Editorial: Development of Functional Foods From Marine Sources

Código QR

Editorial: Development of Functional Foods From Marine Sources

Guardado en:

Detalles Bibliográficos
Autores principales:	Jian Zhong, Enrique Barrajón-Catalán, Jose Manuel Lorenzo, Jun Lu, Brijesh K. Tiwari
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	marine foods functional active substances functional foods aquatic products extraction techniques emerging technologies Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/de65f3eed4cf49189928da43c8abdc7f
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Marine Bioactive Compounds as Nutraceutical and Functional Food Ingredients for Potential Oral Health
por: Yi-Zhen Huang, et al.
Publicado: (2021)

Editorial: Exploration of Underutilized Food Sources and By-products to Reduce Food Losses and Waste
por: Efigenia Montalvo-González, et al.
Publicado: (2021)

Exploring the potentialities of the Mexican fermented beverage: Pulque
por: Zahirid Patricia Garcia-Arce, et al.
Publicado: (2021)

Some Important Food Quality Traits of Autochthonous Grape Cultivars
por: Muhammed Kupe, et al.
Publicado: (2021)

Editorial: Remodeling Composition and Function of Microbiome by Dietary Strategies - Functional Foods Perspective
por: Silvia Turroni, et al.
Publicado: (2021)

Microbial profile of some ready-to-cook frozen food items sold in Dhaka city, Bangladesh
por: Md. Shamimuzzaman, et al.
Publicado: (2022)

Antibacterial Activity of Lactic Acid Bacteria Isolated from Fermented Ethiopian Traditional Dairy Products against Food Spoilage and Pathogenic Bacterial Strains
por: Abayeneh Girma, et al.
Publicado: (2021)

Perspectives on diacylglycerol-induced improvement of insulin sensitivity in type 2 diabetes
por: Daoming Li, et al.
Publicado: (2022)

The intestinal microbiota and improving the efficacy of COVID-19 vaccinations
por: Jiezhong Chen, et al.
Publicado: (2021)

Food Composition and Dedicated Databases: Key Tools for Human Health and Public Nutrition
por: Alessandra Durazzo, et al.
Publicado: (2021)

AGE-Rich Bread Crust Extract Boosts Oxidative Stress Interception via Stimulation of the NRF2 Pathway
por: Kristin Wächter, et al.
Publicado: (2021)

Yerba Mate—A Long but Current History
por: Anna Gawron-Gzella, et al.
Publicado: (2021)

Characterization of Volatile Component Changes in Peas under Different Treatments by GC-IMS and GC-MS
por: Kangyi Zhang, et al.
Publicado: (2021)

Genetic Variability of Tunisian Faba Beans (Vicia faba L.) Based on Seeds’ Morphophysical Properties as Assessed by Statistical Analysis
por: Khalil Khamassi, et al.
Publicado: (2021)

Effect of Pretreatment and Drying Methods on the Quality of Anchote (Coccinia abyssinica (Lam.)) Flour
por: Abebe Desalegn, et al.
Publicado: (2021)

A New Reference Plasmid “pGMT27” Provides an Efficient Transgenic Detection Method for Flue-Cured Tobacco
por: Jing Yu, et al.
Publicado: (2021)

Physicochemical Evaluation of Diploknema butyracea Seed Extract and Formulation of Ketoconazole Ointment by Using the Fat as a Base
por: Jitendra Pandey, et al.
Publicado: (2021)

Vibro-Fluidized Bed Drying of Pumpkin Seeds: Assessment of Mathematical and Artificial Neural Network Models for Drying Kinetics
por: Priyanka Dhurve, et al.
Publicado: (2021)

Prevalence and Characterization of Antibiotic-Resistant Staphylococcus aureus Recovered from Pasteurized Cheese Commercialized in Panama City Markets
por: Fermín Mejía, et al.
Publicado: (2021)

Efficacy of the Kombucha Beverage Derived from Green, Black, and Pu’er Teas on Chemical Profile and Antioxidant Activity
por: Yi Hsieh, et al.
Publicado: (2021)

Optimum Conditions and LC-ESI-MS Analysis of Phenolic Rich Extract from Eucalyptus marginata L. under Maceration and Ultrasound-Assisted Extraction Methods Using Response Surface Methodology
por: Soumaya Hasni, et al.
Publicado: (2021)

A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa
por: F. Nyamakwere, et al.
Publicado: (2021)

Ultrasonic-Assisted Thymol and Carvacrol Extraction from Za’atar Leaves Using Cold-Pressed Sesame Oil
por: Noyal Aweidah, et al.
Publicado: (2021)

Proximate Composition of Thai and Cambodian Ready-to-Eat Insects
por: N. T. Grabowski, et al.
Publicado: (2021)

Corrigendum to “Research on Energy-Saving Experimental of Critical Dehumidification of Combined Drying by Dehumidification Wheel and Heat Pump”
por: Jiaoling Wang, et al.
Publicado: (2021)

Effect of Sugar Beet Harvest Date on Its Technological Quality Parameters by Exploratory Analysis
por: Lamiae Alami, et al.
Publicado: (2021)

Validation of a Home Food Environment Instrument Assessing Household Food Patterning and Quality
por: Katherine J. Barrett, et al.
Publicado: (2021)

Rational design of hyperstable antibacterial peptides for food preservation
por: Yashavantha L. Vishweshwaraiah, et al.
Publicado: (2021)

Precision cooking for printed foods via multiwavelength lasers
por: Jonathan David Blutinger, et al.
Publicado: (2021)

The role of whistleblowers in protecting the safety and integrity of the food supply
por: Gerald G. Moy
Publicado: (2018)

Household ICT Utilization and Food Security Nexus in Nigeria
por: Jeremiah O. Ejemeyovwi, et al.
Publicado: (2021)

Household Food Waste in A Sample of the Libyan Community
por: Tawfik M Hassan, et al.
Publicado: (2021)

Side-stream products of malting: a neglected source of phytochemicals
por: Ville M. Koistinen, et al.
Publicado: (2020)

Monitoring the microbiome for food safety and quality using deep shotgun sequencing
por: Kristen L. Beck, et al.
Publicado: (2021)

Integrating science to address food and health within Global Agenda 2030
por: Gordon A. McBean
Publicado: (2021)

Changes in the Use of Non-nutritive Sweeteners in the Chilean Food and Beverage Supply After the Implementation of the Food Labeling and Advertising Law
por: Camila Zancheta Ricardo, et al.
Publicado: (2021)

Systematic review on effects of bioenergy from edible versus inedible feedstocks on food security
por: Selena Ahmed, et al.
Publicado: (2021)

A brief review of the science behind the design of healthy and sustainable plant-based foods
por: David Julian McClements, et al.
Publicado: (2021)

Common Bean Baked Snack Consumption Reduces Apolipoprotein B-100 Levels: A Randomized Crossover Trial
por: Alejandro Escobedo, et al.
Publicado: (2021)

Evaluation of Dietary Intake and Food Insecurity: A Case Study on Selected Households from Lahore,Pakistan
por: Umar Bacha, et al.
Publicado: (2021)