TY  - CHAP
AU  - Sonia Ancuța Socaci
AU  - Dumitrița Olivia Rugină
AU  - Zorița Maria
Diaconeasa
AU  - Oana Lelia Pop
AU  - Anca Corina Fărcaș
AU  - Adriana Păucean
AU  - Maria Tofană
AU  - Adela Pintea
ED  - Maria Chavarri Hueda
Y1  - 2017-08-02
PY  - 2017
T1  - Antioxidant Compounds Recovered from Food Wastes
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. 1
UR  - https://doi.org/10.5772/intechopen.69124
DO  - 10.5772/intechopen.69124
SN  - 978-953-51-3440-4
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-26
ER  -