Name: Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties (en Inglés)
Price: 163.66 PEN
Availability: InStock
Author: Donno, Dario ; Turrini, Federica
ISBN: 9783039436170

portada Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties (en Inglés)

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties (en Inglés)

Formato

Libro Físico

Editorial

Mdpi AG

Autor

Donno, Dario ; Turrini, Federica

Año

2020

Idioma

Inglés

N° páginas

Encuadernación

Tapa Dura

Dimensiones

24.4 x 17.0 x 1.0 cm

Peso

0.38 kg.

ISBN13

9783039436170

Categorías

Biología, ciencias de la vida

Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties (en Inglés)

Donno, Dario ; Turrini, Federica (Autor) · Mdpi AG · Tapa Dura

Más barato Libro Nuevo Importado

Envío: 16 a 21 días háb.

S/ 363,70S/ 163,66

-55%

Más rápido Libro Nuevo Importado

Envío: 12 a 17 días háb.

S/ 372,95S/ 167,83

-55%

Costos de importación incluídos en el precio ✅

Libro Nuevo Más barato

Quedan más de 100 unidades

S/ 163,66

Llega entre el 20 Ago y el 28 Ago a CERCADO DE LIMA, Lima. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Plant Foods and Underutilized Fruits as Source of Functional Food Ingredients: Chemical Composition, Quality Traits, and Biological Properties (en Inglés)"

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.