Improving Health and Nutrition through Bioactive Compounds
portes grátis
Improving Health and Nutrition through Bioactive Compounds
Benefits and Applications
Campos, Maira Rubi Segura
Elsevier - Health Sciences Division
11/2024
253
Mole
9780443218736
Pré-lançamento - envio 15 a 20 dias após a sua edição
Descrição não disponível.
1. Groundnut and tree nuts: an outstanding source of healthy oils and phytochemicals
2. Profiling of essential oils by direct non-destructive methods: FTIR and DART mass spectrometry
3. Bioactive components of coffee according to the degree of roasting
4. Citrus flavonoids-based delivery systems as ingredients in functional foods
5. Phaseolus vulgaris as a source of peptides and biofunctional compounds
6. Chickpea proteins: purification, identification methods and implications in health
7. Bioactive peptides as food preservatives: sources, extraction, and applications
8. Application of traditional Mexican medicine in COVID-19 outpatients
9. The bioavailability of phytochemicals and its relationship with health benefits on metabolic syndromes (General title Bioavailability x bioactivity of phytochemicals)
10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food
11. Edible flowers as sources of bioactive compounds
12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from southeast Mexico
13. Pro-health benefits of Spinochromes, marine polyphenols, from sea urchins
14. Medicinal plants suitable as additives for aquaculture
15. Obtaining and application biocompounds from chia seeds
16. Effect of simulated gastrointestinal digestion on protein derivatives from Mucuna pruriens (Velvet Bean) with potential protective and antioxidant activity
17. Development of a functional edible coating based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota)
18. Goji berries phytochemical reasons to be qualified as a functional food
19. Bioactive compounds of fruit and vegetables and its coproducts in the development of dairy functional products
20. Bioactive compounds of Plinia peruviana and Sicana odorifera, authoctons fruits from Paraguay with nutraceuticals properties
21. Phytochemicals and medicinal plants: extraction, purification, and identification methods.
22. The nutraceutical properties of C-phycocyanin: an antioxidant perspective.
23. Bioactive compounds and functional foods of superfoods
24. Antioxidant and antimicrobial mechanisms of carotenoids and phenolic compounds present in natural foods
25. Bioaccessibility, bioavailability and bioactivity of phenolic compounds from cereals and legumes
2. Profiling of essential oils by direct non-destructive methods: FTIR and DART mass spectrometry
3. Bioactive components of coffee according to the degree of roasting
4. Citrus flavonoids-based delivery systems as ingredients in functional foods
5. Phaseolus vulgaris as a source of peptides and biofunctional compounds
6. Chickpea proteins: purification, identification methods and implications in health
7. Bioactive peptides as food preservatives: sources, extraction, and applications
8. Application of traditional Mexican medicine in COVID-19 outpatients
9. The bioavailability of phytochemicals and its relationship with health benefits on metabolic syndromes (General title Bioavailability x bioactivity of phytochemicals)
10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food
11. Edible flowers as sources of bioactive compounds
12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from southeast Mexico
13. Pro-health benefits of Spinochromes, marine polyphenols, from sea urchins
14. Medicinal plants suitable as additives for aquaculture
15. Obtaining and application biocompounds from chia seeds
16. Effect of simulated gastrointestinal digestion on protein derivatives from Mucuna pruriens (Velvet Bean) with potential protective and antioxidant activity
17. Development of a functional edible coating based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota)
18. Goji berries phytochemical reasons to be qualified as a functional food
19. Bioactive compounds of fruit and vegetables and its coproducts in the development of dairy functional products
20. Bioactive compounds of Plinia peruviana and Sicana odorifera, authoctons fruits from Paraguay with nutraceuticals properties
21. Phytochemicals and medicinal plants: extraction, purification, and identification methods.
22. The nutraceutical properties of C-phycocyanin: an antioxidant perspective.
23. Bioactive compounds and functional foods of superfoods
24. Antioxidant and antimicrobial mechanisms of carotenoids and phenolic compounds present in natural foods
25. Bioaccessibility, bioavailability and bioactivity of phenolic compounds from cereals and legumes
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Aging; Algae; Amino acids; Ancient essential oils; Antibacterial activity; Anticarcinogenic activity; Antimicrobial peptides; Antioxidant; Antioxidants; Aquaculture; Arbacia dufresnii; Bioaccessibility; Bioactive compounds; Bioactive peptides; Bioactive plant product; Bioactivity; Bioavailability; Biodiversity; Biological activity; Cheese; Chemical compound; Chia oil; Chia seed; Chickpea; Chicozapote fruit; Chromatography; Chronic diseases; Citrus fruits; Composition; Cytotoxicity; Dairy desserts; Digestive simulation; Echinochrome; Eco-friendly methods; Edible flowers; Encapsulation; Essential oil profile; Extraction; Food; Food preservative; Food products; Food technology; Foodborne diseases; Fresh-cut; Fruit; Functional food; Genetic; Glutathione; Health benefits; Health enhancement; Healthy food; Herbal medicine; Ice creams; Identification; Immune response; Inflammation; Insects; Lactobacillus casei shirota; Lactobacillus plantarum; Mechanism of action; Medicinal plants; Metabolic syndrome; Microbiota; Microencapsulation; Mitochondria; Moringa; Mucuna pruriens; Naphtoquinones; Natural biocides; Natural preservatives; Natural products; Novelty antibiotics; Nutraceutical; Nutraceuticals; Nutrition; Organic compound; Overweight; Oxidative stability; Oxidative stress; Pathogen control; Peptide fractions; Peptides; Phenolic acids; Phenolic compounds; Phenols; Phycocyanin; Phytates; Phytochemical compounds; Phytochemicals; Phytochemistry; Plant (plant biology); Plinia peruviana; Preservatives; Probiotics; Protein; Protein hydrolysate; Proteins; Purification; Quality; Reformulation
1. Groundnut and tree nuts: an outstanding source of healthy oils and phytochemicals
2. Profiling of essential oils by direct non-destructive methods: FTIR and DART mass spectrometry
3. Bioactive components of coffee according to the degree of roasting
4. Citrus flavonoids-based delivery systems as ingredients in functional foods
5. Phaseolus vulgaris as a source of peptides and biofunctional compounds
6. Chickpea proteins: purification, identification methods and implications in health
7. Bioactive peptides as food preservatives: sources, extraction, and applications
8. Application of traditional Mexican medicine in COVID-19 outpatients
9. The bioavailability of phytochemicals and its relationship with health benefits on metabolic syndromes (General title Bioavailability x bioactivity of phytochemicals)
10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food
11. Edible flowers as sources of bioactive compounds
12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from southeast Mexico
13. Pro-health benefits of Spinochromes, marine polyphenols, from sea urchins
14. Medicinal plants suitable as additives for aquaculture
15. Obtaining and application biocompounds from chia seeds
16. Effect of simulated gastrointestinal digestion on protein derivatives from Mucuna pruriens (Velvet Bean) with potential protective and antioxidant activity
17. Development of a functional edible coating based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota)
18. Goji berries phytochemical reasons to be qualified as a functional food
19. Bioactive compounds of fruit and vegetables and its coproducts in the development of dairy functional products
20. Bioactive compounds of Plinia peruviana and Sicana odorifera, authoctons fruits from Paraguay with nutraceuticals properties
21. Phytochemicals and medicinal plants: extraction, purification, and identification methods.
22. The nutraceutical properties of C-phycocyanin: an antioxidant perspective.
23. Bioactive compounds and functional foods of superfoods
24. Antioxidant and antimicrobial mechanisms of carotenoids and phenolic compounds present in natural foods
25. Bioaccessibility, bioavailability and bioactivity of phenolic compounds from cereals and legumes
2. Profiling of essential oils by direct non-destructive methods: FTIR and DART mass spectrometry
3. Bioactive components of coffee according to the degree of roasting
4. Citrus flavonoids-based delivery systems as ingredients in functional foods
5. Phaseolus vulgaris as a source of peptides and biofunctional compounds
6. Chickpea proteins: purification, identification methods and implications in health
7. Bioactive peptides as food preservatives: sources, extraction, and applications
8. Application of traditional Mexican medicine in COVID-19 outpatients
9. The bioavailability of phytochemicals and its relationship with health benefits on metabolic syndromes (General title Bioavailability x bioactivity of phytochemicals)
10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food
11. Edible flowers as sources of bioactive compounds
12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from southeast Mexico
13. Pro-health benefits of Spinochromes, marine polyphenols, from sea urchins
14. Medicinal plants suitable as additives for aquaculture
15. Obtaining and application biocompounds from chia seeds
16. Effect of simulated gastrointestinal digestion on protein derivatives from Mucuna pruriens (Velvet Bean) with potential protective and antioxidant activity
17. Development of a functional edible coating based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota)
18. Goji berries phytochemical reasons to be qualified as a functional food
19. Bioactive compounds of fruit and vegetables and its coproducts in the development of dairy functional products
20. Bioactive compounds of Plinia peruviana and Sicana odorifera, authoctons fruits from Paraguay with nutraceuticals properties
21. Phytochemicals and medicinal plants: extraction, purification, and identification methods.
22. The nutraceutical properties of C-phycocyanin: an antioxidant perspective.
23. Bioactive compounds and functional foods of superfoods
24. Antioxidant and antimicrobial mechanisms of carotenoids and phenolic compounds present in natural foods
25. Bioaccessibility, bioavailability and bioactivity of phenolic compounds from cereals and legumes
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Aging; Algae; Amino acids; Ancient essential oils; Antibacterial activity; Anticarcinogenic activity; Antimicrobial peptides; Antioxidant; Antioxidants; Aquaculture; Arbacia dufresnii; Bioaccessibility; Bioactive compounds; Bioactive peptides; Bioactive plant product; Bioactivity; Bioavailability; Biodiversity; Biological activity; Cheese; Chemical compound; Chia oil; Chia seed; Chickpea; Chicozapote fruit; Chromatography; Chronic diseases; Citrus fruits; Composition; Cytotoxicity; Dairy desserts; Digestive simulation; Echinochrome; Eco-friendly methods; Edible flowers; Encapsulation; Essential oil profile; Extraction; Food; Food preservative; Food products; Food technology; Foodborne diseases; Fresh-cut; Fruit; Functional food; Genetic; Glutathione; Health benefits; Health enhancement; Healthy food; Herbal medicine; Ice creams; Identification; Immune response; Inflammation; Insects; Lactobacillus casei shirota; Lactobacillus plantarum; Mechanism of action; Medicinal plants; Metabolic syndrome; Microbiota; Microencapsulation; Mitochondria; Moringa; Mucuna pruriens; Naphtoquinones; Natural biocides; Natural preservatives; Natural products; Novelty antibiotics; Nutraceutical; Nutraceuticals; Nutrition; Organic compound; Overweight; Oxidative stability; Oxidative stress; Pathogen control; Peptide fractions; Peptides; Phenolic acids; Phenolic compounds; Phenols; Phycocyanin; Phytates; Phytochemical compounds; Phytochemicals; Phytochemistry; Plant (plant biology); Plinia peruviana; Preservatives; Probiotics; Protein; Protein hydrolysate; Proteins; Purification; Quality; Reformulation
