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dc.contributor.editorDonno, Dario
dc.contributor.editorTurrini, Federica
dc.date.accessioned2021-05-01T15:48:05Z
dc.date.available2021-05-01T15:48:05Z
dc.date.issued2020
dc.identifierONIX_20210501_9783039436170_1117
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/69371
dc.description.abstractChanges in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers.
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.otheryacon
dc.subject.otherSmallanthus sonchifolius
dc.subject.otherprebiotic
dc.subject.otherfructooligosaccharides
dc.subject.otherunderutilized
dc.subject.otherTerminalia ferdinandiana
dc.subject.otherKakadu plum
dc.subject.othernutrition
dc.subject.otherfatty acids
dc.subject.otherproximate
dc.subject.otherminerals
dc.subject.otherkernels
dc.subject.otherBuchanania obovata
dc.subject.othergreen plum
dc.subject.otherfruit
dc.subject.otherpolyphenols
dc.subject.otherantioxidants
dc.subject.otherIndigenous Australia
dc.subject.otherClitoria ternatea L. flower extract
dc.subject.otherin vitro starch digestibility
dc.subject.otherhydrolysis index
dc.subject.otherpredicted glycemic index
dc.subject.othernatural antimicrobial
dc.subject.otherantioxidant
dc.subject.othermechanism of action
dc.subject.othercitral
dc.subject.otherpolygodial
dc.subject.otheranethole
dc.subject.othernatural plant foods
dc.subject.otherhealthy properties
dc.subject.otherphytochemicals
dc.subject.otheragrobiodiversity
dc.subject.otherhuman nutrition
dc.subject.otheranalytical strategies
dc.subject.otherbioactivity
dc.subject.otherunconventional fruits
dc.subject.otherin vitro test
dc.subject.othernatural antioxidants
dc.titlePlant Foods and Underutilized Fruits as Source of Functional Food Ingredients
dc.title.alternativeChemical Composition, Quality Traits, and Biological Properties
dc.typebook
oapen.identifier.doi10.3390/books978-3-03943-618-7
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783039436170
oapen.relation.isbn9783039436187
oapen.pages82
oapen.place.publicationBasel, Switzerland


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