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Hardcover. Condition: new. Hardcover. In this book, the authors discuss the sources, biotechnology applications and health challenges of functional foods. Topics discussed include the health potential of pulses and their bioactivity; health promoting phytonutrients and lactic acid bacteria in olives; health benefits of the Mediterranean diet; European consumers acceptance of healthy food products; fermentation of tomato juice with the probiotic yeast saccharomyces cerevisiae boulardii; and market strategies to maximise consumer acceptance of functional dairy-based foods and beverages. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781624174353
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