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[null,"1.","Record Nr.",null,"UNISA996386185703316"]
[null,null,"Autore",null,"Prynne William <1600-1669.>"]
[null,null,"Titolo",null,"The fourth part of a brief register, kalender and survey of the several kinds, forms of Parliamentary writs .. [[electronic resource] /] / by William Prynne, Esq. ."]
[null,null,"Pubbl/distr/stampa",null,"London, : Printed by T. Ratcliffe for the author, and sold by George Thomason ... and Edward Thomas ..., 1664"]
[null,null,"Descrizione fisica",null,"[30], 1220, [27] p"]
[null,null,"Soggetti",null,"Writs - England"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Appears in Prynne's: The first part of a brief register. London, 1659. Cf. NUC pre-1956."]
[{"$nulls":4},"Errata: p. [27] of last pagination."]
[{"$nulls":4},"Reproduction of original in Union Theological Seminary Library, New York."]
[{"$nulls":4},"Marginal notes."]
[{"$nulls":4},"Pages 671-672 have print missing in filmed copy. Pages 660-685 photographed from Huntington Library copy and inserted at end."]
[null,null,null,"Sommario/riassunto","eebo-0160"]
[null,"2.","Record Nr.",null,"UNINA9910688199603321"]
[null,null,"Titolo",null,"Current Topics in Functional Food / / edited by Naofumi Shiomi and Anna Savitskaya"]
[null,null,"Pubbl/distr/stampa",null,"London : , : IntechOpen, , 2022"]
[null,null,"Descrizione fisica",null,"1 online resource (280 pages) : illustrations"]
[null,null,"Disciplina",null,"613.2"]
[null,null,"Soggetti",null,"Functional foods"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references."]
[null,null,"Nota di contenuto",null,"1. Sources and Health Benefits of Functional Food Components -- 2. Categories and Management of Functional Food -- 3. Bioactive Ingredients in Functional Foods: Current Status and Future Trends -- 4. Functional Foods and Antioxidant Effects: Emphasizing the Role of Probiotics -- 5. Is There Still Room to Improve Medicinal Herbs (Functional Herbs) by Gene Editing for Health -- 6. Food-Based PPARγ Ligands -- 7. Food as a Dietary Source of Melatonin and Its Role in Human Health: Present and Future Perspectives -- 8. Ginger in the Prevention of Cardiovascular Diseases -- 9. An Overview of Functional Food -- 10. MIND Diet -- 11. Mushroom; Chemistry, Bioactive Components, and Application -- 12. Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its Effect on Human Health -- 13. Medicinal Mushroom of Potential Pharmaceutical Toxic Importance: Contribution in Phytotherapy -- 14. Medicinal Mushroom Mycelia: Characteristics, Benefits, and Utility in Soybean Fermentation."]
[null,null,null,"Sommario/riassunto","The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This book discusses the characteristics of functional foods and the health benefits of ingredients including ginger, herbs, probiotics, mushrooms, and dairy products. It also provides new ideas for the production of new functional foods and managing health through the daily diet."]