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Functional Foods and Food Supplements

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/books978-3-0365-0117-8

Editions

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