An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal

Trends in Food Science and Technology

Volumn 62, Issue , 2017, Pages 13-22

  Granato, Daniel ^a   Nunes, Domingos Sávio ^a   Barba, Francisco J ^b  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Antioxidant activity; Chemical compounds; Experimental nutrition; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; CHEMICAL COMPOUNDS; EFFLUENT TREATMENT; ELECTRIC FIELDS; EXTRACTION; NUTRITION; PLANT EXTRACTS; PLANTS (BOTANY); SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

ANTI-OXIDANT ACTIVITIES; FUNCTIONAL PROPERTIES; INTEGRATED STRATEGY; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PULSED ELECTRIC FIELD; STATISTICAL CORRELATION; TOXICOLOGICAL EFFECTS;

FUNCTIONAL FOOD;

EID: 85013093707     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.12.010     Document Type: Review

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