Functional Food Ingredients from Plants
Series: Advances in Food and Nutrition Research; 90;
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50 778 Ft
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Product details:
- Publisher Elsevier Science
- Date of Publication 24 August 2019
- ISBN 9780128165676
- Binding Hardback
- No. of pages465 pages
- Size 229x152 mm
- Weight 840 g
- Language English 0
Categories
Long description:
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.
MoreTable of Contents:
1. Natural antioxidants of plant origin
Ryszard Amarowicz
2. Dietary fiber sources and human benefits: the case study of cereal and pseudocereals
Patricia Morales
3. Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
Nicolas Bordenave
4. Plant phenolics as functional ingredients
Celestino Santos-Buelga
5. Pigments and vitamins from plants as functional ingredients: current trends, challenges and perspectives
Rosane Marina Peralta
6. Glucosinolates fate from plants to consumer
Jesus Simal-Gandara
7. Phytoestrogens and phytosteroids in vegetables: biosynthesis, health effects and practical applications
Spyridon Alexandros Petropoulos
8. Terpene core in selected aromatic and edible plants: Natural health improving agents
Marina Sokovic
