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Δευτέρα 22 Απριλίου 2019

  1. Front Matter
    Pages i-xxxii
    PDF

  2. Favorable Regimen for Good Health and Epidemiological Studies

    1. Front Matter
      Pages 1-1
      PDF
    2. Health Benefits of Dietary Phenolic Compounds and Biogenic Amines
      Hector Alonzo Gomez-Gomez, Cristine Vanz Borges, Igor Otavio Minatel, Aline Carbonera Luvizon, Giuseppina Pace Pereira Lima
      Pages 3-27
    3. Intake of Mediterranean Foods
      Charalampos Siotos, Marco Vinceti, Androniki Naska
      Pages 29-51
    4. Flavonoids – Food Sources, Health Benefits, and Mechanisms Involved
      Aleksandra Kozłowska, Dorota Szostak-Węgierek
      Pages 53-78
    5. Bioactive Molecules, Nutraceuticals, and Functional Foods in Indian Vegetarian Diet and During Postpartum Healthcare
      Jaya Arora, Kishan Gopal Ramawat
      Pages 79-108
    6. Challenges in Optimal Utilization of Bioactive Molecules Clinically
      Kotamballi N. Chidambara Murthy, M. Shivapriya, P. Monika, B. Tejashree
      Pages 109-136
    7. Bioactive Food Components in the Prevention of Cardiovascular Diseases
      Arti Parihar, Mordhwaj S. Parihar
      Pages 137-157
    8. Capsicum annuum Bioactive Compounds: Health Promotion Perspectives
      Muhammad Imran, Masood Sadiq Butt, Hafiz Ansar Rasul Suleria
      Pages 159-180
    9. Sesame: Bioactive Compounds and Health Benefits
      Niti Pathak, Asani Bhaduri, Ashwani K. Rai
      Pages 181-200
    10. Nutritional Quality of Mangifera Species
      Luis M. Anaya-Esparza, Efigenia Montalvo-González
      Pages 201-219

  3. Proteins and Their Biological Activity

    1. Front Matter
      Pages 221-221
      PDF
    2. Plant Proteins from Legumes
      Catherine Bennetau-Pelissero
      Pages 223-265
    3. Soybean Bioactive Molecules: Current Trend and Future Prospective
      Brij Pal Singh, Deepika Yadav, Shilpa Vij
      Pages 267-294
    4. Wheat Bran Proteins
      René R. Balandrán-Quintana, Ana María Mendoza-Wilson
      Pages 295-318
    5. Antihypertensive Peptides from Animal Proteins
      Z. F. Bhat, Susan Mason, James D. Morton, Alaa El-Din A. Bekhit, Hina F. Bhat
      Pages 319-353
    6. Bioactive Peptides from Fish Protein By-Products
      Aurélien V. Le Gouic, Pádraigín A. Harnedy, Richard J. FitzGerald
      Pages 355-388
    7. Edible Insects as Source of Proteins
      Ewelina Zielińska, Monika Karaś, Anna Jakubczyk, Damian Zieliński, Barbara Baraniak
      Pages 389-441
    8. Plant Proteases in Food Processing
      Manzoor Ahmad Shah, Shabir Ahmad Mir
      Pages 443-464

  4. Lipids and Their Biological Activity

    1. Front Matter
      Pages 465-465
      PDF
    2. Bioactive Lipids
      Luis Vázquez, Marta Corzo-Martínez, Pablo Arranz-Martínez, Elvira Barroso, Guillermo Reglero, Carlos Torres
      Pages 467-527
    3. Oxidative Stability of Edible Plant Oils
      Terrence Madhujith, Subajiny Sivakanthan
      Pages 529-551
    4. The Anti-inflammatory Properties of Food Polar Lipids
      Ronan Lordan, Constantina Nasopoulou, Alexandros Tsoupras, Ioannis Zabetakis
      Pages 553-586
    5. Neuroprotective and Antiaging Essential Oils and Lipids in Plants
      Mamali Das, Kasi Pandima Devi
      Pages 587-604
    6. Protective Effect of Omega 3 Fatty Acids EPA and DHA in the Neurodegenerative Disease
      Edwin E. Martínez Leo, Rafael A. Rojas Herrera, Maira R. Segura Campos
      Pages 605-621
    7. Application of Lipid Nanocarriers for the Food Industry
      Zahra Rafiee, Seid Mahdi Jafari
      Pages 623-665
    8. CLAs in Animal Source Foods: Healthy Benefits for Consumers
      Paolo Polidori, Silvia Vincenzetti, Stefania Pucciarelli, Valeria Polzonetti
      Pages 667-698

  5. Food Carbohydrates and Derived Compounds

    1. Front Matter
      Pages 699-699
      PDF
    2. Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects
      Semih Otles, Emine Nakilcioglu-Tas
      Pages 701-722
    3. Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
      Natalia Drabińska, Cristina M. Rosell, Urszula Krupa-Kozak
      Pages 723-762
    4. Development of Dietary Fiber-Rich Meat Products: Technological Advancements and Functional Significance
      Nitin Mehta, Manish Kumar Chatli, Pavan Kumar, Om Prakash Malav, Akhilesh Kumar Verma, Yogesh Kumar et al.
      Pages 763-795
    5. Chemistry, Biological, and Pharmacological Properties of Gum Arabic
      Hassan Hussein Musa, Abdelkareem Abdall Ahmed, Taha Hussein Musa
      Pages 797-814
    6. Resistant Starch in Food
      Pinky Raigond, Som Dutt, Brajesh Singh
      Pages 815-846
    7. Gluten-Free Cereals and Pseudocereals: Nutrition and Health
      Mario Fernández de Frutos, Bartosz Fotschki, Ricardo Fernández Musoles, José Moisés Laparra Llopis
      Pages 847-864

  6. Food Carotenoids

    1. Front Matter
      Pages 865-865
      PDF
    2. Natural Food Pigments and Colorants
      Delia B. Rodriguez-Amaya
      Pages 867-901
    3. Lycopene: Metabolism and Functional Aspects
      Soma Srivastava
      Pages 903-918
    4. Sweet Potato: Bioactive Compounds and Health Benefits
      Remya Mohanraj
      Pages 919-934
    5. Anticancer Properties of Lycopene
      Kazim Sahin, Cemal Orhan, Nurhan Sahin, Omer Kucuk
      Pages 935-969

  7. Food Polyphenols

    1. Front Matter
      Pages 971-971
      PDF
    2. Bound Phenolics in Foods
      Liliana Santos-Zea, Javier Villela-Castrejón, Janet A. Gutiérrez-Uribe
      Pages 973-989
    3. Tea, Coffee and Health Benefits
      Sumio Hayakawa, Yumiko Oishi, Hiroki Tanabe, Mamoru Isemura, Yasuo Suzuki
      Pages 991-1047
    4. Theobroma cacao and Theobroma grandiflorum: Bioactive Compounds and Associated Health Benefits
      Maria Inés Genovese, Helena Rudge de Moraes Barros
      Pages 1049-1070
    5. Olive Oil and Health Effects
      Álvaro Hernáez, Julieta Valussi, Alejandra Pérez-Vega, Olga Castañer, Montserrat Fitó
      Pages 1071-1096
    6. Anthocyanins: Nutrition and Health
      Iva Fernandes, Cláudia Marques, Ana Évora, Ana Faria, Conceição Calhau, Nuno Mateus et al.
      Pages 1097-1133
      PDF
    7. Wine Polyphenols and Health
      Giovanna Giovinazzo, Maria A. Carluccio, Francesco Grieco
      Pages 1135-1155
    8. Natural Estrogenic Substances, Origins, and Effects
      Catherine Bennetau-Pelissero
      Pages 1157-1224
      PDF
    9. Jaboticaba: Chemistry and Bioactivity
      Natália Crialeison Balbo Vall Ribeiro, Andressa Mara Baseggio, Vicki Schlegel
      Pages 1225-1251
    10. Pomegranate Bioactive Molecules and Health Benefits
      Saeed Akhtar, Tariq Ismail, Anam Layla
      Pages 1253-1279

  8. Functional Foods

    1. Front Matter
      Pages 1281-1281
      PDF
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