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[null,"1.","Record Nr.",null,"UNINA9910863131203321"]
[null,null,"Titolo",null,"Functional Food Products and Sustainable Health / / edited by Saghir Ahmad, Nasser Abdulatif Al-Shabib"]
[null,null,"Pubbl/distr/stampa",null,"Springer Singapore, 2020"]
[{"$nulls":4},"Singapore : , : Springer Singapore : , : Imprint : Springer, , 2020"]
[null,null,"ISBN",null,"9789811547164"]
[{"$nulls":4},"9811547165"]
[null,null,"Edizione",null,"[1st ed. 2020.]"]
[null,null,"Descrizione fisica",null,"1 online resource (266 pages)"]
[null,null,"Disciplina",null,"613.2"]
[null,null,"Soggetti",null,"Biomedical engineering"]
[{"$nulls":4},"Microbiology"]
[{"$nulls":4},"Food—Biotechnology"]
[{"$nulls":4},"Diet therapy"]
[{"$nulls":4},"Biomedical Engineering/Biotechnology"]
[{"$nulls":4},"Food Microbiology"]
[{"$nulls":4},"Food Science"]
[{"$nulls":4},"Clinical Nutrition"]
[{"$nulls":4},"Aliments funcionals"]
[{"$nulls":4},"Salut"]
[{"$nulls":4},"Dietoteràpia"]
[{"$nulls":4},"Llibres electrònics"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Chapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of "]
[{"$nulls":4},"Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems."]
[null,null,null,"Sommario/riassunto","There is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts."]