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035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/60270
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100   $a20221018d2017      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aSuperfood and Functional Food $eAn Overview of Their Processing and Utilization /$fedited by Viduranga Waisundara and Naofumi Shiomie
205   $a1st ed.
210   $cIntechOpen$d2017
210  1$aLondon :$cIntechOpen,$d2017.
210  4$d©2017
215   $a1 online resource (356 pages) $cillustrations
311   $a953-51-2919-8 
330   $aThis book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered. It is hoped that this book will serve as a source of knowledge and information to make better choices in food consumption and alterations to dietary patterns. It is also recommended for readers to take a look at a related book, Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine.
517   $aSuperfood and functional food
517   $aSuperfood and Functional Food – An Overview of Their Processing and Utilization
606   $aFunctional foods
610   $aLife Sciences
610   $aFood Industry
610   $aAgricultural and Biological Sciences
610   $aBromatology
615  0$aFunctional foods.
676   $a613.2
700   $aNaofumi Shiomi$4auth$01315296
702   $aWaisundara$b Viduranga
702   $aShiomi$b Naofumi
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910317675903321
996   $aSuperfood and Functional Food$93389318
997   $aUNINA

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