Afficher la notice abrégée

Functional Foods and Food Supplements

dc.contributor.editorTurrini, Federica
dc.contributor.editorBoggia, Raffaella
dc.contributor.editorZunin, Paola
dc.date.accessioned2021-05-01T15:09:23Z
dc.date.available2021-05-01T15:09:23Z
dc.date.issued2021
dc.identifierONIX_20210501_9783036501161_169
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/68423
dc.description.abstractRecent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and societyen_US
dc.subject.otherCucurbita plants
dc.subject.othercucurbits
dc.subject.otherpumpkin
dc.subject.otherphytochemical composition
dc.subject.otherfood industry
dc.subject.otherpolysaccharides
dc.subject.otherLentinus edodes
dc.subject.otherantioxidant
dc.subject.othercytotoxicity
dc.subject.otherprocessing
dc.subject.othermushrooms
dc.subject.otherLAB (lactic acid bacteria)
dc.subject.otherfermenting
dc.subject.otherdietary fiber
dc.subject.othermushroom
dc.subject.otherAgaricus bisporus
dc.subject.otherdietary fiber ingredient
dc.subject.otherchemical composition
dc.subject.otherfunctional properties
dc.subject.otheroptimization
dc.subject.othercentral composite design
dc.subject.otherbotanicals
dc.subject.otherfood supplements
dc.subject.othernutritional claims
dc.subject.otherfunctional food
dc.subject.otherresveratrol
dc.subject.otherpioglitazone hydrochloride
dc.subject.otherfatty acid
dc.subject.othermeat quality
dc.subject.otherantioxidant ability
dc.subject.otheryellow-feathered broiler chicken
dc.subject.otherpomegranate peels
dc.subject.otheranti-tyrosinase activity
dc.subject.otherwaste recovery
dc.subject.othergreen extraction
dc.subject.otherlactobacilli effervescent tablets
dc.subject.otherChinese ginseng
dc.subject.otherPolygonatum sibiricum
dc.subject.otherlactobacilli viability
dc.subject.otherantibacterial activity
dc.subject.otherorganoleptic assessment
dc.subject.otherstorage stability
dc.subject.otherellagic acid
dc.subject.otheroral administration
dc.subject.otherbioavailability
dc.subject.othermicroformulations
dc.subject.othernanoformulations
dc.subject.othersolubility enhancement
dc.subject.other‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars
dc.subject.otherphenolic compounds
dc.subject.otheroleuropein
dc.subject.otherverbascoside
dc.subject.otherhydroxytyrosol
dc.subject.otherripening stage
dc.subject.othermaturity index
dc.subject.otherberry fruit
dc.subject.otherantioxidant activity
dc.subject.otheranthocyanins
dc.subject.otherHPLC fingerprint
dc.subject.otherunderrated species
dc.subject.othermultipurpose tree
dc.subject.othernatural food preservative
dc.subject.otherEucalyptus globulus essential oil
dc.subject.othereucalyptol
dc.subject.otherantioxidant effect
dc.subject.othervapor phase
dc.subject.otherOrangina fruit juice
dc.subject.otherfunctional foods
dc.subject.otherdietary supplements
dc.subject.otherfood bioactive compounds
dc.subject.otherformulations
dc.subject.otherbiological activities
dc.subject.otherquality control
dc.titleFunctional Foods and Food Supplements
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-0117-8
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036501161
oapen.relation.isbn9783036501178
oapen.pages206
oapen.place.publicationBasel, Switzerland


Fichier(s) constituant ce document

FichiersTailleFormatVue

Il n'y a pas de fichiers associés à ce document.

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée

https://creativecommons.org/licenses/by/4.0/
Excepté là où spécifié autrement, la license de ce document est décrite en tant que https://creativecommons.org/licenses/by/4.0/