IFT Press Book Explores the Evaluation Principles of In Vitro Food Functionality

Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties, edited by Nicolas Bordenave and Mario G. Ferruzzi (ISBN: 978-1-118-82320-0) is a comprehensive guide to the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, the book brings readers up to speed on the state of the art in in vitro modeling, from its physiological bases to its conception, current uses, and future deve…