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Bioactive Molecules in Food

Overview of attention for book
Cover of 'Bioactive Molecules in Food'

Table of Contents

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    Book Overview
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    Chapter 2 Inulin-Type Fructans Application in Gluten-Free Products: Functionality and Health Benefits
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    Chapter 3 Plant Proteins from Legumes
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    Chapter 4 Soybean Bioactive Molecules: Current Trend and Future Prospective
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    Chapter 7 Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects
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    Chapter 8 Plants Probiotics as a Tool to Produce Highly Functional Fruits
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    Chapter 9 Development of Dietary Fiber-Rich Meat Products: Technological Advancements and Functional Significance
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    Chapter 10 Natural Estrogenic Substances, Origins, and Effects
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    Chapter 11 Chemistry, Biological, and Pharmacological Properties of Gum Arabic
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    Chapter 12 Natural Food Pigments and Colorants
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    Chapter 13 Bound Phenolics in Foods
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    Chapter 14 Tea, Coffee and Health Benefits
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    Chapter 15 Theobroma cacao and Theobroma grandiflorum : Bioactive Compounds and Associated Health Benefits
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    Chapter 16 Antidiabetic Functional Foods with Antiglycation Properties
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    Chapter 17 Nutraceutical Potential of Apiaceae
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    Chapter 18 Antihypertensive Peptides from Animal Proteins
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    Chapter 19 Dietary Phenolic Compounds in Biological Samples: Current Challenges in Analytical Chemistry
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    Chapter 20 Rheology of Food Gum
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    Chapter 23 Are Myristica fragrans L. (Myristicaceae) and Its Phytochemicals Useful for Human Health?
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    Chapter 24 Jaboticaba: Chemistry and Bioactivity
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    Chapter 26 Intake of Mediterranean Foods
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    Chapter 27 Health Benefits of Dietary Phenolic Compounds and Biogenic Amines
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    Chapter 29 Bioactive Peptides from Fish Protein By-Products
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    Chapter 30 Resistant Starch in Food
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    Chapter 31 Cereal-Based Fermented Foods of Africa as Functional Foods
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    Chapter 32 A Novel Delivering Agent for Bioactive Compounds: Chewing Gum
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    Chapter 33 Olive Oil and Health Effects
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    Chapter 35 Development of Functional Dairy Foods
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    Chapter 36 Nutrients and Nutraceuticals from Seafood
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    Chapter 37 Roots and Tubers as Functional Foods
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    Chapter 38 Betalains: Application in Functional Foods
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    Chapter 39 Functional Components and Medicinal Properties of Food
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    Chapter 41 Veterinary Antibiotics in Animal Diet: Effects on Waste/Environment
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    Chapter 42 GLC/HPLC Methods for Saffron ( Crocus sativus L.)
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    Chapter 44 Coriander ( Coriandrum sativum L.): Bioactive Molecules and Health Effects
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    Chapter 45 Bioactive Compounds of the Wonder Medicinal Mushroom “ Ganoderma lucidum ”
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    Chapter 46 Sambucus nigra Berries and Flowers Health Benefits: From Lab Testing to Human Consumption
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    Chapter 47 Capsicum annuum Bioactive Compounds: Health Promotion Perspectives
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    Chapter 49 Challenges in Optimal Utilization of Bioactive Molecules Clinically
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    Chapter 51 CLAs in Animal Source Foods: Healthy Benefits for Consumers
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    Chapter 52 Use of Nanotechnology for Immobilization and Entrapment of Food Applicable Enzymes
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    Chapter 54 Flavonoids – Food Sources, Health Benefits, and Mechanisms Involved
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    Chapter 55 Bioactive Food Components in the Prevention of Cardiovascular Diseases
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    Chapter 56 Bioactive Compounds and Health Benefits of Jamun ( Syzygium cumini )
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    Chapter 57 Wheat Bran Proteins
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    Chapter 58 Bioactive Lipids
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    Chapter 59 Sesame: Bioactive Compounds and Health Benefits
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    Chapter 60 Gluten-Free Cereals and Pseudocereals: Nutrition and Health
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    Chapter 62 Sweet Potato: Bioactive Compounds and Health Benefits
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    Chapter 63 Advances in Pseudocereals: Crop Cultivation, Food Application, and Consumer Perception
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    Chapter 65 Bioactive Compounds from Garcinia Fruits of High Economic Value for Food and Health
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    Chapter 66 Minas Frescal Cheese as a Probiotic Carrier
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    Chapter 67 Edible Insects as Source of Proteins
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    Chapter 68 Plant Proteases in Food Processing
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    Chapter 69 Methods for Seafood Authenticity Testing in Europe
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    Chapter 70 Nutritional Quality of Mangifera Species
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    Chapter 71 Bioactive Molecules, Nutraceuticals, and Functional Foods in Indian Vegetarian Diet and During Postpartum Healthcare
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    Chapter 73 Banana and Plantains: Improvement, Nutrition, and Health
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    Chapter 75 Insecticide Residues in Foods
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    Chapter 76 Pesticide Residues in Fruits and Vegetables
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    Chapter 77 Some Statistical Considerations Regarding the Occurrence and Analysis of Bioactive Materials in Foods
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    Chapter 78 Pomegranate Bioactive Molecules and Health Benefits
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    Chapter 79 Anthocyanins: Nutrition and Health
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    Chapter 80 Factors Influencing Sweet Taste in Apple
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    Chapter 81 Wine Polyphenols and Health
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    Chapter 82 LC-MS/MS Determination of Pesticide Residues in Fruits and Vegetables
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    Chapter 83 Bioactive Molecules in Edible and Medicinal Mushrooms for Human Wellness
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    Chapter 84 Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients
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    Chapter 85 Nutraceutical Potential of Guava
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    Chapter 86 Edible Mushrooms: Cultivation, Bioactive Molecules, and Health Benefits
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    Chapter 87 Jackfruit ( Artocarpus heterophyllus ): Biodiversity, Nutritional Contents, and Health
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    Chapter 88 Anticancer Properties of Lycopene
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    Chapter 89 Neuroprotective and Antiaging Essential Oils and Lipids in Plants
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    Chapter 90 Protective Effect of Omega 3 Fatty Acids EPA and DHA in the Neurodegenerative Disease
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    Chapter 92 Lycopene: Metabolism and Functional Aspects
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    Chapter 93 Application of Lipid Nanocarriers for the Food Industry
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    Chapter 94 Oxidative Stability of Edible Plant Oils
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    Chapter 95 The Anti-inflammatory Properties of Food Polar Lipids
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    Chapter 97 Bioactive Molecules of Spirulina : A Food Supplement
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Title
Bioactive Molecules in Food
Published by
Springer International Publishing, April 2019
DOI 10.1007/978-3-319-78030-6
ISBNs
978-3-31-978029-0, 978-3-31-978030-6
Editors

Mérillon, Jean-Michel, Ramawat, Kishan Gopal

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 62 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 62 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 13 21%
Student > Bachelor 13 21%
Researcher 6 10%
Student > Ph. D. Student 6 10%
Student > Doctoral Student 2 3%
Other 7 11%
Unknown 15 24%
Readers by discipline Count As %
Agricultural and Biological Sciences 13 21%
Chemistry 8 13%
Engineering 7 11%
Medicine and Dentistry 4 6%
Biochemistry, Genetics and Molecular Biology 3 5%
Other 9 15%
Unknown 18 29%