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[null,"1.","Record Nr.",null,"UNINA990007072860403321"]
[null,null,"Autore",null,"Hartmann, Frederick H."]
[null,null,"Titolo",null,"The Relations of nations / Frederick H. Hartmann"]
[null,null,"Pubbl/distr/stampa",null,"New York : The MacMillan Co., 1967"]
[null,null,"Edizione",null,"[3. ed.]"]
[null,null,"Descrizione fisica",null,"701 p. ; 24 cm"]
[null,null,"Disciplina",null,"341"]
[null,null,"Locazione",null,"FGBC"]
[null,null,"Collocazione",null,"X F 215"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910557897203321"]
[null,null,"Autore",null,"Turrini Federica"]
[null,null,"Titolo",null,"Functional Foods and Food Supplements"]
[null,null,"Pubbl/distr/stampa",null,"Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021"]
[null,null,"Descrizione fisica",null,"1 online resource (206 p.)"]
[null,null,"Soggetti",null,"Biology, life sciences"]
[{"$nulls":4},"Food & society"]
[{"$nulls":4},"Research & information: general"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included."]