular Disease Risk Reduction

The Portfolio Diet for Cardiovascular Disease Risk Reduction
  • Author : Wendy Jenkins,Amy Jenkins, BA, MSc,Alexandra Jenkins, PhD, RD,Caroline Brydson, BSc
  • Publisher : Academic Press
  • Release : 15 March 2019
GET THIS BOOK The Portfolio Diet for Cardiovascular Disease Risk Reduction

The Portfolio Diet for Cardiovascular Disease Risk Reduction: An Evidence Based Approach to Lower Cholesterol through Plant Food Consumption examines the science of this new dietary technology to reduce serum cholesterol and aid in cardiovascular health. With a thorough examination into the scientific rationale for the use of this dietary approach, discussions are included on the experimental findings both for the diet and its 4 individual food components: nuts, legume proteins, viscous fibers, and plant-sterol-enriched foods. Referenced with data from the

Olives and Olive Oil as Functional Foods

Olives and Olive Oil as Functional Foods
  • Author : Apostolos Kiritsakis,Fereidoon Shahidi
  • Publisher : John Wiley & Sons
  • Release : 14 June 2017
GET THIS BOOK Olives and Olive Oil as Functional Foods

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product

Early Nutrition and Long Term Health

Early Nutrition and Long Term Health
  • Author : Jose M Saavedra,Anne M. Dattilo
  • Publisher : Woodhead Publishing
  • Release : 29 November 2016
GET THIS BOOK Early Nutrition and Long Term Health

The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early

The Glycemic Index

The Glycemic Index
  • Author : Elena Philippou
  • Publisher : CRC Press
  • Release : 19 September 2016
GET THIS BOOK The Glycemic Index

In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption. Although GI was first used in diet therapy for diabetes, research evidence has accumulated since then to thousands of publications from all over the world with applications for prevention and/or management of many diseases, as well as effects on physiological states and exercise. The Glycemic Index: Applications in Practice has

Food Enrichment with Omega 3 Fatty Acids

Food Enrichment with Omega 3 Fatty Acids
  • Author : Charlotte Jacobsen,Nina Skall Nielsen,Anna Frisenfeldt Horn,Ann-Dorit Moltke Sørensen
  • Publisher : Elsevier
  • Release : 31 July 2013
GET THIS BOOK Food Enrichment with Omega 3 Fatty Acids

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore

Handbook of Nutrition Diet and the Eye

Handbook of Nutrition  Diet  and the Eye
  • Author : Victor R. Preedy,Ronald Ross Watson
  • Publisher : Academic Press
  • Release : 11 June 2019
GET THIS BOOK Handbook of Nutrition Diet and the Eye

Handbook of Nutrition, Diet, and the Eye, Second Edition, thoroughly addresses common features and etiological factors on how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss are devastating. There are a range of ocular defects that have either their origin in nutritional deficiencies/excess or have been shown to respond favorably to nutritional components. Featuring a new section on animal

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher : Elsevier
  • Release : 04 November 2014
GET THIS BOOK Handbook of Natural Antimicrobials for Food Safety and Quality

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of