Food Science & Nutrition

Factors Affecting the Bioaccessibility and Bioavailability of Bioactive Compounds

Bioactive compounds are found in fruits, vegetables and whole grains. They include an extremely heterogeneous class of compounds... Read more

Food Science & Nutrition

“Olive Mill Waste” Book Presentations & Author Team Acknowledgments

After its launch five months ago, the Olive Mill Waste book is continuously raising interest among researchers, academics,... Read more

Food Science & Nutrition

Presentation of “Nutraceutical and Functional Food Components” & Author Team Acknowledgments

After its launch five months ago, the Nutraceutical and Functional Food Components book is continuously raising interest among... Read more

Food Science & Nutrition

Is Olive a Medicine?

Olive oil, the product of olive fruit extraction, is the pillar of Mediterranean diet and its consumption is... Read more

Food Science & Nutrition

What is the Difference Between Bioavailability Bioaccessibility and Bioactivity of Food Components?

The preparation of foods fortified with functional components requires integration of diverse aspects under evaluation. These include selecting... Read more

Food Science & Nutrition

Nutraceuticals and Functional Components in Nutrition and Food Products

Foods contain major and minor components as well as bioactive compounds (e.g. antioxidants, peptides, carbohydrates, lipids, glucosinolates) that... Read more

Final Review

How do Emerging Processing Technologies Affect Nutraceuticals and Functional Food Components?

Foods contain major and minor components as well as bioactive compounds that are of primary importance for human... Read more

Food Science & Nutrition

Olive Mill Waste: Time for Economically Feasible Solutions

The cultivation of olives and the production of olive oil have deep roots in the history of Mediterranean... Read more

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