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Title: |
Seeds as Functional Foods & Nutraceuticals |
| Sub-title: |
New Frontiers in Food Science |
Search Result:
| Edited by: |
Rosalva Mora-Escobedo, Jose De J Berrios By (author): Gustavo Fidel Gutierrez Lopez |
| ISBN10-13: |
1628084898 : 9781628084894 |
| Format: |
Paperback |
| Size: |
260x180mm |
| Pages: |
325 |
| Weight: |
.754 Kg. |
| Published: |
Nova Science Publishers, Inc (US) - March 2014 |
| List Price: |
212.99 Pounds Sterling |
| Availability: |
In Stock
Qty Available: 1 |
| Subjects: |
Food & beverage technology |
| The attention and direction of food science has been shifting in recent years from food safety and food flavour research to functional foods and nutraceuticals -- foods that convey healthy and disease-prevention benefits to consumers that go way beyond their basic nutritional role. The purpose of this book is to bring together the latest information from fundamental and applied research on the role of seeds and their products as functional foods and nutraceuticals, and to discuss the benefits of consuming them. In this book you will find relevant information regarding the origin and taxonomy of seeds, global markets, physicochemical composition, and the effect of phytochemicals in seed components on chronic degenerative diseases, such as obesity, diabetes, cancer, cardiovascular disease, inflammation and arthritis. Given the importance and challenges derived from environmental concern, with regard to the effective utilisation of the residues of industrial by-products and agroindustrial wastes, this book also discusses the inclusion of seeds and certain fruit by-products in foods, as well as the presence of phytochemicals with potential medicinal benefits. |
| Table of Contents: |
| Preface; Soybean: Bioactive Compounds Improved by Germination, Fermentation & Enzymatic Hydrolysis; Effect of Germination on Bioactive Compounds of Soybean (Glycine max); The Use of Soybean Protein as a Functional Food to Control Lipid Metabolism in Some Chronic Diseases; Legume Pulses as a Source of Functional Dietary Fiber Ingredients; Nutraceutical Potential of Peanut (Arachis hypogaea) Seeds; Antioxidant & Angiotensin-Converting Enzyme Inhibitory Activities in Common Beans (Phaseolus vulgaris L.); Biologically Active Compounds in the Common Bean (Phaseolus vulgaris L.) & their Health Benefits; Changes of Phenolic Compounds & Antioxidant Activity Induced by Germination of Vicia faba; Phytochemicals & Antioxidant Activity in Criollo Corn Varieties from Mexico after Nixtamalization & Tortilla Preparation; Chia Seeds: A New Nutraceutical Option; Physicochemical Composition, Biological Activities & Technological Applications of Avocado Seeds; Cactus Seeds: A Source of Biocompounds with Functional Activity; Nutraceutical & Functional Properties of Grape Seeds; Chemical & Physical Properties, Structure, Biological Activity, Uses & Applications of Castor Seeds (Ricinus communis L.); Industrial Applications & Potential Pharmaceutical Uses of Mango (Mangifera indica) Kernel; Changes in Nutraceutical & Functional Properties of Fruit Seeds due to Different Treatments; Index. |
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