Plant Food Residues as a Source of Nutraceuticals and Functional Foods
TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece
Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea
Laboratory of Organometallics, Catalysis and Ordered Materials, State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan 430070, China
National Research Tomsk Polytechnic University, Lenin Avenue 30, Tomsk 634050, Russia
Author to whom correspondence should be addressed.
Academic Editor: Costas Stathopoulos
Received: 11 November 2016 / Revised: 30 November 2016 / Accepted: 2 December 2016 / Published: 10 December 2016
This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles.
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MDPI and ACS Style
Varzakas, T.; Zakynthinos, G.; Verpoort, F. Plant Food Residues as a Source of Nutraceuticals and Functional Foods. Foods 2016, 5, 88.
Varzakas T, Zakynthinos G, Verpoort F. Plant Food Residues as a Source of Nutraceuticals and Functional Foods. Foods. 2016; 5(4):88.
Varzakas, Theodoros; Zakynthinos, George; Verpoort, Francis. 2016. "Plant Food Residues as a Source of Nutraceuticals and Functional Foods." Foods 5, no. 4: 88.
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