1 option
Functional Foods and Food Supplements
- Format:
- Book
- Author/Creator:
- Turrini, Federica, Editor.
- Language:
- English
- Physical Description:
- 1 online resource (206 p.)
- Place of Publication:
- Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
- Language Note:
- English
- Summary:
- 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.
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.