Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals

ISBN-13: 9781771887205 / Angielski / Twarda / 2019 / 276 str.

Monica Chavez-Gonzalez; Jose Juan Buenrostro-Figueroa; Cristobal N. Aguilar

Opis

Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.

Spis treści

Trends in Functional Food in Noncommunicable Diseases V. D. Boone-Villa et al.  Synergism in Food Trends: The Key to a Healthy Life Dulce A. Flores-Maltos and José A. Teixeira  Recent Trends in Extraction, Purification, and Characterization of Bioactive Peptides María L. Carrillo-Inungaray et al.  Agave Fructans as a Functional Component in Foods: Importance, Applications, and Determination Methods Sarai Escobedo-García et al.  Aguamiel: Traditional Mexican Product as a Nutritional Alternative Brian Picazo, Adriana Carolina Flores Gallegos and Cristóbal N. Aguilar  Nutraceuticals as Adjuvant Treatments for Cancer and Neurodegenerative Diseases Melissa Flores-García et al.  Tagetes lucida: A Relationship between Compounds and Properties for the Development of Functional Foods Perla Yaneth Villa Silva et al.  Antidiabetic Properties of Petroselinum crispum Valencia Monica, Crystel Aleyvick Sierra-Rivera, and Silva Belmares Sonia Yesenia  Nutraceuticals from Mexican Plants as Antibacterial Agents Ricardo Guadalupe López Ramos et al.  Relevant Marine Biomass as Feedstock for Application in the Food Industry: An Overview Dulce G. Argüello-Esparza et al.  Functionality Features of Candelilla Wax in Edible Coatings Olga B. Alvarez-Perez et al.