LEADER 05125nam 2201381z- 450 001 9910404091703321 005 20210211 010 $a3-03928-567-X 035 $a(CKB)4100000011302221 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/47839 035 $a(oapen)doab47839 035 $a(EXLCZ)994100000011302221 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFoods of Plant Origin 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 online resource (204 p.) 311 08$a3-03928-566-1 330 $aIt 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. 606 $aBiology, life sciences$2bicssc 610 $a'Ma'afala' 610 $aAcca sellowiana 610 $aAllium sativum L. 610 $aantimicrobial activity 610 $aantioxidant activity 610 $aantioxidant capacity 610 $aantioxidants 610 $aArtocarpus altilis 610 $aAustralian grown garlic 610 $abakery products 610 $abeta-carotene 610 $abioactive compounds 610 $aboiling 610 $aBrassica 610 $aBrassica vegetables 610 $aCapsicum annuum L. 610 $aCassava 610 $aChenopodium quinoa 610 $acomposition 610 $aconductive hydro-drying 610 $adietary fibre 610 $adigestibility 610 $aDRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake) 610 $adurian 610 $aEFSA (European Food Safety Authority) 610 $aesters 610 $aFAO (Food and Agriculture Organization) 610 $afeijoa fruit 610 $afibre 610 $afolate 610 $afood preservation 610 $afreeze-drying 610 $afunctional properties 610 $agari 610 $agluten-free pasta 610 $aglycaemic index estimation 610 $ahealth 610 $aHPLC-DAD-ESI-MS/MS 610 $aiberin 610 $aindigenous crop cultivar 610 $aindigenous food 610 $ainstant controlled pressure drop 610 $akaempferol 610 $aKakadu plum 610 $aLC-MS/MS 610 $amicrowave vacuum drying 610 $amineral availability 610 $aminerals 610 $anutrients 610 $aorange fleshed sweet potato 610 $aorganosulfur compounds 610 $aphoto technology 610 $aphytochemicals 610 $aplant food 610 $apolyphenols 610 $apolyunsaturated fatty acids 610 $aporridge 610 $apostharvest processing 610 $apostharvest quality 610 $apreservation 610 $aprocessing 610 $apropionate 610 $aprotein quality 610 $aproximate composition 610 $aretention 610 $ashelf life 610 $asinigrin 610 $askimmed milk 610 $aSolanum tuberosum L. 610 $astable isotope dilution assay 610 $astarch 610 $asteaming 610 $astir-frying 610 $asubtropical fruits 610 $asulforaphane 610 $aTerminalia ferdinandiana 610 $athioacetals 610 $athioesters 610 $atropical fruits 610 $aUHPLC-QqQ-MS/MS 610 $aunderutilized crop 610 $avalue-added product 610 $avegetables 610 $avitamin A 610 $avitamin A intake 610 $avitamins 610 $avolatile compounds 615 7$aBiology, life sciences 700 $aNetzel$b Michael$4auth$01296960 702 $aSultanbawa$b Yasmina$4auth 906 $aBOOK 912 $a9910404091703321 996 $aFoods of Plant Origin$93024333 997 $aUNINA