Cargando…

Editorial: Development of Functional Foods From Marine Sources

Detalles Bibliográficos
Autores principales:	Zhong, Jian, Barrajón-Catalán, Enrique, Lorenzo, Jose Manuel, Lu, Jun, Tiwari, Brijesh K.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8671628/ https://www.ncbi.nlm.nih.gov/pubmed/34926559 http://dx.doi.org/10.3389/fnut.2021.812497

Ejemplares similares

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

Editorial: Food Bioactive Polysaccharides and Their Health Functions
por: Feng, Tao, et al.
Publicado: (2021)

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains
por: Knorr, Dietrich, et al.
Publicado: (2020)

Editorial: Rising stars in nutrition and food science technology: innovative research on nutritional marine foods
por: Wang, Yueqi, et al.
Publicado: (2023)

Natural sources and encapsulating materials for probiotics delivery systems: Recent applications and challenges in functional food development
por: Singh, Shubhi, et al.
Publicado: (2022)

Immunomodulatory effect of marine lipids on food allergy
por: Abril, Ana G., et al.
Publicado: (2023)

Editorial: The Effects of Food Processing on Food Components and Their Health Functions
por: Zheng, Jinkai, et al.
Publicado: (2022)

Developing algae as a sustainable food source
por: Diaz, Crisandra J., et al.
Publicado: (2023)

Editorial: Functional food ingredients and intestinal homeostasis
por: Li, Bo, et al.
Publicado: (2023)

Editorial: The future food analysis
por: Pan, Tao, et al.
Publicado: (2022)

Editorial: Functional Foods and Bioactive Food Ingredients in Prevention and Alleviation of Metabolic Syndrome
por: Torres, Sebastian, et al.
Publicado: (2021)

Editorial: The effects of food processing on food components and their health functions, Volume II
por: Zheng, Jinkai, et al.
Publicado: (2022)

Editorial: Food of the future: Algae and aquaculture
por: Lu, Qian, et al.
Publicado: (2023)

Editorial: Food of the future: underutilized foods
por: Sood, Salej, et al.
Publicado: (2023)

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

Editorial: Advances and trends in nutraceutical and functional plant-based food
por: Chen, Gengjun, et al.
Publicado: (2023)

Editorial: Rising stars in nutrition and food science technology: Development and utilization of active ingredients in food
por: Sun, Chanchan, et al.
Publicado: (2023)

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

Editorial: Food Proteomes: Beyond Their Nutritional Value
por: Gallart-Palau, Xavier, et al.
Publicado: (2021)

Editorial: Classification of foods according to their processing level
por: Sobral, Paulo José do Amaral, et al.
Publicado: (2023)

Editorial: Nanomaterials in food packaging
por: Garcia, Coralia V.
Publicado: (2022)

Editorial: Food of the future: insects
por: Mintah, Benjamin Kumah, et al.
Publicado: (2023)

Editorial: Women in food chemistry
por: Sultanbawa, Yasmina, et al.
Publicado: (2023)

Editorial: Food rich in phenolic compounds and their potential to fight obesity
por: Tang, Yao, et al.
Publicado: (2023)

Editorial: Functional Foods and Bioactive Compounds for Improving and Maintaining Digestive Health
por: Yanni, Amalia, et al.
Publicado: (2022)

Editorial: Advanced Strategies for the Plant Protection/Nutrition and Functional Food Production
por: Vinceković, Marko, et al.
Publicado: (2022)

Editorial: Functional foods, supplements, and dietary approaches in sports and clinical nutrition
por: Santos, Heitor O., et al.
Publicado: (2023)

Editorial: Methods in food chemistry and food science technology
por: Hernández-Ledesma, Blanca, et al.
Publicado: (2023)

Editorial: Agri-food innovations in the quest for food and environmental security
por: Thakur, Monika, et al.
Publicado: (2023)

Editorial: Functional and innovative food ingredients: assessment of analytical, microbiological and sensory aspects
por: Foligni, Roberta, et al.
Publicado: (2023)

Editorial: Exploring traditional functional fermented foods and beverages for alleviating malnutrition and diabetes
por: Otunola, Gloria Aderonke, et al.
Publicado: (2023)

Editorial: Sustainable Solutions in Food Technology
por: Cruz, Rui M. S., et al.
Publicado: (2022)

Editorial: Food Melanoidins: Chemistry and Nutrition
por: Nunes, Fernando M., et al.
Publicado: (2022)

Editorial: Rising stars in Food Chemistry
por: Chen, Shuai, et al.
Publicado: (2022)

Editorial: Global excellence in food chemistry
por: Bekhit, Alaa El-Din A., et al.
Publicado: (2022)

Editorial: Infant food and intestinal immunity
por: Ye, Yingwang, et al.
Publicado: (2022)

Editorial: Food, nutrition and microecological health
por: Yang, Xingbin, et al.
Publicado: (2023)

Editorial: Risk assessment of mycotoxins in food
por: El Darra, Nada, et al.
Publicado: (2023)

Editorial: Food bioactives: Cutting-edge methodologies for extraction and characterization
por: Pereira, Jorge A. M., et al.
Publicado: (2022)

Editorial: Food Loss and Waste: Not All Food Waste Is Created Equal
por: Espinoza Orias, Namy, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_anaq48urgck28dsv18no62tku8