Functional Properties of Foods and Beverages-Reference-Cited by-同舟云学术

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Functional Properties of Foods and Beverages

Published:2024-08-30 Issue:17 Volume:13 Page:2763
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Abbasi Arshad Mehmood¹^ORCID,Guo Xinbo²^ORCID,Chen Yongsheng³^ORCID

Affiliation:

1. Department of Environmental Sciences, COMSATS University Islamabad, Abbottabad Campus, Abbottabad 22060, Pakistan

2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510006, China

3. Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China

Abstract

The conception “Let food be thy medicine and medicine be thy food” introduced by the father of medicine “Hippocrates” highlights the significance of bioactive substances in human health [...]

Publisher

MDPI AG

Link

https://www.mdpi.com/2304-8158/13/17/2763/pdf

Reference6 articles.

1. Mallor, C., Bertolín, J.R., Paracuellos, P., and Juan, T. (2023). Nutraceutical Potential of Leafy Vegetables Landraces at Microgreen, Baby, and Adult Stages of Development. Foods, 12.

2. Microgreens: A Next Generation Nutraceutical for Multiple Disease Management and Health Promotion;Rizvi;Genet. Resour. Crop Evol.,2023

3. Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective;Gupta;Food Res. Int.,2023

4. Sorrenti, V., Burò, I., Consoli, V., and Vanella, L. (2023). Recent advances in health benefits of bioactive compounds from food wastes and by-products: Biochemical aspects. Int. J. Mol. Sci., 24.

5. Current prospects of nutraceuticals: A review;Sachdeva;Curr. Pharm. Biotechnol.,2020

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