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Functional Properties of Traditional Foods

Overview of attention for book
Cover of 'Functional Properties of Traditional Foods'

Table of Contents

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    Book Overview
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    Chapter 1 Functional Aspects of Antioxidants in Traditional Food
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    Chapter 2 Probiotics and Prebiotics in Traditional Food
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    Chapter 3 Bioenrichment of Vitamin B12 in Fermented Foods
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    Chapter 4 The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages
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    Chapter 5 Traditional Slovak Products as Functional Foods
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    Chapter 6 Functional and Nutritional Properties of Some Turkish Traditional Foods
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    Chapter 7 Functional Aspects of Carob Flour
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    Chapter 8 Salvia hispanica: Nutritional and Functional Potential
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    Chapter 9 Cañahua: An Ancient Grain for New Foods
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    Chapter 10 Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour
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    Chapter 11 Functional and Beneficial Properties of Corn Tortilla
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    Chapter 12 Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
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    Chapter 13 Nutraceutical Properties of Amaranth and Chia Seeds
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    Chapter 14 Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates
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    Chapter 15 Forgotten and Less Utilised Plant Species as Functional Food Resources
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    Chapter 16 Antioxidant Properties and Health Benefits of Date Seeds
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    Chapter 17 Antioxidant Capacity of Capsicum chinense Genotypes
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    Chapter 18 Functional Components and Medicinal Properties of Cactus Products
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    Chapter 19 Chios Mastic Gum and Its Food Applications
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    Chapter 20 Capsicum chinense: Composition and Functional Properties
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    Chapter 21 Nuts and Dried Fruits Potential as Functional Foods
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    Chapter 22 Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil
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    Chapter 23 Functional and Nutritional Properties of Different Types of Slovenian Honey
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    Chapter 24 Functional Properties of Honey and Some Traditional Honey Products from Portugal
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    Chapter 25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage
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    Chapter 26 Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes
Overall attention for this book and its chapters
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Mentioned by

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1 news outlet
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5 tweeters
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1 patent
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6 Wikipedia pages

Citations

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18 Dimensions

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170 Mendeley
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Title
Functional Properties of Traditional Foods
Published by
Springer US, January 2016
DOI 10.1007/978-1-4899-7662-8
ISBNs
978-1-4899-7660-4, 978-1-4899-7662-8
Editors

Kristberg Kristbergsson, Semih Ötles

Twitter Demographics

The data shown below were collected from the profiles of 5 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 170 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United Kingdom 1 <1%
Unknown 169 99%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 28 16%
Student > Master 28 16%
Student > Bachelor 19 11%
Student > Doctoral Student 15 9%
Researcher 15 9%
Other 22 13%
Unknown 43 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 51 30%
Engineering 13 8%
Biochemistry, Genetics and Molecular Biology 12 7%
Chemistry 12 7%
Immunology and Microbiology 4 2%
Other 26 15%
Unknown 52 31%