TY - BOOK ID - 146035999 TI - Functional Foods and Food Supplements AU - Turrini, Federica AU - Boggia, Raffaella AU - Zunin, Paola PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Food & society KW - Cucurbita plants KW - cucurbits KW - pumpkin KW - phytochemical composition KW - food industry KW - polysaccharides KW - Lentinus edodes KW - antioxidant KW - cytotoxicity KW - processing KW - mushrooms KW - LAB (lactic acid bacteria) KW - fermenting KW - dietary fiber KW - mushroom KW - Agaricus bisporus KW - dietary fiber ingredient KW - chemical composition KW - functional properties KW - optimization KW - central composite design KW - botanicals KW - food supplements KW - nutritional claims KW - functional food KW - resveratrol KW - pioglitazone hydrochloride KW - fatty acid KW - meat quality KW - antioxidant ability KW - yellow-feathered broiler chicken KW - pomegranate peels KW - anti-tyrosinase activity KW - waste recovery KW - green extraction KW - lactobacilli effervescent tablets KW - Chinese ginseng KW - Polygonatum sibiricum KW - lactobacilli viability KW - antibacterial activity KW - organoleptic assessment KW - storage stability KW - ellagic acid KW - oral administration KW - bioavailability KW - microformulations KW - nanoformulations KW - solubility enhancement KW - ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars KW - phenolic compounds KW - oleuropein KW - verbascoside KW - hydroxytyrosol KW - ripening stage KW - maturity index KW - berry fruit KW - antioxidant activity KW - anthocyanins KW - HPLC fingerprint KW - underrated species KW - multipurpose tree KW - natural food preservative KW - Eucalyptus globulus essential oil KW - eucalyptol KW - antioxidant effect KW - vapor phase KW - Orangina fruit juice KW - functional foods KW - dietary supplements KW - food bioactive compounds KW - formulations KW - biological activities KW - quality control KW - Cucurbita plants KW - cucurbits KW - pumpkin KW - phytochemical composition KW - food industry KW - polysaccharides KW - Lentinus edodes KW - antioxidant KW - cytotoxicity KW - processing KW - mushrooms KW - LAB (lactic acid bacteria) KW - fermenting KW - dietary fiber KW - mushroom KW - Agaricus bisporus KW - dietary fiber ingredient KW - chemical composition KW - functional properties KW - optimization KW - central composite design KW - botanicals KW - food supplements KW - nutritional claims KW - functional food KW - resveratrol KW - pioglitazone hydrochloride KW - fatty acid KW - meat quality KW - antioxidant ability KW - yellow-feathered broiler chicken KW - pomegranate peels KW - anti-tyrosinase activity KW - waste recovery KW - green extraction KW - lactobacilli effervescent tablets KW - Chinese ginseng KW - Polygonatum sibiricum KW - lactobacilli viability KW - antibacterial activity KW - organoleptic assessment KW - storage stability KW - ellagic acid KW - oral administration KW - bioavailability KW - microformulations KW - nanoformulations KW - solubility enhancement KW - ‘Cobrançosa’ and ‘Galega Vulgar’ olive cultivars KW - phenolic compounds KW - oleuropein KW - verbascoside KW - hydroxytyrosol KW - ripening stage KW - maturity index KW - berry fruit KW - antioxidant activity KW - anthocyanins KW - HPLC fingerprint KW - underrated species KW - multipurpose tree KW - natural food preservative KW - Eucalyptus globulus essential oil KW - eucalyptol KW - antioxidant effect KW - vapor phase KW - Orangina fruit juice KW - functional foods KW - dietary supplements KW - food bioactive compounds KW - formulations KW - biological activities KW - quality control UR - https://www.unicat.be/uniCat?func=search&query=sysid:146035999 AB - Recent technological advancements, socio-economic trends, and population lifestyle modifications throughout the world indicate the need for foods with increased health benefits. The clear relationship between the food that we eat and our well-being is widely recognized. Today, foods are not only intended to satisfy hunger and provide necessary nutrients: they can also confer additional health benefits, such as preventing nutrition-related diseases and improving physical and mental well-being. This book provides a comprehensive overview of developments in the field of functional foods and food supplements. Readers will discover new food matrices as innovative natural sources of bioactive compounds endowed with health-promoting properties. Studies on chemical, technological, and nutritional characteristics of healthy food ingredients, analytical methods for monitoring their quality, and innovative formulation strategies are included. ER -