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020			_a9783030574697
024	7		_a10.1007/978-3-030-57469-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _erda _dES-MaUEC
050		4	_aTP248.65.F66 _b2021 EB
245	0	0	_aFood Bioactives and Health _cedited by Charis M. Galanakis.
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (X, 378 páginas) _b52 ilustraciones, 15 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de trexto _bPDF _2rda
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_a1. Chemical classification of polyphenols, sources and effects on human health -- 2. Glucosinolates -- 3. Peptides and proteins -- 4. Dietary fibre -- 5. Lipids -- 6. Marine Bioactives -- 7. Requirements of Bioactive Compounds for Health Claims -- 8. Food and plant bioactives for reducing cardiovascular disease risk -- 9. Bioactives for neuronal and immune functions -- 10. Bioactives functionalization and interactions.
520	3		_aBioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients. Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference. Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings. .
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9158790 _aBiotecnología alimentaria
700	1		_aGalanakis, Charis M _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030574680
776	0	8	_iPrinted edition: _z9783030574703
776	0	8	_iPrinted edition: _z9783030574710
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-57469-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b04/2021 _dz _ek _zSI