Functional Food Ingredients from Plants

Presents the latest in an ongoing series that publishes cutting-edge reviews in the areas of food science and nutrition

Isabel C.F.R. Ferreira (Volume editor), Lillian Barros (Volume editor)

9780128165676, Elsevier Science

Hardback, published 24 August 2019

465 pages
22.9 x 15.1 x 2.9 cm, 0.84 kg

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.

1. Natural antioxidants of plant origin Ryszard Amarowicz 2. Dietary fiber sources and human benefits: the case study of cereal and pseudocereals Patricia Morales 3. Impact of molecular interactions with phenolic compounds on food polysaccharides functionality Nicolas Bordenave 4. Plant phenolics as functional ingredients Celestino Santos-Buelga 5. Pigments and vitamins from plants as functional ingredients: current trends, challenges and perspectives Rosane Marina Peralta 6. Glucosinolates fate from plants to consumer Jesus Simal-Gandara 7. Phytoestrogens and phytosteroids in vegetables: biosynthesis, health effects and practical applications Spyridon Alexandros Petropoulos 8. Terpene core in selected aromatic and edible plants: Natural health improving agents Marina Sokovic

Subject Areas: Food & beverage technology [TDCT]