Kristbergsson, Kristberg
Functional Properties of Traditional Foods
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 B
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.
Maira Rubà 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 (
Maira Rubà 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-DÃaz, 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
MarÃa Armida Patricia Porras Loaiza, Aurelio López-Malo, MarÃa Teresa Jiménez-MunguÃa
14. Biofunctionality of Chia (
Maira Rubà 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
Karen RamÃrez-Gómez, Yolanda Moguel-Ordoñez, Maira Rubà 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.
Maira Rubà 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. MarÃlia 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
Anna Gramza-Michałowska
26. Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes
Eugenia MartÃn-Esparza, Chelo González-MartÃnez
Avainsanat: Chemistry, Food Science, Food Microbiology, Nutrition
- Toimittaja
- Kristbergsson, Kristberg
- Ötles, Semih
- Julkaisija
- Springer
- Julkaisuvuosi
- 2016
- Kieli
- en
- Painos
- 1
- Sarja
- Integrating Food Science and Engineering Knowledge Into the Food Chain
- Sivumäärä
- 27 sivua
- Kategoria
- Eksaktit luonnontieteet
- Tiedostomuoto
- E-kirja
- eISBN (PDF)
- 9781489976628
- Painetun ISBN
- 978-1-4899-7660-4