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Kristbergsson, Kristberg

Functional Properties of Traditional Foods

Kristbergsson, Kristberg - Functional Properties of Traditional Foods, ebook

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ISBN: 9781489976628
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Table of contents

Part I. General Functional Properties of Foods

1. Functional Aspects of Antioxidants in Traditional Food
Anna Gramza-Michałowska, Dominik Kmiecik

2. Probiotics and Prebiotics in Traditional Food
Anna Gramza-Michałowska

3. Bioenrichment of Vitamin B12 in Fermented Foods
Busaba Yongsmith, Vichien Kitpreechavanich, Janpen Tangjitjaroenkun, Warawut Krusong

4. The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages
Sudsai Trevanich, Supunnikar Sribuathong, Damkerng Bundidamorn

5. Traditional Slovak Products as Functional Foods
Dezider Toth, Jan Brindza, Elena Panghyova, Stanislav Silhar

6. Functional and Nutritional Properties of Some Turkish Traditional Foods
Fahrettin Göğüş, Semih Ötles, Ferruh Erdoğdu, Beraat Özçelik

Part II. Functional Properties of Cereal and Flour Foods

7. Functional Aspects of Carob Flour
Maria Cecilia Puppo, Daniel Pablo Ribotta

8.
Salvia hispanica: Nutritional and Functional Potential
Maira Rubí Segura-Campos, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

9. Cañahua: An Ancient Grain for New Foods
Gabriela T. Pérez, M. Eugenia Steffolani, Alberto E. León

10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour
Maira Rubí Segura-Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, David Abram Betancur-Ancona

11. Functional and Beneficial Properties of Corn Tortilla
Luis Arturo Bello-Perez, Perla Osorio-Díaz, Edith Agama-Acevedo, Rosalia A. Gonzalez-Soto

12. Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
Johan W. Mollendorff, Manuela Vaz-Velho, Svetoslav D. Todorov

13. Nutraceutical Properties of Amaranth and Chia Seeds
María Armida Patricia Porras Loaiza, Aurelio López-Malo, María Teresa Jiménez-Munguía

14. Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates
Maira Rubí Segura-Campos, Luis Antonio Chel-Guerrero, José Gabriel Rosado-Rubio, David Abram Betancur-Ancona

Part III. Functional Properties of Fruits and Other Plant Foods

15. Forgotten and Less Utilised Plant Species as Functional Food Resources
Jan Brindza, Dezider Toth, Peter Brindza, Olga Grygorieva, Jan Sajbidor, Lucia Kucelova

16. Antioxidant Properties and Health Benefits of Date Seeds
Moran Brouk, Ayelet Fishman

17. Antioxidant Capacity of Capsicum chinense Genotypes
Karen Ramírez-Gómez, Yolanda Moguel-Ordoñez, Maira Rubí Segura-Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

18. Functional Components and Medicinal Properties of Cactus Products
Laura Iturriaga, Mónica Nazareno

19. Chios Mastic Gum and Its Food Applications
Adamantini Paraskevopoulou, Vassilios Kiosseoglou

20.
Capsicum chinense: Composition and Functional Properties
Maira Rubí Segura-Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

21. Nuts and Dried Fruits Potential as Functional Foods
Marta Magalhães, Dora Santos, S. Marília Castro, Cristina L. M. Silva

22. Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil
Dom Guillaume, Zoubida Charrouf

Part IV. Honey and Beverages with Functional Properties

23. Functional and Nutritional Properties of Different Types of Slovenian Honey
Mojca Korošec, Urška Kropf, Terezija Golob, Jasna Bertoncelj

24. Functional Properties of Honey and Some Traditional Honey Products from Portugal
Teresa Cavaco, Ana Cristina Figueira

25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage
Anna Gramza-Michałowska

26. Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes
Eugenia Martín-Esparza, Chelo González-Martínez

Keywords: Chemistry, Food Science, Food Microbiology, Nutrition

Editor
 
Publisher
Springer
Publication year
2016
Language
en
Edition
1
Series
Integrating Food Science and Engineering Knowledge Into the Food Chain
Page amount
27 pages
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9781489976628
Printed ISBN
978-1-4899-7660-4

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