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Título de Acceso Abierto
The Health Benefits of the Bioactive Compounds in Foods
Resumen/Descripción – provisto por la editorial
No disponible.
Palabras clave – provistas por la editorial
phytochemicals; antioxidant; antinausea; antiobesity; anticancer; anti-inflammatory; ‘Cara Cara’ juice; storage; hydrophilic and lipophilic antioxidant; carotenoid; flavonoid; degradation; dried distilled spent grain (DDSG); melanoidins; content; structure; antioxidant activity; ACE-inhibitory activity; beverages; brewing method; antioxidant potential; total polyphenols content; mineral composition; grape stem; phenolic compounds; central composite rotatable design; sustainable food systems; pressurized liquid extraction; side streams valorisation; curcumin; milk proteins; nanoparticles; antimicrobial activities; bioactive peptides; hypertension; functional food; metabolic syndrome; microbiota; insulin sensitivity; polyphenols; grape pomace; donkey milk (DM); donkey colostrum (DC); mammal’s milk; cow’s milk protein allergy (CMPA); biologic activity; immunosenescence; health benefits; cryoconcentration; calafate juice; storage time; physicochemical properties; bioactive compounds; sensorial analysis; apitherapy; royal jelly; propolis; bee pollen; sarcopenia; dietary interventions; muscle; skeletal; muscle wasting; physical performance; coronavirus disease 2019; COVID-19; body composition; lean body mass; insulin resistance; mitochondrial dysfunction; satellite stem cells; polysaccharide purification; anti-obesity; proliferation; PPARγ; biological activities; isolation; analysis; mechanism of action; bioaccessibility; intestinal absorption; bioavailability
Disponibilidad
Institución detectada | Año de publicación | Navegá | Descargá | Solicitá |
---|---|---|---|---|
No requiere | Directory of Open access Books |
Información
Tipo de recurso:
libros
ISBN electrónico
978-3-0365-1157-3
País de edición
Suiza