Functional Food Ingredients from Plants
Description
Key Features
- Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
- Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
- Encompasses a broad view of the topics at hand
Readership
Table of Contents
1. Natural antioxidants of plant origin
Ryszard Amarowicz
2. Dietary fiber sources and human benefits: the case study of cereal and pseudocereals
Patricia Morales
3. Impact of molecular interactions with phenolic compounds on food polysaccharides functionality
Nicolas Bordenave
4. Plant phenolics as functional ingredients
Celestino Santos-Buelga
5. Pigments and vitamins from plants as functional ingredients: current trends, challenges and perspectives
Rosane Marina Peralta
6. Glucosinolates fate from plants to consumer
Jesus Simal-Gandara
7. Phytoestrogens and phytosteroids in vegetables: biosynthesis, health effects and practical applications
Spyridon Alexandros Petropoulos
8. Terpene core in selected aromatic and edible plants: Natural health improving agents
Marina Sokovic
Product details
- No. of pages: 465
- Language: English
- Copyright: © Academic Press 2019
- Published: August 22, 2019
- Imprint: Academic Press
- Hardcover ISBN: 9780128165676
- eBook ISBN: 9780128165683
About the Serial Volume Editors
Isabel Ferreira
Affiliations and Expertise
Lillian Barros
Affiliations and Expertise
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