Current Topics in Functional Food
The market for functional foods is steadily expanding as more people worldwide realize the value of the daily consumption of healthy foods in maintaining good health. Recent studies have revealed new functional compounds in foods. Genetically modified foods will soon be commercially available. This...
| Otros Autores: | , |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
London :
IntechOpen
2022.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009746455206719 |
Tabla de Contenidos:
- 1. Sources and Health Benefits of Functional Food Components
- 2. Categories and Management of Functional Food
- 3. Bioactive Ingredients in Functional Foods: Current Status and Future Trends
- 4. Functional Foods and Antioxidant Effects: Emphasizing the Role of Probiotics
- 5. Is There Still Room to Improve Medicinal Herbs (Functional Herbs) by Gene Editing for Health
- 6. Food-Based PPARγ Ligands
- 7. Food as a Dietary Source of Melatonin and Its Role in Human Health: Present and Future Perspectives
- 8. Ginger in the Prevention of Cardiovascular Diseases
- 9. An Overview of Functional Food
- 10. MIND Diet
- 11. Mushroom; Chemistry, Bioactive Components, and Application
- 12. Edible Mushrooms, a Sustainable Source of Nutrition, Biochemically Active Compounds and Its Effect on Human Health
- 13. Medicinal Mushroom of Potential Pharmaceutical Toxic Importance: Contribution in Phytotherapy
- 14. Medicinal Mushroom Mycelia: Characteristics, Benefits, and Utility in Soybean Fermentation.
