Functional food ingredients and nutraceuticals : processing technologies
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| Format: | Book |
| Language: | English |
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Table of Contents:
- 1. Chemical compositions neutraceutical potential of Indian borage (plectranthus amboinicus) stem extract
- 2. Infrared drying as a quick preparation method for dried tangerine peel
- 3. Functional properties and maillard reaction product formationin rye-buckwheat ginger cakes enhanced with rutin
- 4. Nutraceutical-prophylactic and therapeutic role of functional food in health
- 5. Bee products as functional food
- 6. Role of meal replacemants on weight management, health and nutrition
- 7. Foods with functional properties and their potential uses in human health
- 8. Development of an innovative nutraceutical fermented beverage from herbal mate (illek paraguariensis A.st.-Hil.) extract
- 9. To nutraceuticals and back: rethinking a concept
- 10. The role of functional food, nutraceuticals, and food supplements in intestinal health
- 11. Influence of moderate high-pressure homogenization on quality of bioactive compounds of functional food supplements
- 12. Quality characteristics, neutraceutical profile, and storage stability of aloe gel-papaya functional beverage blend