Functional Foods and Food Supplements

• Format: eBook
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: Agaricus bisporus; anthocyanins; anti-tyrosinase activity; antibacterial activity; antioxidant; antioxidant ability; antioxidant activity; antioxidant effect; berry fruit; bioavailability; biological activities; Biology, life sciences; botanicals; central composite design; chemical composition; Chinese ginseng; Cucurbita plants; cucurbits; Cultural and media studies; Cultural studies; cytotoxicity; dietary fiber; dietary fiber ingredient; dietary supplements; ellagic acid; eucalyptol; Eucalyptus globulus essential oil; fatty acid; fermenting; food bioactive compounds; food industry; food supplements; formulations; functional food; functional foods; functional properties; green extraction; HPLC fingerprint; hydroxytyrosol; JBCC4 Cultural studies: food and society; LAB (lactic acid bacteria); lactobacilli effervescent tablets; lactobacilli viability; Lentinus edodes; Mathematics and Science; maturity index; meat quality; microformulations; multipurpose tree; mushroom; mushrooms; nanoformulations; natural food preservative; nutritional claims; oleuropein; optimization; oral administration; Orangina fruit juice; organoleptic assessment; phenolic compounds; phytochemical composition; pioglitazone hydrochloride; Polygonatum sibiricum; polysaccharides; pomegranate peels; processing; pumpkin; quality control; Reference, Information and Interdisciplinary subjects; Research and information: general; resveratrol; ripening stage; Society and culture: general; Society and Social Sciences; solubility enhancement; storage stability; underrated species; vapor phase; verbascoside; waste recovery; yellow-feathered broiler chicken; ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars
• ISBN: 3036501169; 9783036501178; 3036501177; 9783036501161
• DOI: 10.3390/books978-3-0365-0117-8

Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included.