Functional foods.

Nutraceuticals, glycemic health and type 2 diabetes by: (Language materials, printed)

Trends in personalized nutrition by: (Language materials, printed)

The role of alternative and innovative food ingredients and products in consumer wellness by: (Language materials, printed)

Food wastes and by-products = nutraceutical and health potential / by: (Language materials, printed)

Superfood and functional food : = processing and utilization / by: (Language materials, printed)

Trends in personalized nutrition / by: (Language materials, printed)

Nutraceuticals in health and disease prevention by: (Language materials, printed)

Nutrition for healthy skin = strategies for clinical and cosmetic practice / by: (Language materials, printed)

Nutraceuticals, glycemic health and type 2 diabetes by: (Language materials, printed)

Pulse foods = processing, quality and nutraceutical applications / by: (Language materials, printed)

Biotechnology in functional foods and nutraceuticals / by: (Language materials, printed)

Bioactive foods in promoting health = fruits and vegetables / by: (Language materials, printed)

Biotechnology in functional foods and nutraceuticals by: (Language materials, printed)

Probiotic foods in health and disease by: (Language materials, printed)

Bioactive foods and extracts = cancer treatment and prevention / by: (Language materials, printed)

Functional foods and cardiovascular disease by: (Language materials, printed)

Handbook of functional dairy products by: (Language materials, printed)

Bioprocesses and biotechnology for functional foods and nutraceuticals by: (Language materials, printed)

Inulin-type fructans = functional food ingredients / by: (Language materials, printed)

Nutraceuticals in health and disease prevention by: (Language materials, printed)

Phytosterols as functional food components and nutraceuticals by: (Language materials, printed)

Functional food carbohydrates by: (Language materials, printed)

Functional food ingredients and nutraceuticals = processing and technologies / by: (Language materials, printed)

Functional foods and biotechnology by: (Language materials, printed)

Anti-angiogenic functional and medicinal foods by: (Language materials, printed)

Marine nutraceuticals and functional foods by: (Language materials, printed)

Nutraceutical and specialty lipids and their co-products by: (Language materials, printed)

Probiotics in food safety and human health by: (Language materials, printed)

Phytoestrogens in functional foods by: (Language materials, printed)

Asian functional foods by: (Language materials, printed)

Handbook of functional lipids by: (Language materials, printed)

Carcinogenic and anticarcinogenic food components by: (Language materials, printed)

Vegetables, fruits, and herbs in health promotion by: (Language materials, printed)

Biotechnology in functional foods and nutraceuticals / by: (Language materials, printed)

Supercritical fluid extraction of nutraceuticals and bioactive compounds by: (Language materials, printed)

Marine products for healthcare = functional and bioactive nutraceutical compounds from the ocean / by: (Language materials, printed)

Tree nuts = composition, phytochemicals, and health effects / by: (Language materials, printed)

Handbook of prebiotics and probiotics ingredients = health benefits and food applications / by: (Language materials, printed)

Bioactive foods in promoting health = probiotics and prebiotics / by: (Language materials, printed)

The anticipation of converging industries = a concept applied to nutraceuticals and functional foods / by: (Language materials, printed)

Functional foods and nutraceuticals by: (Language materials, printed)

Nutraceuticals and cancer by: (Language materials, printed)

Ingredients in meat products = properties, functionality and applications / by: (Language materials, printed)

Microbial production of food ingredients, enzymes and nutraceuticals by: (Language materials, printed)

Designing functional foods = measuring and controlling food structure breakdown and nutrient absorption / by: (Language materials, printed)

Functional ingredients from algae for foods and nutraceuticals by: (Language materials, printed)

Bioactive nutriceuticals and food supplements in neurological and brain disease = prevention and therapy / by: (Language materials, printed)

Encapsulation technologies and delivery systems for food ingredients and nutraceuticals by: (Language materials, printed)

Dairy-derived ingredients = food and nutraceutical uses / by: (Language materials, printed)

Functional and speciality beverage technology by: (Language materials, printed)

Functional foods : = concept to product by: (Language materials, printed)

Nano- and microencapsulation for foods DUP_1 by: (Language materials, printed)

Nutraceutical and Functional Food Processing Technology DUP_1 by: (Language materials, printed)

Advances in natural medicines, nutraceuticals and neurocognition by: (Language materials, printed)

Innovation in healthy and functional foods by: (Language materials, printed)

Nano- and microencapsulation for foods by: (Language materials, printed)

Cereals and pulses = nutraceutical properties and health benefits / by: (Language materials, printed)

Nutraceutical and Functional Food Processing Technology by: (Language materials, printed)

Antioxidants and Functional Components in Aquatic Foods by: (Language materials, printed)

Bioactive nutriceuticals and food supplements in neurological and brain disease = prevention and therapy / by: (Language materials, printed)

Probiotics and prebiotics in food, nutrition and health by: (Language materials, printed)

Effect of milk fat globule size on the physical functionality of dairy products by: (Language materials, printed)

Anti-inflammatory nutraceuticals and chronic diseases by: (Language materials, printed)

Examining the development, regulation, and consumption of functional foods by: (Language materials, printed)

Exploring the nutrition and health benefits of functional foods by: (Language materials, printed)

Nutraceuticals : = efficacy, safety and toxicity / by: (Language materials, printed)

Developing new functional food and nutraceutical products / by: (Language materials, printed)

Nutraceuticals / by: (Language materials, printed)

超級能量果昔 by: (Language materials, printed)

Prebiotics and probiotics in human milk : = origins and functions of milk-borne oligosaccharides and bacteria / by: (Language materials, printed)

Functional foods and dietary supplements = processing effects and health benefits / by: (Language materials, printed)

Genomics, proteomics and metabolomics in nutraceuticals and functional foods by: (Language materials, printed)

Nanotechnology and functional foods = effective delivery of bioactive ingredients / by: (Language materials, printed)

Wild plants, mushrooms and nuts = functional food properties and applications / by: (Language materials, printed)

New polymers for encapsulation of nutraceutical compounds by: (Language materials, printed)

Dietary fiber functionality in food and nutraceuticals = from plant to gut / by: (Language materials, printed)

Olives and olive oil as functional foods = bioactivity, chemistry and processing / by: (Language materials, printed)

Nutraceuticals and human blood platelet function = applications in cardiovascular health / by: (Language materials, printed)

Functional starch and applications in food by: (Language materials, printed)

Functional food and human health by: (Language materials, printed)

Nutraceuticals in veterinary medicine by: (Language materials, printed)

Food by-product based functional food powders by: (Language materials, printed)