Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients : Chemical Composition, Quality Traits, and Biological Properties
Changes in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-r...
Saved in:
HerausgeberIn: | |
---|---|
Sonstige: | |
Year of Publication: | 2020 |
Language: | English |
Physical Description: | 1 electronic resource (82 p.) |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients : Chemical Composition, Quality Traits, and Biological Properties
by: Donno, Dario
Published: (2020) -
Food oxidants and antioxidants : chemical, biological, and functional properties / / edited by Grzegorz Bartosz.
Published: (2014.) -
Bioactives and Functional Ingredients in Foods
by: Pacifico, Severina
Published: (2022) -
Chemical, biological, and functional aspects of food lipids / editors, Zdzisaw E. Sikorski, Anna Koakowska.
Published: (c2011.) -
Functional ingredients from algae for foods and nutraceuticals / / edited by Hermina Dominguez.
Published: (2013.)