Functional Foods and Food Supplements
Material type:
ArticleLanguage: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 electronic resource (206 p.)ISBN: - books978-3-0365-0117-8
- 9783036501161
- 9783036501178
- Research & information: general
- Biology, life sciences
- Food & society
- Cucurbita plants
- cucurbits
- pumpkin
- phytochemical composition
- food industry
- polysaccharides
- Lentinus edodes
- antioxidant
- cytotoxicity
- processing
- mushrooms
- LAB (lactic acid bacteria)
- fermenting
- dietary fiber
- mushroom
- Agaricus bisporus
- dietary fiber ingredient
- chemical composition
- functional properties
- optimization
- central composite design
- botanicals
- food supplements
- nutritional claims
- functional food
- resveratrol
- pioglitazone hydrochloride
- fatty acid
- meat quality
- antioxidant ability
- yellow-feathered broiler chicken
- pomegranate peels
- anti-tyrosinase activity
- waste recovery
- green extraction
- lactobacilli effervescent tablets
- Chinese ginseng
- Polygonatum sibiricum
- lactobacilli viability
- antibacterial activity
- organoleptic assessment
- storage stability
- ellagic acid
- oral administration
- bioavailability
- microformulations
- nanoformulations
- solubility enhancement
- ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars
- phenolic compounds
- oleuropein
- verbascoside
- hydroxytyrosol
- ripening stage
- maturity index
- berry fruit
- antioxidant activity
- anthocyanins
- HPLC fingerprint
- underrated species
- multipurpose tree
- natural food preservative
- Eucalyptus globulus essential oil
- eucalyptol
- antioxidant effect
- vapor phase
- Orangina fruit juice
- functional foods
- dietary supplements
- food bioactive compounds
- formulations
- biological activities
- quality control
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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.
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