Foods of Plant Origin

• Egile nagusia: Netzel, Michael (auth)
• Beste egile batzuk: Sultanbawa, Yasmina (auth)
• Formatua: Baliabide elektronikoa Liburu kapitulua
• Hizkuntza: ingelesa
• Argitaratua: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Gaiak: Biology, life sciences; minerals; Allium sativum L.; vitamin A intake; value-added product; phytochemicals; antioxidant activity; FAO (Food and Agriculture Organization); stable isotope dilution assay; antioxidant capacity; volatile compounds; stir-frying; thioesters; Chenopodium quinoa; sinigrin; beta-carotene; EFSA (European Food Safety Authority); indigenous food; boiling; subtropical fruits; processing; organosulfur compounds; mineral availability; nutrients; orange fleshed sweet potato; kaempferol; composition; glycaemic index estimation; Brassica vegetables; retention; vitamin A; postharvest quality; underutilized crop; health; antimicrobial activity; porridge; Brassica; microwave vacuum drying; instant controlled pressure drop; vitamins; tropical fruits; bioactive compounds; UHPLC-QqQ-MS/MS; DRIs/DRVs (Dietary Reference Intakes/Dietary Reference Values) and AI (Adequate Intake); food preservation; polyphenols; conductive hydro-drying; sulforaphane; Australian grown garlic; Solanum tuberosum L.; gluten-free pasta; bakery products; LC-MS/MS; digestibility; skimmed milk; gari; feijoa fruit; Terminalia ferdinandiana; HPLC-DAD-ESI-MS/MS; protein quality; functional properties; folate; photo technology; Kakadu plum; dietary fibre; Capsicum annuum L.; fibre; thioacetals; esters; antioxidants; polyunsaturated fatty acids; vegetables; steaming; preservation; Artocarpus altilis; 'Ma'afala'; Acca sellowiana; plant food; freeze-drying; postharvest processing; propionate; proximate composition; iberin; shelf life; indigenous crop cultivar; starch; durian; Cassava
• Sarrera elektronikoa: DOAB: download the publication; DOAB: description of the publication

It is now well accepted that the consumption of plant-based foods is beneficial to human health. Fruits, vegetables, grains, and derived products can be excellent sources of minerals, vitamins, and fiber and usually have a favorable nutrient-to-energy ratio. Furthermore, plant foods are also a rich...