Bioactive Molecules in Food
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2020, 2020
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| Series: | Reference Series in Phytochemistry
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- regulatory aspects
- Flax and flaxseed potential functional food
- Prebiotics as functional foods
- Probiotics as functional foods and dietary supplements
- Impacts of genetically engineered crops on pesticide use
- Pesticide use in France
- Pesticide use in crops
- Fertilizer use, pesticide application and cereal yields
- How to significantly reduce pesticide use
- Antibiotic residues in commercial cow’s milk
- Veterinary antibiotics in animal diet: effects on waste/environment
- Chemistry, analysis, occurrence, bioavailability and biological activities
- Carotenoids and health- pharmacology
- Metabolic engineering for the microbial production of carotenoids
- Protective effect of anthocyanins and xanthophylls
- Carotenoid oxidation products as stress signals in plants
- Chemical composition, functional properties and processing of carrot
- Carrots, tomatoes and cocoa: Research on dietary antioxidants
- Astaxanthin
- Purple-fleshed sweet potato
- Chemistry and biological properties of berries: straw-, rasp-, black-, blackcurrant, plum
- Polyphenols and Health
- Antioxidant properties of seaweed polyphenol
- Nutrigenomic modulations in mediating the cardiovascular protective effect of fruit polyphenols
- Bound phenolics in foods
- Tea Polyphenol and Purine Alkaloid Composition
- Theobroma: chemistry
- Wine, beer and cider and health
- Health benefits of wine
- Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition
- Vegetarians and vegans diet and its effects
- Low- and High-protein diet and metabolic regulation
- Nutritional value of rapeseed proteins and prevention of metabolic syndrome
- Production of Omega-3 Fatty Acids
- Metabolism and functional effects of plant-derived Omega-3 fatty acids in humans
- Omega-3 fatty acids and vegetarian diets
- Composition of virgin olive oil
- Olive Oil Polyphenols cholesterol management/chemopreventive, pharmacol
- Olive oil phenolic compounds affect the release of aroma compounds
- Omega-3 Fatty Acids EPA and DHA: Health Benefits
- Composition of rapeseed oils (fatty acids, tocopherols)
- Comparable health benefits of rapeseed and olive oils
- Natural estrogenic substances Origins and Effects
- Carotenoids, vitamin C, tocopherols, and retinol and cancer/carcinogenesis
- chemistry, technology of production, and utilization
- Plant protein for food: opportunities and bottlenecks
- Phytochemical composition and bioactivities of lupin
- Design of Foods with bioactive Lipids for Improved Health
- Rapeseed, sunflower meal nutraceuticals
- Sunflower protein for α-tocopherol
- Two Faces of Vitamin E in the Lung
- Tocopherol/antioxidant/edible plants
- Inulin-type fructans application in gluten-free products
- Nutritional Profile of Gluten-Free Cereals and Pseudocereals
- Wheat Cultivars: Phytochemical Profile and Nutraceutical Value
- Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.)
- Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits
- Analysis and characterisation of phytochemicals in mulberry (Morus alba L.)
- Nutritional composition, physiological functions and processing of lotus (Nelumbo nucifera Gaertn.) seeds
- epidemiological studies and chemoprevention by dietary phytochemicals
- Fruit and vegetable consumption and cardiovascular disease risks
- Intake of Mediterranean foods
- Can rapeseed oil replace olive oil as part of a Mediterranean-style diet?
- Role of omega-3 fatty acids and olive oil polyphenols
- Mediterranean diet and cancer risk
- The French Paradox
- Moderate wine consumption and health
- Dairy products and the French paradox
- Plant proteins from legumes
- Nutritional and Phytochemical Content of High-Protein Crop
- Phytochemistry of Beans/pulses (mung, French bean, Faba, cowpea, lentil, chickpea)
- Amino acid assay in beverages
- Determination of certified color additives in food products using liquid chromatography
- Biosensors in food processing
- Detection of Botulinum Neurotoxin in food
- Separation and determination of fructose, sorbitol, glucose and sucrose in fruits
- The evolution of analytical chemistry methods in foodomics
- Method for the prediction of acrylamide content in French-fried potato
- Encapsulation technologies for food industry
- Current challenges in polyphenol analytical chemistry
- GLC/HPLC method for saffron (Crocus sativus L.)
- Isoflavones and anthocyanins analysis in soybean
- Multiclass determination of phytochemicals in vegetables and fruits by ultra HPLC.
- challenges and innovations
- Phytochemical analysis of organic and conventionally cultivated fruits/lemons
- Health and dietary traits of organic food consumers
- Dietary intakes and diet quality according to levels of organic food consumption by French adults
- Comparison of milk composition from organic and conventional farms (fatty acids)
- Methods for the determination of biogenic amines in foods
- HPLC methods for determination of vitamin C
- Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR
- Rheology of food gum
- a valuable feedstuff for meat production/ruminant
- Canola Oil in lactating dairy cow diets
- Total dietary fiber intakes / whole grain consumption/ biological effects
- Novel trends in development of dietary fiber rich meat products
- Whole grains fibre: metabolomics
- Cereal grain fructans
- Dietary fiber structures and their potential effect on the gut microbiota
- Evolution of biosynthetic pathways for vitamin c in plants
- In vitro bioaccessibility of carotenoids, flavonoids, and vitamin c from differently processed oranges and orange juices
- Polyphenols, vitamin c and antioxidant activity in wines
- Plants probiotics as a tool to produce highly functional fruits
- Carotenoids in food/pulses
- Vitamin and carotenoid concentrations of food products
- Natural food pigments and colorants