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. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Preface - p. xiii 7. Chapter One: Natural antioxidants of plant origin - p. xiii 8. Chapter Two: Dietary fiber sources and human benefits: The case study of cereal and pseudocereals - p. 81 9. Chapter Three: Impact of molecular interactions with phenolic compounds on food polysaccharides functionality - p. 134 10. Chapter Four: Plant phenolics as functional food ingredients - p. 181 11. Chapter Five: Pigments and vitamins from plants as functional ingredients: Current trends and perspectives - p. 257 12. Chapter Six: Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects - p. 303 13. Chapter Seven: Phytoestrogens, phytosteroids and saponins in vegetables: Biosynthesis, functions, health effects and practical applications - p. 350 14. Chapter Eight: Terpene core in selected aromatic and edible plants: Natural health improving agents - p. 421
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. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Preface - p. xiii 7. Chapter One: Natural antioxidants of plant origin - p. xiii 8. Chapter Two: Dietary fiber sources and human benefits: The case study of cereal and pseudocereals - p. 81 9. Chapter Three: Impact of molecular interactions with phenolic compounds on food polysaccharides functionality - p. 134 10. Chapter Four: Plant phenolics as functional food ingredients - p. 181 11. Chapter Five: Pigments and vitamins from plants as functional ingredients: Current trends and perspectives - p. 257 12. Chapter Six: Glucosinolates: Molecular structure, breakdown, genetic, bioavailability, properties and healthy and adverse effects - p. 303 13. Chapter Seven: Phytoestrogens, phytosteroids and saponins in vegetables: Biosynthesis, functions, health effects and practical applications - p. 350 14. Chapter Eight: Terpene core in selected aromatic and edible plants: Natural health improving agents - p. 421
