Bioactive Molecules with Healthy Features to Food and Non-food Applications
The main aim of this Special Issue is to provide an overview of recent advances in the processing, characterization, structure-activity links, and applications of natural bioactive molecules from a wide range of sources. The incorporation of these bioactive compounds in innovative functional matrice...
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| Other Authors: | , |
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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 653 | |a Gaba | ||
| 653 | |a Gaba-rich product | ||
| 653 | |a health benefit | ||
| 653 | |a Nibea japonica | ||
| 653 | |a marine collagen peptides | ||
| 653 | |a proliferation | ||
| 653 | |a wound healing | ||
| 653 | |a processing by-products | ||
| 653 | |a Meretrix meretrix oligopeptides | ||
| 653 | |a cyclophosphamide | ||
| 653 | |a immunomodulatory | ||
| 653 | |a immune-deficient mice | ||
| 653 | |a Cytisus scoparius | ||
| 653 | |a Pleurotus ostreatus | ||
| 653 | |a Brassica rapa | ||
| 653 | |a Quercus robur | ||
| 653 | |a sun creams | ||
| 653 | |a thermal spring waters | ||
| 653 | |a fermentation | ||
| 653 | |a fermented foods | ||
| 653 | |a whole grains | ||
| 653 | |a health benefits | ||
| 653 | |a phenolic compounds | ||
| 653 | |a antioxidant activity | ||
| 653 | |a bee products | ||
| 653 | |a bioactive molecules | ||
| 653 | |a cosmetics | ||
| 653 | |a emulsion | ||
| 653 | |a functional matrices | ||
| 653 | |a honey | ||
| 653 | |a hydration | ||
| 653 | |a organoleptic properties | ||
| 653 | |a transepidermal water loss | ||
| 653 | |a bioactive peptides | ||
| 653 | |a in vitro gastrointestinal digestion | ||
| 653 | |a fish byproduct hydrolysate | ||
| 653 | |a cholecystokinin | ||
| 653 | |a glucagon-like peptide 1 | ||
| 653 | |a DPP-IV inhibitory peptides | ||
| 653 | |a Taxus baccata L. red arils | ||
| 653 | |a polymethylene-interrupted fatty acids | ||
| 653 | |a α-linolenic acid | ||
| 653 | |a nutritional value | ||
| 653 | |a amino acids | ||
| 653 | |a elements | ||
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| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/77027 |7 0 |z DOAB: description of the publication |