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denise hunter bioactives in fruit health benefits and functional foods

Denise Hunter Bioactives in Fruit. Health Benefits and Functional Foods denise hunter bioactives in fruit health benefits and functional foods

Denise Hunter Bioact...

For centuries we have known that fruit is important for health, but we...

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Rickey Yada Nanotechnology and Functional Foods. Effective Delivery of Bioactive Ingredients denise hunter bioactives in fruit health benefits and functional foods

Rickey Yada Nanotech...

The continued advancement in the sciences of functional foods and nutr...

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Imran Ahmad Functional Foods and Dietary Supplements. Processing Effects and Health Benefits denise hunter bioactives in fruit health benefits and functional foods

Imran Ahmad Function...

Functional foods are foods which contain bioactive components, either...

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Цена: 15822.59 RUR

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Debasis Bagchi Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods denise hunter bioactives in fruit health benefits and functional foods

Debasis Bagchi Genom...

Functional foods and nutraceuticals have received considerable interes...

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Ara Kanekanian Milk and Dairy Products as Functional Foods denise hunter bioactives in fruit health benefits and functional foods

Ara Kanekanian Milk...

There continues to be strong interest within the food industry in deve...

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Fereidoon Shahidi Cereals and Pulses. Nutraceutical Properties and Health Benefits denise hunter bioactives in fruit health benefits and functional foods

Fereidoon Shahidi Ce...

Cereal and pulse crops are staple foods that provide essential nutrien...

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Joyce Boye I. Nutraceutical and Functional Food Processing Technology denise hunter bioactives in fruit health benefits and functional foods

Joyce Boye I. Nutrac...

For several years, the food industry has been interested in identifyin...

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Maningat Clodualdo C. Resistant Starch. Sources, Applications and Health Benefits denise hunter bioactives in fruit health benefits and functional foods

Maningat Clodualdo C...

The discovery of resistant starch is considered one of the major devel...

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Rotimi E. Aluko Functional Foods and Nutraceuticals denise hunter bioactives in fruit health benefits and functional foods

Rotimi E. Aluko Func...

Книга "Functional Foods and Nutraceuticals".

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Charles Brennan Handbook of Plant Food Phytochemicals. Sources, Stability and Extraction denise hunter bioactives in fruit health benefits and functional foods

Charles Brennan Hand...

Phytochemicals are plant derived chemicals which may bestow health ben...

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Michel Aliani Bitterness. Perception, Chemistry and Food Processing denise hunter bioactives in fruit health benefits and functional foods

Michel Aliani Bitter...

The increasing demand for healthy foods has resulted in the food indus...

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Gary List R. Trait-Modified Oils in Foods denise hunter bioactives in fruit health benefits and functional foods

Gary List R. Trait-M...

In recent years, the food industry has made substantial advances in re...

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Osama El-Batawy Probiotics, Prebiotics and Synbiotics in Functional Dairy Products denise hunter bioactives in fruit health benefits and functional foods

Osama El-Batawy Prob...

Recently, production and consumption of dairy product with potential h...

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Barbara Swanson BEYOND FOODS. The Handbook of Functional Nutrition denise hunter bioactives in fruit health benefits and functional foods

Barbara Swanson BEYO...

Have you have ever walked down a health store aisle, with thousands of...

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Hordur Kristinsson G. Antioxidants and Functional Components in Aquatic Foods denise hunter bioactives in fruit health benefits and functional foods

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Antioxidants and Functional Components in Aquatic Foods compiles for t...

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Otto Carque Vital Facts About Foods - A Guide To Health And Longevity - With 200 Wholesome Recipes And Menus And 250 Complete Analyses Of Foods denise hunter bioactives in fruit health benefits and functional foods

Otto Carque Vital Fa...

Книга "Vital Facts About Foods - A Guide To Health And Longevity -...

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Для информации:

Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson’s disease. Such bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.