Nutraceutical and Functional Food Components

1. Introduction

2. Proteins, Peptides and Amino Acids

3. Carbohydrates

4. Lipids

5. Minerals

6. Vitamins

7. Polyphenols

8. Carotenoids

9. Food Aroma Compounds

10. Conventional and Innovative Processing in the Stability of Glucosinolates

11. Betalains

12. Emerging food processing technologies - probiotics and prebiotics

13. Enzymes

14. Interaction of Compounds

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• Tecnologia dos alimentos e bebidas

?Betacyanins; Betalains; Betaxanthins; Bioaccessibility; Bioactive properties; Bioactivity; Bioavailability; Bioavailaiblity; Biological activities; Biosensors; Carbohydrates; Carotenoids; Catalyst; Cold plasma; Conventional and emerging technologies; Cooking; Cruciferous foods; Delivery systems; ELISA; Emerging; Emerging technologies; Enzymes; Extraction; Extraction processes; Extraction technologies; Food; Food aroma; Food processing; Food protein; Functional; Functional foods; Functional ingredients; Functional properties; Glucosinolate; Health; High-pressure homogenization; High-pressure processing; Iron; Isothiocyanate; Isothiocyanates; Legislation; Lipid processing; Metabolism; Minerals; Modification; Myrosinase; Natural colorants; Nonthermal processing; Nutraceuticals; Nutritional; Nutritional properties; Ohmic heating; Oxidation and stability; Physico-chemical properties; Physiology; Polymerase; Polyphenols; Prebiotics; Probiotic cells; Processing; Processing technologies; Protein; Pulsed electric field; Purification; Sensory properties; Shelf-life; Stability; Stabilization methods; Supplement; Thermal degradation; Ultrasound; Vitamins; Zinc and calcium