Improving Health and Nutrition through Functional Foods
eBook - ePub

Improving Health and Nutrition through Functional Foods

Benefits and Applications

  1. 300 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Improving Health and Nutrition through Functional Foods

Benefits and Applications

About this book

Improving Health and Nutrition through Functional Foods: Benefits and Applications presents functional foods as a therapeutic approach to disease and overall health and well-being. The book covers various functional foods, such as oilseeds, endemic fruits, and vegetables as foods to consider as complementary treatments for disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book will be a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease.- Provides an overview on the separation, characterization, and identification of postbiotics from probiotic microbes- Includes classes of postbiotics and their mechanisms of action- Discusses the safety of postbiotics in humans and animals, the use of multi-omics to understand the effect of postbiotics on human physiology- Analyzes the existing regulatory framework for postbiotics

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Yes, you can access Improving Health and Nutrition through Functional Foods by Maira Rubi Segura Campos in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biotechnology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Woodhead Publishing
Year
2024
eBook ISBN
9780443218750
Edition
0
Topic
Biological Sciences
Subtopic
Biotechnology
Index
Biological Sciences

Table of contents

  1. Title of Book
  2. Chapter 1. Synbiotic and combiotic edible films and coatings: a review of their properties, human health benefits, and practical application
  3. Chapter 2. Tempeh-type fermentation: impact on food composition, bioaccessibility, and health benefits
  4. Chapter 3. Fortification of functional foods using legumes: a strategy to improve the nutritional and nutraceutical characteristics and health benefits
  5. Chapter 4. Amaranth grain: nutritional composition, bioactive compounds, processing, and applications
  6. Chapter 5. Opuntia ficus-indica: nutritional composition, bioactive components, processing, and applications
  7. Chapter 6. Quelites: a nutritional and functional food for use in dietary therapy
  8. Chapter 7. Amaranth as a functional food and ingredient for the food industry
  9. Chapter 8. South American fruit biodiversity as the next generation of functional foods for the world
  10. Chapter 9. Brazilian berries: The superfruits we need for the future
  11. Chapter 10. Physical characteristics, content of phenolic compounds and antioxidant capacity of purple corn from the Yucatan Peninsula
  12. Chapter 11. Beneficial effects of cruceta (Acanthocereus tetragonus) on metabolic syndrome
  13. Chapter 12. Nutritional value of fruits and vegetables as an alternative in dietetic therapy
  14. Chapter 13. Chia flour (Salvia hispanica)—based snacks and a restrictive diet reduce the cardiovascular risk factors associated with diabetes mellitus type 2 in adults
  15. Chapter 14. Development of a salami with added antioxidant activity and its microbiological, nutritional, and sensory evaluation
  16. Chapter 15. Effect of thermal and nonthermal preservation methods on bioactivity and quality of Apis mellifera honey
  17. Chapter 16. Cnidoscolus aconitifolius as a food proposal for management micronutrient deficiency-related diseases
  18. Index