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    "Superfood and Functional Food: An Overview of Their Processing and Utilization" ed. by Viduranga Waisundara and Naofumi Shiomi

    Posted By: exLib
    "Superfood and Functional Food: An Overview of Their Processing and Utilization" ed. by Viduranga Waisundara and Naofumi Shiomi

    "Superfood and Functional Food: An Overview of Their Processing and Utilization" ed. by Viduranga Waisundara and Naofumi Shiomi
    ITexLi | 2017 | ISBN: 9535129201 9535129198 9789535129196 9789535129202 | 345 pages | PDF | 56 MB

    This book focuses on the usage and application of plant- and animal-based food products with significant functional properties and health benefits as well as their development into processed food. This book will serve as a source of knowledge and information to make better choices in food consumption and alterations to dietary patterns.

    Many chapters in this book contain overviews on superfood and functional food from South America. Details on the functional properties of apiculture products are also included herein. Additionally, an area that is not widely discussed in academia - pet food with functional properties - is also covered.
    It is also recommended for readers to take a look at a related book, "Superfood and Functional Food: The Development of Superfoods and Their Roles as Medicine".

    Contents
    Preface
    1 A Systematic Review of the Antioxidant Activity of Apiculture Products in Brazil
    2 Bee Products as Functional Food
    3 The Revival of Quinoa: A Crop for Health
    4 Functional Properties of Brazilian Propolis: From Chemical Composition Until the Market
    5 Native Chilean Fruits and the Effects of their Functional Compounds on Human Health
    6 Chilean Endemic/Native Plant Resources as Functional and Superfoods
    7 Açaí (Euterpe oleracea) and Bacaba (Oenocarpus bacaba) as Functional Food
    8 Phytochemicals in Fruits and Vegetables
    9 Foods with Functional Properties and their Potential Uses in Human Health
    10 Selenium Biofortification and the Problem of its Safety
    11 Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin
    12 Role of Meal Replacements on Weight Management, Health and Nutrition
    13 Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour
    14 Rice Bran as a Functional Food: An Overview of the Conversion of Rice Bran into a Superfood/Functional Food
    15 Benefits of Super Food and Functional Food for Companion Animals
    16 Functional Pet Foods

    1st true PDF with TOC BookMarkLinks