Год выпуска: 2012 Автор: Osilamah Solomon Imhomoh Издательство: LAP Lambert Academic Publishing Страниц: 72 ISBN: 9783659154157
Описание
The concept of functional foods is still evolving, as new products are launched on a regular basis. This sector of the food industry is growing due to the relationship between food and health. This book presents a concise review of functional food concepts, market trends and functional ingredients that makes the food "functional". It also examines some of the health claims and regulatory issues in some selected countires. The factors that may influence functional food choices and new product development were carefully reviewed. This book is written to demystify the concepts of functional foods, with the final consumers in mind. This book is relevant to students interested in functional food marketing and for investors in food business who may want to develop food products in this category of food in the food industry.
Лилия, Добрый день, Спасибо большое за реферат по географии... сдала на 5 - ... ну придрался чего-то, посмотрю сегодня саму работу после вашего сопровождения. Спасибо :)