Functional foods.
Overview
| Works: | 106 works in 50 publications in 50 languages | |
|---|---|---|
Titles
Ingredients in meat products = properties, functionality and applications /
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(Language materials, printed)
Effect of milk fat globule size on the physical functionality of dairy products
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(Electronic resources)
Novel enzymes for functional carbohydrates production = from scientific research to application in health food industry /
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(Electronic resources)
Nutraceuticals and cardiovascular disease = an evidence-based approach for clinical practice /
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(Electronic resources)
Functional foods and nutraceuticals = bioactive components, formulations and innovations /
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(Electronic resources)
Foods and dietary supplements in the prevention and treatment of disease in older adults
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(Electronic resources)
Probiotics, prebiotics, and synbiotics = bioactive foods in health promotion /
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(Electronic resources)
Functional foods and dietary supplements = processing effects and health benefits /
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(Electronic resources)
Genomics, proteomics and metabolomics in nutraceuticals and functional foods
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(Electronic resources)
Nanotechnology and functional foods = effective delivery of bioactive ingredients /
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(Electronic resources)
Prebiotics and probiotics in human milk : = origins and functions of milk-borne oligosaccharides and bacteria /
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(Electronic resources)
Wild plants, mushrooms and nuts = functional food properties and applications /
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(Electronic resources)
Dietary fiber functionality in food and nutraceuticals = from plant to gut /
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(Electronic resources)
Olives and olive oil as functional foods = bioactivity, chemistry and processing /
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(Electronic resources)
Nutraceuticals and human blood platelet function = applications in cardiovascular health /
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(Electronic resources)
International Conference and Exhibition on Nutraceuticals and Functional Foods 2008 /
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(Language materials, printed)
Nutraceuticals and cancer signaling = clinical aspects and mode of action /
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(Electronic resources)
Functional foods and therapeutic strategies for neurodegenerative disorders
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(Electronic resources)
Food and agricultural byproducts as important source of valuable nutraceuticals
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(Electronic resources)
Nutraceuticals for Alzheimer's disease = a promising therapeutic approach /
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(Electronic resources)
Health without bodies = health claims and scientific evidence on the European Market /
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(Electronic resources)
Current advances for development of functional foods modulating inflammation and oxidative stress
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(Electronic resources)
Current developments in biotechnology and bioengineering = technologies for production of nutraceuticals and functional food products /
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(Electronic resources)
Biotechnical processing in the food industry = new methods, techniques, and applications /
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(Electronic resources)
Bioactive nutriceuticals and food supplements in neurological and brain disease = prevention and therapy /
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(Electronic resources)
Functional foods and nutraceuticals = chemistry, health benefits and the way forward /
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(Electronic resources)
Nutrition for healthy skin = strategies for clinical and cosmetic practice /
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(Electronic resources)
Designing functional foods = measuring and controlling food structure breakdown and nutrient absorption /
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(Electronic resources)
Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
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(Electronic resources)
Examining the development, regulation, and consumption of functional foods
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(Electronic resources)
The role of alternative and innovative food ingredients and products in consumer wellness
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(Electronic resources)
Functional cereals and cereal foods = properties, functionality and applications /
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(Electronic resources)
Human health benefits of plant bioactive compounds = potentials and prospects /
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(Electronic resources)
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