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Functional Properties of Traditional Foods

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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
Attention for Chapter 7: Functional Aspects of Carob Flour
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Chapter title
Functional Aspects of Carob Flour
Chapter number 7
Book title
Functional Properties of Traditional Foods
Published by
Springer US, April 2016
DOI 10.1007/978-1-4899-7662-8_7
Book ISBNs
978-1-4899-7660-4, 978-1-4899-7662-8
Authors

Maria Cecilia Puppo, Daniel Pablo Ribotta

Editors

Kristberg Kristbergsson, Semih Ötles

Mendeley readers

The data shown below were compiled from readership statistics for 2 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 2 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 1 50%
Student > Bachelor 1 50%
Student > Postgraduate 1 50%
Readers by discipline Count As %
Agricultural and Biological Sciences 2 100%
Engineering 1 50%