Anexos
- Alimentos funcionais: conceitos, definições, aplicações e legislação
- Functional food. Product development, marketing and consumer acceptance—A review
- Prebiotics as functional foods: A review
- Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristic
- Inulin, a flexible oligosaccharide. II: Review of its pharmaceutical applications
- Canola proteins: composition, extraction, functional properties, bioactivity, applications as a food ingredient and allergenicity – A practical and critical review
- Sunflower proteins: overview of their physicochemical, structural and functional properties
- Plant-based milk alternatives an emerging segment of functional beverages: a review
- Essential fatty acids as functional components of foods- a review
- Walnut and almond oil screw-press extraction at industrial scale: Effects of process parameters on oil yield and quality
- Main properties of steviol glycosides and their potential in the food industry: a review
- Plant sterol enriched functional food and atherosclerosis
- Plant stanol content remains stable during storage of cholesterol lowering functional foods
- Carotenoid extraction methods: A review of recent developments
- Hepatoprotective effect of silymarin
- Tocopherol content in edible plant oils
- Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
- Caffeine (1,3,7-trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory Matters
- Pharmacological Foundations of Cannabis Chemovars
- Food industry by-products used as functional ingredients of bakery products