Functional and Bioactive Properties of Food

Buch | Softcover

174 Seiten

2018
MDPI (Verlag)
978-3-03897-354-6 (ISBN)

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Diet and nutrition are key tools in promoting health and reducing the comorbidities of chronic diseases. There are thousands of biomolecules in fruits, vegetables, wild and medicinal plants, other land and marine organisms, which can exert functional and health-promoting effects through bioactivity beyond nutrition. From the enormous amount of knowledge generated from different natural bioactive ingredients present in foods, we are aiming to bring together experts working in different fields of food, nutrition, and health, in order to work on this Special Issue, with a comprehensive collection of papers to gain insight into the most promising bioactive compounds in different foods, to improve the preservation of bioactivity during the food processing chain, and to provide scientific evidence of the efficacy of key bioactives in foods in preventing disease and improving health and wellbeing.

Phytochemistry and Healthy Foods Laboratory, Department of Food Science and Technology, Spanish National Research Council (CEBAS-CSIC), Murcia, Spain

Institute for Food Technology - Novi Sad (FINS), Bulevar cara Lazara 1, 21000 - Novi Sad, Serbia

Erscheinungsdatum	24.11.2018
Mitarbeit	Gast Herausgeber: Diego A. Moreno, Nebojsa Ilic
Verlagsort	Basel
Sprache	englisch
Maße	170 x 244 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
	Studium ► 1. Studienabschnitt (Vorklinik) ► Biochemie / Molekularbiologie
	Naturwissenschaften ► Biologie ► Humanbiologie
Schlagworte	Bioactives • Bioavailability • Food • Health • Nutrients • nutrition and metabolism
ISBN-10	3-03897-354-8 / 3038973548
ISBN-13	978-3-03897-354-6 / 9783038973546
Zustand	Neuware