Foods of Plant Origin

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It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.

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  • Acca sellowiana
  • Allium sativum L.
  • antimicrobial activity
  • antioxidant activity
  • antioxidant capacity
  • Antioxidants
  • Artocarpus altilis
  • Australian grown garlic
  • bakery products
  • beta-carotene
  • bioactive compounds
  • boiling
  • Brassica
  • Brassica vegetables
  • Capsicum annuum L.
  • cassava
  • Chenopodium quinoa
  • Composition
  • conductive hydro-drying
  • dietary fibre
  • digestibility
  • DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake)
  • durian
  • EFSA (European Food Safety Authority)
  • esters
  • FAO (Food and Agriculture Organization)
  • feijoa fruit
  • fibre
  • folate
  • food preservation
  • freeze-drying
  • functional properties
  • gari
  • gluten-free pasta
  • glycaemic index estimation
  • Health
  • iberin
  • indigenous crop cultivar
  • indigenous food
  • instant controlled pressure drop
  • kaempferol
  • Kakadu plum
  • LC-MS/MS
  • microwave vacuum drying
  • mineral availability
  • Minerals
  • Nutrients
  • orange fleshed sweet potato
  • organosulfur compounds
  • photo technology
  • Phytochemicals
  • plant food
  • Polyphenols
  • polyunsaturated fatty acids
  • porridge
  • postharvest processing
  • postharvest quality
  • Preservation
  • processing
  • propionate
  • protein quality
  • proximate composition
  • Retention
  • shelf life
  • sinigrin
  • skimmed milk
  • Solanum tuberosum L.
  • stable isotope dilution assay
  • starch
  • steaming
  • stir-frying
  • subtropical fruits
  • sulforaphane
  • Terminalia ferdinandiana
  • thioacetals
  • thioesters
  • tropical fruits
  • underutilized crop
  • value-added product
  • Vegetables
  • vitamin A
  • vitamin A intake
  • Vitamins
  • volatile compounds
  • ‘Ma’afala’


DOI: 10.3390/books978-3-03928-567-9


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edition cover


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