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020 _a9789811547164
024 7 _a10.1007/978-981-15-4716-4
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aQP144.F85
_b2020 EB
245 0 0 _aFunctional Food Products and Sustainable Health
_cedited by Saghir Ahmad, Nasser Abdulatif Al-Shabib
250 _aFirst edition 2020
264 1 _aSingapore
_bSpringer Singapore
_c2020
300 _a1 recurso en línea (XI, 263 páginas)
_b34 ilustraciones, 16 ilustraciones a color
336 _2rdacontent
_aTexto
_btxt
337 _2rdamedia
_aelectrónico
_bc
338 _2rdacarrier
_arecurso electrónico
_bcr
347 _aArchivo de texto
_bPDF
490 0 _aBiomedical and Life Sciences (SpringerNature-11642)
490 0 _aBiomedical and Life Sciences (SpringerNature-43708)
505 0 _aChapter 1. Bioactive Ingredients in Processed Foods -- Chapter 2. The Impact of Natural Antioxidants on Human Health -- Chapter 3. Probiotic Bacteria Used in Food: A Novel Class of Antibiofilm Agent -- Chapter 4. Nutritional Modification in Meat Food for the Protection of Human Health -- Chapter 5. Potential of Food Processing by-products as Dietary Fibers -- Chapter 6. Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives -- Chapter 7. Cereals as Functional Ingredients in Meat and Meat Products -- Chapter 8. Role of Dietary Fibre and their Preventive Measures of Human Diet -- Chapter 9. Food antioxidants: Functional aspects and preservation during food processing -- Chapter 10. Dietary Fibre as a Functional Food -- Chapter 11. Functional and Nutritional Aspects of Hydrocolloids and Lipids -- Chapter 12. Future Prospects of Fruit and Vegetable based Functional Foods -- Chapter 13. Role of by-products of Fruits and Vegetables in Functional Foods -- Chapter 14. Lactic Acid Bacteria (LAB) fermented food and their therapeutic importance -- Chapter 15. Flavonoids: Health Benefits and Their Potential Use in Food Systems.
520 3 _aThere is a growing global awareness of the link between good diet and health. This fascinating book reviews various functional foods or nutraceuticals and the bio-active compounds they contain in order to identify the role of bioactive compounds such as nisin, micronutrients, and hydrocolloids in the diet in overall human health. It also provides up-to-date information on functional elements like antioxidants, dietary fibres, pre & probiotics, vitamins and mineral-enriched foods in the human diet. Consisting of fifteen chapters, the book offers a systematic review of the key factors in the preparation of functional foods from selected sources, and also describes the processing, preservation and packaging of a range of functional food products. This book is a valuable resource for students and researchers working in the field of food science, food technology, and nutrition, as well as for industry experts.
988 _aSpringer_BiomedLife_13102020
650 7 _2embne
_9158661
_aAlimentos funcionales
650 7 _2embne
_9143820
_aIngeniería biomédica
650 7 _2embne
_9158790
_aBiotecnología alimentaria
700 1 _aAhmad, Saghir
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
700 1 _aAl-Shabib, Nasser Abdulatif
_eeditor literario
_4edt
_4http://id.loc.gov/vocabulary/relators/edt
710 2 _aSpringerLink
776 0 8 _iPrinted edition:
_z9789811547157
776 0 8 _iPrinted edition:
_z9789811547171
776 0 8 _iPrinted edition:
_z9789811547188
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-15-4716-4
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
998 _b01/2021
_dz
_ek
_zSI