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Bioactive Molecules with Healthy Features to Food and Non-food Applications

Bioactive Molecules with Healthy Features to Food and Non-food Applications

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The main aim of this Special Issue is to provide an overview of recent advances in the processing, characterization, structure–activity links, and applications of natural bioactive molecules from a wide range of sources. The incorporation of these bioactive compounds in innovative functional matrices is also a matter of interest.

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Keywords

  • amino acids
  • anti-hypertension
  • antioxidant activity
  • bee products
  • bioactive molecules
  • bioactive peptides
  • Bioactivity
  • Brassica rapa
  • cholecystokinin
  • Cosmetics
  • cyclophosphamide
  • Cytisus scoparius
  • DPP-IV inhibitory peptides
  • Elements
  • emulsion
  • Fermentation
  • Fermented foods
  • fish byproduct hydrolysate
  • functional matrices
  • GABA
  • Gaba-rich product
  • glucagon-like peptide 1
  • health benefit
  • Health Benefits
  • Honey
  • hydration
  • immune-deficient mice
  • immunomodulatory
  • in vitro gastrointestinal digestion
  • marine collagen peptides
  • Meretrix meretrix oligopeptides
  • Nibea japonica
  • nutritional value
  • organoleptic properties
  • phenolic compounds
  • Pleurotus ostreatus
  • polymethylene-interrupted fatty acids
  • processing by-products
  • proliferation
  • Quercus robur
  • sun creams
  • Taxus baccata L. red arils
  • Technology, engineering, agriculture
  • Technology: general issues
  • thermal spring waters
  • transepidermal water loss
  • whole grains
  • Wound healing
  • α-linolenic acid

Links

DOI: 10.3390/books978-3-0365-1497-0

Editions

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