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...
में बचाया:
| स्वरूप: | Online |
|---|---|
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
MDPI - Multidisciplinary Digital Publishing Institute
2025
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| विषय: | |
| ऑनलाइन पहुंच: | ONIX_20250812T110751_9783725841455_349 |
| टैग: |
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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| _version_ | 1869519393965211648 |
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| collection | Directory of Open Access Books |
| description | 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. This Special Issue highlights the experience of the authors with respect to the utilization of plant ingredients as a sustainable way to enhance the nutritional value of foods, with many benefits such as diminishing nutrient deficiencies, or the manufacture of food for people with dietary requirements such as those with gluten intolerances. The properties of the ingredients used, the manufacturing technologies, and the opportunity to incorporate fruit, vegetable, yeast, and lichen components are key factors for obtaining enriched food products. In addition, current concerns regarding the development of novel food products which exert some health benefits on consumers were also discussed in this Special Issue. |
| format | Online |
| id | doab-20.500.12854ir-165594 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1655942025-08-12T09:58:26Z Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health Mironeasa, Silvia Ungureanu-Iuga, Mădălina 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 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. This Special Issue highlights the experience of the authors with respect to the utilization of plant ingredients as a sustainable way to enhance the nutritional value of foods, with many benefits such as diminishing nutrient deficiencies, or the manufacture of food for people with dietary requirements such as those with gluten intolerances. The properties of the ingredients used, the manufacturing technologies, and the opportunity to incorporate fruit, vegetable, yeast, and lichen components are key factors for obtaining enriched food products. In addition, current concerns regarding the development of novel food products which exert some health benefits on consumers were also discussed in this Special Issue. 2025-08-12T09:58:24Z 2025-08-12T09:58:24Z 2025 book ONIX_20250812T110751_9783725841455_349 9783725841455 9783725841462 https://directory.doabooks.org/handle/20.500.12854/165594 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/11054 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-4146-2 10.3390/books978-3-7258-4146-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725841455 9783725841462 200 open access |
| spellingShingle | 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 Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health |
| title | Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health |
| title_full | Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health |
| title_fullStr | Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health |
| title_full_unstemmed | Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health |
| title_short | Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health |
| title_sort | plants lichens fungi and algae ingredients for nutrition and health |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20250812T110751_9783725841455_349 |