Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health

This Special Issue reveals important information on the possibility of using plant ingredients and by-products to enhance the nutritional and functional value of various staple foods. Furthermore, the use of such ingredients in animal nutrition to achieve superior meat quality will be discussed. Thi...

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Bibliographische Detailangaben

Format:	Online
Sprache:	Englisch
Veröffentlicht:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Schlagworte:	by-products valorization antioxidant properties food quality nutritional value phytonutrients bioactive molecules metabolites innovative products functional food/feed health benefits food safety thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Online-Zugang:	ONIX_20250812T110751_9783725841455_349
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