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001434693 001__ 1434693
001434693 003__ OCoLC
001434693 005__ 20230309003814.0
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001434693 019__ $$a1237780141$$a1237866004$$a1246357604$$a1249943604$$a1250575984$$a1253403661
001434693 020__ $$a9783030574697$$q(electronic bk.)
001434693 020__ $$a3030574695$$q(electronic bk.)
001434693 020__ $$a9783030574703$$q(print)
001434693 020__ $$a3030574709
001434693 020__ $$a9783030574710$$q(print)
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001434693 020__ $$z3030574687
001434693 020__ $$z9783030574680
001434693 0247_ $$a10.1007/978-3-030-57469-7$$2doi
001434693 035__ $$aSP(OCoLC)1241066692
001434693 040__ $$aDKU$$beng$$epn$$cDKU$$dOCLCO$$dOCLCQ$$dYDXIT$$dEBLCP$$dYDX$$dGW5XE$$dOCLCO$$dOCLCF$$dN$T$$dLEATE$$dSNK$$dVT2$$dLIP$$dUKAHL$$dOCL$$dOCLCQ$$dOCLCO$$dCOM$$dOCLCQ
001434693 049__ $$aISEA
001434693 050_4 $$aQP144.B56
001434693 050_4 $$aTP248.65.F66
001434693 08204 $$a664.001579$$223
001434693 24500 $$aFood bioactives and health /$$cCharis M. Galanakis, editor.
001434693 264_1 $$aCham, Switzerland :$$bSpringer,$$c[2021]
001434693 300__ $$a1 online resource (x, 378 pages) :$$billustrations (some color)
001434693 336__ $$atext$$btxt$$2rdacontent
001434693 337__ $$acomputer$$bc$$2rdamedia
001434693 338__ $$aonline resource$$bcr$$2rdacarrier
001434693 347__ $$atext file
001434693 347__ $$bPDF
001434693 504__ $$aIncludes bibliographical references and index.
001434693 5050_ $$aPolyphenols -- Glucosinolates -- Peptides and proteins -- Dietary fibre -- Lipids -- Marine Bioactives -- Food and plant bioactives for reducing cardiovascular disease risk -- Bioactives for neuronal and immune functions -- Bioactives functionalization and interactions -- Requirements of Bioactive Compounds for Health Claims.
001434693 506__ $$aAccess limited to authorized users.
001434693 520__ $$aBioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases. These benefits derive from bioactive compounds' anti-tumor, anti-inflammatory, anti-oxidative, anti-hypertensive and anti-hyperlipidemic activities, which serve in addition to their basic nutritional functions. Over the last decade, researchers have investigated the health impact of bioactive compounds in detail, and the development of food applications has attracted great interest. Consumer demand has surged for functional foods (nutraceuticals), superfoods, and tailor-made foods, generated by supplementing traditional food products with bioactive ingredients. Food Bioactives and Health offers comprehensive coverage of the properties and health effects of food bioactives in view of new trends in processing, food science and food technology. Starting with the metabolic characteristics of polyphenols, glucosinolates, and other food bioactives, the text then dives into their impact on human health and recent applications in the world of food technology. For food scientists, food technologists, and product developers looking to understand the role of food bioactives in health and develop applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference. Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
001434693 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed April 1, 2021).
001434693 650_0 $$aBioactive compounds$$xHealth aspects.
001434693 650_0 $$aNutrition.
001434693 650_0 $$aFood$$xBiotechnology.
001434693 650_0 $$aFunctional foods.
001434693 650_0 $$aFood additives.
001434693 650_0 $$aMetabolism.
001434693 650_6 $$aNutrition.
001434693 650_6 $$aAliments$$xBiotechnologie.
001434693 650_6 $$aNutraceutiques.
001434693 650_6 $$aAliments$$xAdditifs.
001434693 650_6 $$aMétabolisme.
001434693 655_0 $$aElectronic books.
001434693 7001_ $$aGalanakis, Charis M.,$$eeditor.
001434693 77608 $$iPrint version:$$z9783030574680
001434693 77608 $$iPrint version:$$z9783030574703
001434693 77608 $$iPrint version:$$z9783030574710
001434693 852__ $$bebk
001434693 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-57469-7$$zOnline Access$$91397441.1
001434693 909CO $$ooai:library.usi.edu:1434693$$pGLOBAL_SET
001434693 980__ $$aBIB
001434693 980__ $$aEBOOK
001434693 982__ $$aEbook
001434693 983__ $$aOnline
001434693 994__ $$a92$$bISE