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Foods 2016, 5(4), 88; doi:10.3390/foods5040088

Plant Food Residues as a Source of Nutraceuticals and Functional Foods

1
TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece
2
Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea
3
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
4
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 article belongs to the Special Issue Utilisation of Plant Food Waste)
View Full-Text   |   Download PDF [326 KB, uploaded 10 December 2016]

Abstract

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. View Full-Text
Keywords: plant; vegetable; food residues; nutraceuticals; functional foods plant; vegetable; food residues; nutraceuticals; functional foods
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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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.

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