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Functional Foods and Food Supplements

Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only int...

Täydet tiedot

Tallennettuna:
Aineistotyyppi: Online
Kieli:englanti
Julkaistu: MDPI - Multidisciplinary Digital Publishing Institute 2021
Aiheet:
Cucurbita plants
cucurbits
pumpkin
phytochemical composition
food industry
polysaccharides
Lentinus edodes
antioxidant
cytotoxicity
processing
mushrooms
LAB (lactic acid bacteria)
fermenting
dietary fiber
mushroom
Agaricus bisporus
dietary fiber ingredient
chemical composition
functional properties
optimization
central composite design
botanicals
food supplements
nutritional claims
functional food
resveratrol
pioglitazone hydrochloride
fatty acid
meat quality
antioxidant ability
yellow-feathered broiler chicken
pomegranate peels
anti-tyrosinase activity
waste recovery
green extraction
lactobacilli effervescent tablets
Chinese ginseng
Polygonatum sibiricum
lactobacilli viability
antibacterial activity
organoleptic assessment
storage stability
ellagic acid
oral administration
bioavailability
microformulations
nanoformulations
solubility enhancement
‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars
phenolic compounds
oleuropein
verbascoside
hydroxytyrosol
ripening stage
maturity index
berry fruit
antioxidant activity
anthocyanins
HPLC fingerprint
underrated species
multipurpose tree
natural food preservative
Eucalyptus globulus essential oil
eucalyptol
antioxidant effect
vapor phase
Orangina fruit juice
functional foods
dietary supplements
food bioactive compounds
formulations
biological activities
quality control
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
Linkit:ONIX_20210501_9783036501161_169
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Yhteenveto:Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.

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