LEADER 02230nam  2200505   450 
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005 20230914214742.0
010   $a953-51-4718-8
010   $a953-51-3440-X
035   $a(CKB)4970000000099541
035   $a(NjHacI)994970000000099541
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/48189
035   $a(MiAaPQ)EBC30390278
035   $a(Au-PeEL)EBL30390278
035   $a(EXLCZ)994970000000099541
100   $a20221015d2017      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aFunctional food $eimprove health through adequate food /$fedited by Maria Chavarri Hueda
205   $aFirst edition.
210   $cIntechOpen$d2017
210  1$aRijeka, Croatia :$cIntechOpen,$d[2017]
210  4$dİ2017
215   $a1 online resource (318 pages) $cillustrations
311   $a953-51-3439-6 
320   $aIncludes bibliographical references.
330   $aIn recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
517   $aFunctional food
606   $aFunctional foods
610   $aMedicine
610   $aPublic Health
610   $aEuthenics
610   $aHealth Sciences
615  0$aFunctional foods.
676   $a613.2
702   $aHueda$b Maria Chavarri
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910317854303321
996   $aFunctional food$93375386
997   $aUNINA