Functional food ingredients from plants /
Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce d...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, MA :
Academic Press is an imprint of Elsevier,
2019.
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| Series: | Advances in food and nutrition research ;
v. 90. |
| Subjects: | |
| Online Access: | Full Text via HEAL-Link |
| Summary: | Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more. -- |
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| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references. |
| ISBN: | 0128165685 0128165677 9780128165676 9780128165683 |
