| Description |
v,128 pages : illustrations ; 24 cm |
| Contents |
1. Introduction -- 2. Oxidation and Antioxidants -- 3. Antimicrobial Nutricines in Food Safety -- 4. Carbohydrate Nutricines: Non-Digestible Oligosaccharides -- 5. Enzymes and Emulsifiers -- 6. Flavours and Sweeteners -- 7. Natural Colouring Materials |
| Summary |
"Nutricines - undoubtedly an unfamiliar term to many - are components of food which are considered for their beneficial effect upon health rather than their direct contribution to nutrition. Examples of important nutricines include antioxidants, non-digestible carbohydrates, natural acids, enzymes and lecithins."--BOOK JACKET. "This book introduces this wholly new concept in food components. The author, following years of research, describes the nature and mode of action of nutricines and highlights their significance in disease avoidance and health maintenance. In his view, food should now be seen as being made up of two groups of components; nutrients and nutricines."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Antioxidants.
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Enzymes.
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Flavor.
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Food additives.
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Food -- Analysis.
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Food -- Composition.
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Food -- Physiological effect.
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Food.
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Health.
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Functional foods.
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Nutrition.
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Oxidation.
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Sweeteners.
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| ISBN |
1897676905 (paperback) |
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