Chapter 1 Functional Aspects of Antioxidants in Traditional Food

Chapter 2 Probiotics and Prebiotics in Traditional Food

Chapter 3 Bioenrichment of Vitamin B12 in Fermented Foods

Chapter 4 The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages

Chapter 6 Functional and Nutritional Properties of Some Turkish Traditional Foods

Chapter 7 Functional Aspects of Carob Flour

Chapter 8 Salvia hispanica: Nutritional and Functional Potential

Chapter 9 Cañahua: An Ancient Grain for New Foods

Chapter 10 Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour

Chapter 11 Functional and Beneficial Properties of Corn Tortilla

Chapter 12 Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria

Chapter 13 Nutraceutical Properties of Amaranth and Chia Seeds

Chapter 14 Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

Chapter 15 Forgotten and Less Utilised Plant Species as Functional Food Resources

Chapter 16 Antioxidant Properties and Health Benefits of Date Seeds

Chapter 17 Antioxidant Capacity of Capsicum chinense Genotypes

Chapter 18 Functional Components and Medicinal Properties of Cactus Products

Chapter 19 Chios Mastic Gum and Its Food Applications

Chapter 20 Capsicum chinense: Composition and Functional Properties

Chapter 21 Nuts and Dried Fruits Potential as Functional Foods

Chapter 22 Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil

Chapter 23 Functional and Nutritional Properties of Different Types of Slovenian Honey

Chapter 24 Functional Properties of Honey and Some Traditional Honey Products from Portugal

Chapter 25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage

Chapter 26 Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes