Abstract
Part 1 General issues: Defining functional foods EU legislation and functional foods: a case study US legislation and functional health claims. Part 2 Functional foods and health: Colonic functional foods Coronary heart disease Antitumour properties Functional foods and acute infections. Part 3 Developing functional food products: Maximising the functional benefits of plant foods Developing functional ingredients: a case study Functional fats and spreads Functional confectionery Probiotic functional foods Dietary fibre functional products.
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