Rocio Campos-Vega - Molecular Mechanisms of Functional Food

1. Chapter 1
2. Chapter 2
3. Chapter 3
4. Chapter 4
5. Chapter 5
6. Chapter 6
7. Chapter 7
8. Chapter 9
9. Chapter 10
10. Chapter 11
11. Chapter 12
12. Chapter 13
13. Chapter 14
14. Chapter 15
15. Chapter 16
16. Chapter 17

1. Chapter 1
2. Chapter 2
3. Chapter 3
4. Chapter 4
5. Chapter 5
6. Chapter 6
7. Chapter 7
8. Chapter 8
9. Chapter 9
10. Chapter 10
11. Chapter 11
12. Chapter 12
13. Chapter 13
14. Chapter 14
15. Chapter 15
16. Chapter 16
17. Chapter 17

Edited by

Rocio CamposVega

Postgraduate Program in Food of the Center of the Republic (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autnoma de Quertaro, Santiago de Quertaro, Mexico

B. Dave Oomah

(Retired) Formerly with Summerland Research and Development Centre, Agriculture and AgriFood Canada, Summerland, BC, Canada

This edition first published 2023
2023 John Wiley & Sons Ltd.

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The right of Rocio CamposVega and B. Dave Oomah to be identified as the author(s) of the editorial material in this work has been asserted in accordance with law.

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Library of Congress Cataloging-in-Publication Data
Names: Campos-Vega, Rocio, editor. | Oomah, B. D. (B. Dave), editor.
Title: Molecular mechanisms of functional food / edited by Rocio Campos-Vega, B. Dave Oomah.
Description: Hoboken, NJ : Wiley, 2022. | Includes bibliographical references and index.
Identifiers: LCCN 2022033406 (print) | LCCN 2022033407 (ebook) | ISBN 9781119804024 (hardback) | ISBN 9781119804031 (adobe pdf) | ISBN 9781119804048 (epub)
Subjects: LCSH: Functional foods. | Bioactive compounds.
Classification: LCC QP144.F85 M65 2022 (print) | LCC QP144.F85 (ebook) | DDC 613.2dc23/eng/20220830
LC record available at https://lccn.loc.gov/2022033406
LC ebook record available at https://lccn.loc.gov/2022033407

Cover Design: Wiley
Cover Image: Piyaset/Shutterstock; avoferten/Shutterstock; gresei/Shutterstock; Dr Feelgood/Getty Images; VladKK/Shutterstock

Cristbal N. Aguilar
Food Research Department School of Chemistry Universidad Autnoma de Coahuila Saltillo, Mexico

Clara Albano
Institute of Sciences of Food Production (ISPA), CNR, Lecce, Italy

Priscila Zaczuk Bassinello
Embrapa Rice and Beans Santo Antnio de Gois, Gois, Brazil

Juliana Aparecida Correira Bento
School of Agronomy Federal University of Gois (UFG)
Goinia, Brazil

Irshad Ul Haq Bhat
Department of Applied Sciences, Chemistry Section
University of Technology and Applied Sciences
AlKhuwair, Muscat, Oman

Rajeev Bhat
ERAChair for Food (By) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Tartu,
Estonia, EU

Federica Blando
Institute of Sciences of Food Production (ISPA), CNR, Lecce, Italy

Cheyenne Braojos
Department of Agricultural Chemistry and Food Science Universidad Autnoma de Madrid,
Madrid, Spain

Martn CaldernJurez
Plan de Estudios Combinados en Medicina, National Autonomous University of Mexico,
Faculty of Medicine, Mexico City, Mexico

Pedro de Souza Freitas Campos
Bioprocess Laboratory
Food Science and Nutrition Department,
School of Engineering,
University of Campinas,
Campinas, SP, Brazil

Rocio CamposVega
Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC),
Research and Graduate Studies in Food Science,
School of Chemistry,
Universidad Autnoma de Queretaro (UAQ),
Queretaro, Mexico

Silvia Caas
Department of Agricultural Chemistry and Food Science,
Universidad Autnoma de Madrid,
Madrid, Spain

Paz CanoMuoz
Department of Agricultural Chemistry and Food Science,
Universidad Autnoma de Madrid,
Madrid, Spain

Anaberta CardadorMartnez
Escuela de Ingenieria y Ciencias,
Departamento de Bioingenierias,
Tecnologico de Monterrey,
Queretaro, Mexico