Functional foods and nutraceuticals
著者
書誌事項
Functional foods and nutraceuticals
（Handbook of research on food science and technology, v. 3）
Apple Academic Press, 2021, c2019
- : pbk
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注記
"AAP Apple Academic Press, CRC Press"--Cover
Includes bibliographical references and index
内容説明・目次
内容説明
The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.
Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.
目次
Trends in Functional Food in Noncommunicable Diseases V. D. Boone-Villa et al. Synergism in Food Trends: The Key to a Healthy Life Dulce A. Flores-Maltos and Jose A. Teixeira Recent Trends in Extraction, Purification, and Characterization of Bioactive Peptides Maria L. Carrillo-Inungaray et al. Agave Fructans as a Functional Component in Foods: Importance, Applications, and Determination Methods Sarai Escobedo-Garcia et al. Aguamiel: Traditional Mexican Product as a Nutritional Alternative Brian Picazo, Adriana Carolina Flores Gallegos and Cristobal N. Aguilar Nutraceuticals as Adjuvant Treatments for Cancer and Neurodegenerative Diseases Melissa Flores-Garcia et al. Tagetes lucida: A Relationship between Compounds and Properties for the Development of Functional Foods Perla Yaneth Villa Silva et al. Antidiabetic Properties of Petroselinum crispum Valencia Monica, Crystel Aleyvick Sierra-Rivera, and Silva Belmares Sonia Yesenia Nutraceuticals from Mexican Plants as Antibacterial Agents Ricardo Guadalupe Lopez Ramos et al. Relevant Marine Biomass as Feedstock for Application in the Food Industry: An Overview Dulce G. Arguello-Esparza et al. Functionality Features of Candelilla Wax in Edible Coatings Olga B. Alvarez-Perez et al.
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