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Evidence-based Nutraceuticals and Functional FoodsCheck Access
Edited by
Dejian Huang;
Dejian Huang
National University of Singapore, Singapore
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Liangli (Lucy) Yu
Liangli (Lucy) Yu
University of Maryland, USA
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Hardback ISBN:
978-1-83916-283-1
PDF ISBN:
978-1-83767-404-6
EPUB ISBN:
978-1-83767-405-3
Product Type:
Textbooks
No. of Pages:
382
Publication date:
02 May 2025
Book Chapter
Chapter 16: General Considerations in the Rational Design of Functional Foods Check Access
By
Huan Wu
;
Huan Wu
aAnhui University of Chinese Medicine, Hefei 230012, China
bDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA [email protected], [email protected]
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Margaret Slavin
;
Margaret Slavin
bDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
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Alison Layton
;
Alison Layton
bDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
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L. Yu
L. Yu
bDepartment of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
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Published:02 May 2025
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Product Type: Textbooks
Page range:
339 - 355
Citation
H. Wu, M. Slavin, A. Layton, and L. Yu, in Evidence-based Nutraceuticals and Functional Foods, ed. D. Huang and L. (. Yu, Royal Society of Chemistry, 2025, ch. 16, pp. 339-355.
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This chapter discusses the essential considerations in nutraceutical and functional food research and development and gives an overall picture of nutraceutical and functional food research and development and how different disciplines may be applied and integrated to accomplish nutraceutical and functional food research or development. This chapter also discusses selected important challenges related to the topic, such as how to understand the conflicting results obtained from in vitro and in vivo bioactivity evaluations.
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