05032nam 2201345z- 450 991040409170332120231214132829.03-03928-567-X(CKB)4100000011302221(oapen)https://directory.doabooks.org/handle/20.500.12854/47839(EXLCZ)99410000001130222120202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierFoods of Plant OriginMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (204 p.)3-03928-566-1 It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich source of phytochemicals such as polyphenols, carotenoids, and betalains, with potential health benefits for humans. Many epidemiological studies have made a direct link between the consumption of plant foods and health. Human intervention studies have also shown that higher intake/consumption of plant foods can reduce the incidence of metabolic syndrome and other chronic diseases, especially in at-risk populations such as obese people. In addition to its health benefits, plant foods are also used as functional ingredients in food applications such as antioxidants, antimicrobials, and natural colorants. The Special Issue “Foods of Plant Origin” covers biodiscovery, functionality, the effect of different cooking/preparation methods on bioactive (plant food) ingredients, and strategies to improve the nutritional quality of plant foods by adding other food components using novel/alternative food sources or applying non-conventional preparation techniques.mineralsAllium sativum L.vitamin A intakevalue-added productphytochemicalsantioxidant activityFAO (Food and Agriculture Organization)stable isotope dilution assayantioxidant capacityvolatile compoundsstir-fryingthioestersChenopodium quinoasinigrinbeta-caroteneEFSA (European Food Safety Authority)indigenous foodboilingsubtropical fruitsprocessingorganosulfur compoundsmineral availabilitynutrientsorange fleshed sweet potatokaempferolcompositionglycaemic index estimationBrassica vegetablesretentionvitamin Apostharvest qualityunderutilized crophealthantimicrobial activityporridgeBrassicamicrowave vacuum dryinginstant controlled pressure dropvitaminstropical fruitsbioactive compoundsUHPLC-QqQ-MS/MSDRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake)food preservationpolyphenolsconductive hydro-dryingsulforaphaneAustralian grown garlicSolanum tuberosum L.gluten-free pastabakery productsLC-MS/MSdigestibilityskimmed milkgarifeijoa fruitTerminalia ferdinandianaHPLC-DAD-ESI-MS/MSprotein qualityfunctional propertiesfolatephoto technologyKakadu plumdietary fibreCapsicum annuum L.fibrethioacetalsestersantioxidantspolyunsaturated fatty acidsvegetablessteamingpreservationArtocarpus altilis‘Ma’afala’Acca sellowianaplant foodfreeze-dryingpostharvest processingpropionateproximate compositioniberinshelf lifeindigenous crop cultivarstarchdurianCassavaNetzel Michaelauth1296960Sultanbawa YasminaauthBOOK9910404091703321Foods of Plant Origin3024333UNINA