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Functional Foods and Food Supplements
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Recent 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.
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Keywords
- Agaricus bisporus
- Anthocyanins
- anti-tyrosinase activity
- Antibacterial activity
- antioxidant
- antioxidant ability
- antioxidant activity
- antioxidant effect
- berry fruit
- bioavailability
- biological activities
- Biology, Life Sciences
- botanicals
- central composite design
- chemical composition
- Chinese ginseng
- Cucurbita plants
- cucurbits
- Cultural Studies
- Cytotoxicity
- Dietary fiber
- dietary fiber ingredient
- dietary supplements
- ellagic acid
- eucalyptol
- Eucalyptus globulus essential oil
- fatty acid
- fermenting
- Food & society
- food bioactive compounds
- food industry
- food supplements
- formulations
- Functional Food
- Functional foods
- functional properties
- green extraction
- HPLC fingerprint
- hydroxytyrosol
- LAB (lactic acid bacteria)
- lactobacilli effervescent tablets
- lactobacilli viability
- Lentinus edodes
- Mathematics & science
- maturity index
- meat quality
- microformulations
- multipurpose tree
- mushroom
- mushrooms
- nanoformulations
- natural food preservative
- nutritional claims
- oleuropein
- optimization
- oral administration
- Orangina fruit juice
- organoleptic assessment
- phenolic compounds
- phytochemical composition
- pioglitazone hydrochloride
- Polygonatum sibiricum
- polysaccharides
- pomegranate peels
- processing
- pumpkin
- Quality control
- Reference, information & interdisciplinary subjects
- Research & information: general
- resveratrol
- ripening stage
- Society & culture: general
- Society & Social Sciences
- solubility enhancement
- storage stability
- underrated species
- vapor phase
- verbascoside
- waste recovery
- yellow-feathered broiler chicken
- ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars
Links
DOI: 10.3390/books978-3-0365-0117-8Editions