Functional Food Ingredients from Plants

AvFerreira,Isabel C.F.R,Isabel C. F. R. Ferreira

Inbunden, Engelska, 2019

Del 90 i serien Advances in Food and Nutrition Research

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Beskrivning

Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more.

Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
Encompasses a broad view of the topics at hand

Produktinformation

Utgivningsdatum:2019-08-24
Mått:152 x 229 x 30 mm
Vikt:840 g
Format:Inbunden
Språk:Engelska
Serie:Advances in Food and Nutrition Research
Antal sidor:465
Förlag:Elsevier Science
ISBN:9780128165676

Utforska kategorier

Växtböcker inom Djur och Natur
Botanik inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Isabel C.F.R. Ferreira is at Polytechnic Institute of Bragança, Portugal Lillian Barros is at Polytechnic Institute of Bragança, Portugal

Innehållsförteckning

1. Natural antioxidants of plant originRyszard Amarowicz2. Dietary fiber sources and human benefits: the case study of cereal and pseudocerealsPatricia Morales3. Impact of molecular interactions with phenolic compounds on food polysaccharides functionalityNicolas Bordenave4. Plant phenolics as functional ingredientsCelestino Santos-Buelga5. Pigments and vitamins from plants as functional ingredients: current trends, challenges and perspectivesRosane Marina Peralta6. Glucosinolates fate from plants to consumerJesus Simal-Gandara7. Phytoestrogens and phytosteroids in vegetables: biosynthesis, health effects and practical applicationsSpyridon Alexandros Petropoulos8. Terpene core in selected aromatic and edible plants: Natural health improving agentsMarina Sokovic