Plant Food Residues as a Source of Nutraceuticals and Functional Foods

被引：113
|
作者：
Varzakas, Theodoros [1 ,2 ]
Zakynthinos, George [1 ]
Verpoort, Francis [2 ,3 ,4 ]
机构：
[1] TEI Peloponnese, Dept Food Technol, Kalamata 24100, Greece
[2] Univ Ghent, Dept Biosci Bioengn, Global Campus Songdo,119 Songdomunhwa Ro, Inchon 406840, South Korea
[3] Wuhan Univ Technol, Lab Organometall Catalysis & Ordered Mat, State Key Lab Adv Technol Mat Synth & Proc, Wuhan 430070, Peoples R China
[4] Natl Res Tomsk Polytech Univ, Lenin Ave 30, Tomsk 634050, Russia
来源：
FOODS | 2016年 / 5卷 / 04期
关键词：
plant; vegetable; food residues; nutraceuticals; functional foods; SOYBEAN BY-PRODUCT; SOLID-STATE FERMENTATION; RADICAL SCAVENGING ACTIVITIES; POTATO PROCESSING WASTE; BREWERS SPENT GRAIN; VITIS-VINIFERA L; APPLE POMACE; DIETARY FIBER; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS;
D O I：
10.3390/foods5040088
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles.
引用
收藏
页码：1 / 32
页数：32
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