Open access peer-reviewed Edited Volume

Functional Food - Improve Health through Adequate Food

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Academic Editor

María Chávarri Hueda
María Chávarri Hueda

Tecnalia,
Spain

Published02 August 2017

Doi10.5772/66263

ISBN978-953-51-3440-4

Print ISBN978-953-51-3439-8

eBook (PDF) ISBN978-953-51-4718-3

Copyright year2017

Number of pages318

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Edited Volume and chapters are indexed in

  • Google Scholar
  • DOAB
  • Crossref
  • Dimension
  • OpenAIRE
  • AZ ebsco
  • Worldcat
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Table of Contents

Open access  chapters

1. Antioxidant Compounds Recovered from Food Wastes

By Sonia Ancuța Socaci, Dumitrița Olivia Rugină, Zorița Maria Diaconeasa, Oana Lelia Pop, Anca Corina Fărcaș, Adriana Păucean, Maria Tofană and Adela Pintea

2,844
8
2. Polyphenols: Food Sources and Health Benefits

By Nikolina Mrduljaš, Greta Krešić and Tea Bilušić

2,497
15
3. Folic and Folate Acid

By Hiroko Watanabe and Tomoko Miyake

2,074
1
4. New Advances about the Effect of Vitamins on Human Health: Vitamins Supplements and Nutritional Aspects

By Noelia García Uribe, Manuel Reig García-Galbis and Rosa María Martínez Espinosa

3,626
7
5. Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

By Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Janet Adeyinka Adebiyi, Sefater Gbashi, Judith Zanele Phoku and Eugenie Kayitesi

2,542
23
6. The Role of Legumes in Human Nutrition

By Yvonne Maphosa and Victoria A. Jideani

6,532
121
7. Effect of Bioactive Nutriments in Health and Disease: The Role of Epigenetic Modifications

By Pablo Bautista‐García, Lorena González‐López, Berenice González‐ Esparza and Camila Del Castillo‐Rosas

1,880
2
8. Functional and Biological Potential of Bioactive Compounds in Foods for the Dietary Treatment of Type 2 Diabetes Mellitus

By Daniel Pelcastre Monjiote, Edwin E. Martínez Leo and Maira Rubi Segura Campos

2,446
7
9. Meat Product Reformulation: Nutritional Benefits and Effects on Human Health

By Elisabeta Botez, Oana V. Nistor, Doina G. Andronoiu, Gabriel D. Mocanu and Ioana O. Ghinea

2,068
4
1,918
4
11. Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

By Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Janet Adeyinka Adebiyi, Sefater Gbashi and Eugenie Kayitesi

2,628
13
12. Models to Evaluate the Prebiotic Potential of Foods

By Jailane de Souza Aquino, Kamila Sabino Batista, Francisca Nayara Dantas Duarte Menezes, Priscilla Paulo Lins, Jessyca Alencar de Sousa Gomes and Laiane Alves da Silva

2,555
6
14. Diet Quality Indices for Nutrition Assessment: Types and Applications

By Maria Luisa Poyatos Guerrero and Fernando Pérez-Rodríguez

5,239
4

IMPACT OF THIS BOOK AND ITS CHAPTERS

40,501 Total Chapter Downloads

15,452 Total Chapter Views

234 Crossref Citations

133 Web of Science Citations

449 Dimensions Citations

8 Altmetric Score

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