Bioactive Molecules in Food by Jean-Michel Mérillon -- Read -- Imperial Library of Trantor

Log In

Or create an account ->

Imperial Library

Home
About
News
Upload
Forum

Help

Login/SignUp

Index

Cover Front Matter Part I. Favorable Regimen for Good Health and Epidemiological Studies

1. Health Benefits of Dietary Phenolic Compounds and Biogenic Amines 2. Intake of Mediterranean Foods 3. Flavonoids – Food Sources, Health Benefits, and Mechanisms Involved 4. Bioactive Molecules, Nutraceuticals, and Functional Foods in Indian Vegetarian Diet and During Postpartum Healthcare 5. Challenges in Optimal Utilization of Bioactive Molecules Clinically 6. Bioactive Food Components in the Prevention of Cardiovascular Diseases 7. Capsicum annuum Bioactive Compounds: Health Promotion Perspectives 8. Sesame: Bioactive Compounds and Health Benefits 9. Nutritional Quality of Mangifera Species

Part II. Proteins and Their Biological Activity

10. Plant Proteins from Legumes 11. Soybean Bioactive Molecules: Current Trend and Future Prospective 12. Wheat Bran Proteins 13. Antihypertensive Peptides from Animal Proteins 14. Bioactive Peptides from Fish Protein By-Products 15. Edible Insects as Source of Proteins 16. Plant Proteases in Food Processing

Part III. Lipids and Their Biological Activity

17. Bioactive Lipids 18. Oxidative Stability of Edible Plant Oils 19. The Anti-inflammatory Properties of Food Polar Lipids 20. Neuroprotective and Antiaging Essential Oils and Lipids in Plants 21. Protective Effect of Omega 3 Fatty Acids EPA and DHA in the Neurodegenerative Disease 22. Application of Lipid Nanocarriers for the Food Industry 23. CLAs in Animal Source Foods: Healthy Benefits for Consumers

Part IV. Food Carbohydrates and Derived Compounds

24. Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects 25. Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits 26. Development of Dietary Fiber-Rich Meat Products: Technological Advancements and Functional Significance 27. Chemistry, Biological, and Pharmacological Properties of Gum Arabic 28. Resistant Starch in Food 29. Gluten-Free Cereals and Pseudocereals: Nutrition and Health

Part V. Food Carotenoids

30. Natural Food Pigments and Colorants 31. Lycopene: Metabolism and Functional Aspects 32. Sweet Potato: Bioactive Compounds and Health Benefits 33. Anticancer Properties of Lycopene

Part VI. Food Polyphenols

34. Bound Phenolics in Foods 35. Tea, Coffee and Health Benefits 36. Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits 37. Olive Oil and Health Effects 38. Anthocyanins: Nutrition and Health 39. Wine Polyphenols and Health 40. Natural Estrogenic Substances, Origins, and Effects 41. Jaboticaba: Chemistry and Bioactivity 42. Pomegranate Bioactive Molecules and Health Benefits

Part VII. Functional Foods

43. Antidiabetic Functional Foods with Antiglycation Properties 44. Nutraceutical Potential of Apiaceae 45. Functional Components and Medicinal Properties of Food 46. Development of Functional Dairy Foods 47. Nutrients and Nutraceuticals from Seafood 48. Roots and Tubers as Functional Foods 49. Betalains: Application in Functional Foods 50. Nutraceutical Potential of Guava 51. Cereal-Based Fermented Foods of Africa as Functional Foods 52. A Novel Delivering Agent for Bioactive Compounds: Chewing Gum 53. Bioactive Molecules in Edible and Medicinal Mushrooms for Human Wellness 54. Bioactive Molecules of Spirulina: A Food Supplement 55. Bioactive Compounds from Garcinia Fruits of High Economic Value for Food and Health

Part VIII. Agricultural Practices and Food Quality

56. Factors Influencing Sweet Taste in Apple 57. Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception 58. Pesticide Residues in Fruits and Vegetables 59. Banana and Plantains: Improvement, Nutrition, and Health 60. Veterinary Antibiotics in Animal Diet: Effects on Waste/Environment 61. Insecticide Residues in Foods 62. Edible Mushrooms: Cultivation, Bioactive Molecules, and Health Benefits 63. Plants Probiotics as a Tool to Produce Highly Functional Fruits 64. Bioactive Compounds of the Wonder Medicinal Mushroom “Ganoderma lucidum” 65. Minas Frescal Cheese as a Probiotic Carrier

Part IX. Methods of Food Analysis and Quality Control

66. Dietary Phenolic Compounds in Biological Samples: Current Challenges in Analytical Chemistry 67. Rheology of Food Gum 68. GLC/HPLC Methods for Saffron (Crocus sativus L.) 69. Use of Nanotechnology for Immobilization and Entrapment of Food Applicable Enzymes 70. Methods for Seafood Authenticity Testing in Europe 71. Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods 72. LC-MS/MS Determination of Pesticide Residues in Fruits and Vegetables 73. Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients

Part X. Miscellaneous Case Studies

74. Are Myristica fragrans L. (Myristicaceae) and Its Phytochemicals Useful for Human Health? 75. Coriander (Coriandrum sativum L.): Bioactive Molecules and Health Effects 76. Jackfruit (Artocarpus heterophyllus): Biodiversity, Nutritional Contents, and Health 77. Sambucus nigra Berries and Flowers Health Benefits: From Lab Testing to Human Consumption 78. Bioactive Compounds and Health Benefits of Jamun (Syzygium cumini)

Back Matter

← Prev
Back
Next →

← Prev
Back
Next →

Chief Librarian: Las Zenow <zenow@riseup.net>
Fork the source code from gitlab.

This is a mirror of the Tor onion service:
http://kx5thpx2olielkihfyo4jgjqfb7zx7wxr3sd4xzt26ochei4m6f7tayd.onion