Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients : Chemical Composition, Quality Traits, and Biological Properties (Record no. 51158)

MARC details
000 -LEADER
fixed length control field 02205nam a2200277Ia 4500
000 - LEADER
fixed length control field 03814naaa 00805uu
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/69371
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20260218105917.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 211013s9999 xx 000 0 und d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039436170
024 ## - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-03943-618-7
042 ## - AUTHENTICATION CODE
Authentication code dc
245 #0 - TITLE STATEMENT
Title Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients : Chemical Composition, Quality Traits, and Biological Properties
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Basel, Switzerland
Name of publisher, distributor, etc. MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc. 2020
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (82 p.)
520 ## - SUMMARY, ETC.
Summary, etc. Changes in lifestyle and demographics shifted preferences about the relationships between food and health, contributing to generate new needs in the food supply. Today, the role of food is not only intended as hunger satisfaction and nutrient supply, but also as an opportunity to prevent nutrition-related diseases and improve physical and mental well-being. There is a growing interest in the novel or less well known plant foods that offer an opportunity for health maintenance. This book shows that an interest in plant foods and underutilized fruits is continuously growing, and agrobiodiversity exploitation offers effective and extraordinary potentialities. Readers will discover that plant foods could become an important source of health-promoting compounds and functional food ingredients with beneficial properties. The description of the quality and physicochemical traits, the identification and quantification of the main biologically active compounds, and the evaluation of their biological activities are important to assess plant food efficacy as functional foods or a source of food supplement ingredients for the consumers.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term yacon
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Donno, Dario
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Donno, Dario
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Turrini, Federica
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Turrini, Federica
856 ## - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://docs.google.com/spreadsheets/d/1yKIrdCPDAG_9c22mwoOIO2DOhtj65Wqa/edit?usp=sharing&ouid=106555315294820607512&rtpof=true&sd=true ">https://docs.google.com/spreadsheets/d/1yKIrdCPDAG_9c22mwoOIO2DOhtj65Wqa/edit?usp=sharing&ouid=106555315294820607512&rtpof=true&sd=true </a>
Link text List of Curated E-Books
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type E-Book
Holdings
Withdrawn status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Total Checkouts Date last seen Price effective from Koha item type
  Library of Congress Classification   Not For Loan Directory of Open Access Books Directory of Open Access Books 12/22/2021   12/22/2021 12/22/2021 E-Book

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