Includes bibliographical references and index.

Preface -- Contributors -- Microencapsulation in functional food product development / Luz Sanguansri and Mary Ann Augustin -- Nanoencapsulation of food ingredients in cyclodextrins : effect of water interactions and ligand structure / M. F. Mazzaobre, B. E. Elizalde, C. dos Santos, P. A. Ponce cevallos and M. P. Buera -- Supercritical carbon dioxoide and subcritical water : complementary agents in the processing of functional foods / Keerthi Srinivas and Jerry W. King -- Emulsion delivery systems for functional foods -- Functional and nutraceutical lipids / Fereidoon Shahidi -- The functional plant ingredients for the devlopment of efficacious functional foods / Christopher P. F. Marinangeli and Peter J. H. Jones -- Dairy ingredients in new functional food product development / S. L. Amaya-Llano and Lech Ozimek -- Probiotics and prebiotics / Anna Sip and Wlodzimierz Grajek -- The influence of food processing and home cooking on the antioxidant stability in foods / Wlodzimierz Grajek and Anna Olejnik -- Development and commercialization of nirco-algae-based functional lipids / Jaouad Fichtali and S. P. J. Namal Senanayake -- New trends for food product design / Juan-Carlos Arboyleya, Daniel Lasa, Idoia Olabarrieta and Inigo Martínez de Maranón -- Reverse pharmacology for developing functional foods/herbal supplements : approaches, framework and case studies / Anantha Narayana -- An overview of functional food regulation in North America, European Union, Japan and Australia / Paula N. Brown and Michael Chan -- Functional foods that boost the immune system / Calvin London -- The Mediterranean diets : nutrition and gastronomy / Federico Leighton Puga and Inés Urquiaga -- Functional foods for the brain / Ans Eilander, saskia Osendarp and Jyoti Kumar Tiwari -- Tangible health benefits of phytosterol functional foods / Jerzy Zawistowski -- Obesity and related disorders / Yanwen Wang -- Omega-3, 6 and 9 fatty acids, inflammation and neurodegenerative diseases / Cai Song -- Functional food in child nutrition / Martin Gotteland, Sylvia Cruchet and Oscar Brunser -- Functional foods and bone health: where are we at? / Wendy E. Ward, Beatrice Lau, Jovana Kaludjerovic and Sandra M. Sacco.

"The market for functional food products is estimated at between US $10 billion and US $30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher.

This text provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; and more.