LEADER 03873nam 2200865z- 450 001 9910674057603321 005 20231214132935.0 035 $a(CKB)5400000000041954 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69371 035 $a(EXLCZ)995400000000041954 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPlant Foods and Underutilized Fruits as Source of Functional Food Ingredients$eChemical Composition, Quality Traits, and Biological Properties 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (82 p.) 311 $a3-03943-617-1 311 $a3-03943-618-X 330 $aChanges in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers. 517 $aPlant Foods and Underutilized Fruits as Source of Functional Food Ingredients 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $ayacon 610 $aSmallanthus sonchifolius 610 $aprebiotic 610 $afructooligosaccharides 610 $aunderutilized 610 $aTerminalia ferdinandiana 610 $aKakadu plum 610 $anutrition 610 $afatty acids 610 $aproximate 610 $aminerals 610 $akernels 610 $aBuchanania obovata 610 $agreen plum 610 $afruit 610 $apolyphenols 610 $aantioxidants 610 $aIndigenous Australia 610 $aClitoria ternatea L. flower extract 610 $ain vitro starch digestibility 610 $ahydrolysis index 610 $apredicted glycemic index 610 $anatural antimicrobial 610 $aantioxidant 610 $amechanism of action 610 $acitral 610 $apolygodial 610 $aanethole 610 $anatural plant foods 610 $ahealthy properties 610 $aphytochemicals 610 $aagrobiodiversity 610 $ahuman nutrition 610 $aanalytical strategies 610 $abioactivity 610 $aunconventional fruits 610 $ain vitro test 610 $anatural antioxidants 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aDonno$b Dario$4edt$01313389 702 $aTurrini$b Federica$4edt 702 $aDonno$b Dario$4oth 702 $aTurrini$b Federica$4oth 906 $aBOOK 912 $a9910674057603321 996 $aPlant Foods and Underutilized Fruits as Source of Functional Food Ingredients$93057225 997 $aUNINA