Advances in Food and Nutrition Research - Functional Food Ingredients from Plants
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Published By Elsevier

9780128165676
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Impact of molecular interactions with phenolic compounds on food polysaccharides functionality

2019 ◽  
pp. 135-181 ◽  
Author(s):  
Corrine C. Dobson ◽  
Walid Mottawea ◽  
Alexane Rodrigue ◽  
Bruna L. Buzati Pereira ◽  
Riadh Hammami ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Molecular Interactions

Dietary fiber sources and human benefits: The case study of cereal and pseudocereals

2019 ◽  
pp. 83-134 ◽  
Author(s):  
María Ciudad-Mulero ◽  
Virginia Fernández-Ruiz ◽  
Mª Cruz Matallana-González ◽  
Patricia Morales
Keyword(s):  
Dietary Fiber

Pigments and vitamins from plants as functional ingredients: Current trends and perspectives

2019 ◽  
pp. 259-303 ◽  
Author(s):  
Rúbia Carvalho Gomes Corrêa ◽  
Jéssica Amanda Andrade Garcia ◽  
Vanesa Gesser Correa ◽  
Tatiane Francielli Vieira ◽  
Adelar Bracht ◽  
...  
Keyword(s):  
Functional Ingredients ◽  
Current Trends

Plant phenolics as functional food ingredients

2019 ◽  
pp. 183-257 ◽  
Author(s):  
Celestino Santos-Buelga ◽  
Ana M. González-Paramás ◽  
Taofiq Oludemi ◽  
Begoña Ayuda-Durán ◽  
Susana González-Manzano
Keyword(s):  
Functional Food ◽  
Plant Phenolics ◽  
Food Ingredients
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