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1. |
Record Nr. |
UNINA9910143778903321 |
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Titolo |
Report of the Commission / / International Commission on Whaling |
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Pubbl/distr/stampa |
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London, : International Commission on Whaling, 1950-1976 |
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Descrizione fisica |
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Livello bibliografico |
Periodico |
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Note generali |
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"Constituted under the International Whaling Convention signed at Washington on 2nd December, 1946." |
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2. |
Record Nr. |
UNINA9910863131203321 |
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Titolo |
Functional Food Products and Sustainable Health / / edited by Saghir Ahmad, Nasser Abdulatif Al-Shabib |
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Pubbl/distr/stampa |
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Springer Singapore, 2020 |
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Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020 |
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ISBN |
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Edizione |
[1st ed. 2020.] |
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Descrizione fisica |
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1 online resource (266 pages) |
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Disciplina |
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Soggetti |
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Biomedical engineering |
Microbiology |
Food—Biotechnology |
Diet therapy |
Biomedical Engineering/Biotechnology |
Food Microbiology |
Food Science |
Clinical Nutrition |
Aliments funcionals |
Salut |
Dietoteràpia |
Llibres electrònics |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Chapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems. |
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Sommario/riassunto |
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There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts. |
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