This book PDF is perfect for those who love Electronic Books genre, written by Diego A. Moreno and published by MDPI which was released on 23 November 2018 with total hardcover pages 177. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Functional and Bioactive Properties of Food books below.
| Author | : Diego A. Moreno |
| File Size | : 52,6 Mb |
| Publisher | : MDPI |
| Language | : English |
| Release Date | : 23 November 2018 |
| ISBN | : 9783038973546 |
| Pages | : 177 pages |
This book is a printed edition of the Special Issue "Functional and Bioactive Properties of Food" that was published in Foods
This book is a printed edition of the Special Issue "Functional and Bioactive Properties of Food" that was published in Foods
Get BookOver three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role
Get BookBioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel
Get BookBioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest
Get BookThe continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains
Get BookFunctional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and manufacturers understand the concepts underpinning functional foods and the opportunity they represent
Get BookFunctional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science,
Get BookThis third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of
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