Functional Foods and Food Supplements

• Autore: Turrini Federica
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (206 p.)
• Soggetto topico: Biology, life sciences; Food & society; Research & information: general
• Soggetto non controllato: 'Cobrançosa' and 'Galega Vulgar' olive cultivars; Agaricus bisporus; anthocyanins; anti-tyrosinase activity; antibacterial activity; antioxidant; antioxidant ability; antioxidant activity; antioxidant effect; berry fruit; bioavailability; biological activities; botanicals; central composite design; chemical composition; Chinese ginseng; Cucurbita plants; cucurbits; cytotoxicity; dietary fiber; dietary fiber ingredient; dietary supplements; ellagic acid; eucalyptol; Eucalyptus globulus essential oil; fatty acid; fermenting; food bioactive compounds; food industry; food supplements; formulations; functional food; functional foods; functional properties; green extraction; HPLC fingerprint; hydroxytyrosol; LAB (lactic acid bacteria); lactobacilli effervescent tablets; lactobacilli viability; Lentinus edodes; maturity index; meat quality; microformulations; multipurpose tree; mushroom; mushrooms; nanoformulations; natural food preservative; nutritional claims; oleuropein; optimization; oral administration; Orangina fruit juice; organoleptic assessment; phenolic compounds; phytochemical composition; pioglitazone hydrochloride; Polygonatum sibiricum; polysaccharides; pomegranate peels; processing; pumpkin; quality control; resveratrol; ripening stage; solubility enhancement; storage stability; underrated species; vapor phase; verbascoside; waste recovery; yellow-feathered broiler chicken
• Persona (resp. second.): BoggiaRaffaella; ZuninPaola; TurriniFederica
• 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.
• Titolo autorizzato: Functional Foods and Food Supplements
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557897203321
• Lo trovi qui: Univ. Federico II