Functional Food Ingredients from Plants: Volume 90

Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health. Updates to this release include sections on Natural antioxidants of plant origin, Dietary fiber sources, The impact of molecular interactions with phenolic compounds on food polysaccharides functionality, Plant phenolics as functional ingredients, Pigments and vitamins from plants as functional ingredients, Glucosinolates fate from plants to consumer, and more.

• Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
• Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
• Encompasses a broad view of the topics at hand

Isabel C.F.R. Ferreira is at Polytechnic Institute of Bragança, Portugal

Lillian Barros is a Principal Researcher and Vice-Coordinator of CIMO at the Polytechnic Institute of Bragança (IPB), Portugal. She has co-authored more than 870 scientific articles and registered approximately 13 patents. Her research targets the extraction, characterization, and recovery of functional molecules from natural products, alongside their subsequent application across the food supply chain. She has also edited several books for leading international publishers, including Elsevier.