Functional foods improve health and can reduce the risk of
different diseases. In this sense, a variety of bioactive compounds
present in functional foods are able to modulate inflammatory
responses or exhibit interesting bioactivities such as
antihypertensive, antioxidants, anticancer, antimicrobials,
anticariogenics, among others. There is a revalorization and
mounting characterization on ancient grain crops of Latin America
such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This
area also posseses a huge variety of native fruits such as camu
camu, goldenberry, lucuma, which have health-promoting compounds.
Native Crops in Latin America: Biochemical, Processing, and
Nutraceutical Aspects explores recent investigations related to the
potential use of the native crops as sources of bioactive compounds
(proteins, hydrolysates, peptides, antioxidants, essential lipids,
dietary fiber, pre- and probiotics) and as ingredients in
functional foods. Key Features: Contributes to increasing knowledge
of Latin American crops Contains information of various native
crops and nutraceutical potentiality Discusses characterization of
their by-products Explores revaluation and food application for
enrichment food matrices This book contains recent findings
impacting research in subjects such as cardiovascular and
gastrointestinal systems, gut microbiota, delivery systems, product
development, and gastronomy. Such information on Latin American
crops may significantly influence the well-being, health, and
nutrition of consumers. This will be a useful resource for food
scientists, food technologists, nutritionists, ingredient
manufacturers, and health care professionals, and relevent
knowledge for any University's Food Science department. Also
available in the Food Biotechnology and Engineering series:
Volatile Compounds Formation in Specialty Beverages, edited by
Felipe Richter Reis and Caroline Mongruel Eleuterio dos Santos
(ISBN: 9780367631901) For a complete list of books in this series,
please visit our website at:
https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
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