Functional Food Ingredients from Plants 1st Edition – Ebook PDF Instant Delivery – ISBN(s): 9780128165676,0128165677,9780128165683, 0128165685
Product details:
- ISBN-10: 0128165685
- ISBN-13: 9780128165683
- Author: Isabel C.F.R. Ferreira, Lillian Barros
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.
Table contents:
1. Natural antioxidants of plant origin
2. Dietary fiber sources and human benefits: the case study of cereal and pseudocereals
3. Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
4. Plant phenolics as functional ingredients
5. Pigments and vitamins from plants as functional ingredients: current trends, challenges and perspectives
6. Glucosinolates fate from plants to consumer
7. Phytoestrogens and phytosteroids in vegetables: biosynthesis, health effects and practical applications
8. Terpene core in selected aromatic and edible plants: Natural health improving agents
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