LEADER 01132nam a2200325 i 4500 001 991001137919707536 005 20020507111805.0 008 970308s1978 us ||| | eng 035 $ab10179008-39ule_inst 035 $aLE00642784$9ExL 040 $aDip.to Fisica$bita 084 $a53(082.2) 084 $a53.3.1 084 $a53.3.4 084 $a539.7 084 $aQC770 111 2 $aBanff Summer Institute on particles and fields$0463207 245 10$aParticles and fields :$bBanff Summer Institute on particles and fields /$cedited by D.H. Boal and Abdul N. Kamal 260 $aNew York :$bPlenum Press,$c1978 300 $aviii, 462 p. :$bill. ;$c26 cm. 650 4$aField theory (Physics) 650 4$aParticles (Nuclear physics) 700 1 $aBoal, D. 700 1 $aKamal, Abdul N. 907 $a.b10179008$b21-09-06$c27-06-02 912 $a991001137919707536 945 $aLE006 53.3(042+082.2) BOA$g1$i2006000046879$lle006$o-$pE0.00$q-$rl$s- $t0$u0$v0$w0$x0$y.i10219651$z27-06-02 996 $aParticles and fields$9189118 997 $aUNISALENTO 998 $ale006$b01-01-97$cm$da $e-$feng$gus $h0$i1 LEADER 05517nam 22006735 450 001 9910744506203321 005 20230913185913.0 010 $a3-031-28109-8 024 7 $a10.1007/978-3-031-28109-9 035 $a(MiAaPQ)EBC30742208 035 $a(Au-PeEL)EBL30742208 035 $a(OCoLC)1397569582 035 $a(DE-He213)978-3-031-28109-9 035 $a(PPN)272739286 035 $a(CKB)28222998800041 035 $a(EXLCZ)9928222998800041 100 $a20230913d2023 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aHandbook of Food Bioactive Ingredients $eProperties and Applications /$fedited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara 205 $a1st ed. 2023. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023. 215 $a1 online resource (1576 pages) 311 08$aPrint version: Jafari, Seid Mahdi Handbook of Food Bioactive Ingredients Cham : Springer International Publishing AG,c2023 9783031281082 327 $aAn overview of different food bioactive ingredients -- Hydroxybenzoic acids -- Hydroxycinnamic acids -- Flavones -- Flavonols -- flavanones -- Flavanols -- Isoflavones -- Anthocyanins -- Chalcones -- Ellagitannins -- Gallotannins -- Procyanidins -- Stilbenes -- Lignans -- Carotenoids and sterols -- Lycopene -- ?-Carotene -- Lutein -- Zeaxanthin -- Astaxanthin -- Fucoxanthin -- Bixin -- Crocins -- Phytosterols -- Marine bioactive peptides (fishes, algae, cephalopods, molluscs, and crustaceans) -- Non-marine animal bioactive peptides (dairy, meat, and egg) -- Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable) -- Microbial bioactive peptides (from bacteria, yeasts, and molds) -- Fish and marine oils -- Plant oils rich in essential fatty acids. . 330 $aBioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients. 606 $aFood science 606 $aFood$xAnalysis 606 $aChemistry 606 $aFood$xMicrobiology 606 $aBiotechnology 606 $aFood Science 606 $aFood Chemistry 606 $aFood Microbiology 606 $aBiotechnology 615 0$aFood science. 615 0$aFood$xAnalysis. 615 0$aChemistry. 615 0$aFood$xMicrobiology. 615 0$aBiotechnology. 615 14$aFood Science. 615 24$aFood Chemistry. 615 24$aFood Microbiology. 615 24$aBiotechnology. 676 $a664.07 676 $a664.07 700 $aJafari$b Seid Mahdi$0854415 701 $aRashidinejad$b Ali$01429209 701 $aSimal-Gandara$b Jesus$01429210 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910744506203321 996 $aHandbook of Food Bioactive Ingredients$93567856 997 $aUNINA