TY  - CHAP
AU  - Jailane de Souza Aquino
AU  - Kamila Sabino Batista
AU  - Francisca Nayara
Dantas Duarte Menezes
AU  - Priscilla Paulo Lins
AU  - Jessyca Alencar de
Sousa Gomes
AU  - Laiane Alves da Silva
ED  - Maria Chavarri Hueda
Y1  - 2017-08-02
PY  - 2017
T1  - Models to Evaluate the Prebiotic Potential of Foods
N2  - In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
BT  - Functional Food
SP  - Ch. 12
UR  - https://doi.org/10.5772/intechopen.69174
DO  - 10.5772/intechopen.69174
SN  - 978-953-51-3440-4
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-26
ER  -