2021_22
Educational guide 
Faculty of Oenology
A A 
 
Bachelor's Degree in Biotechnology (2009)
 Subjects
  FUNCTIONAL FOODS, BIOACTIVE COMPOUNDS AND NUTRACEUTICALS
   Sources of information
Basic

Hasler, C. M., Functional foods: Their role in disease prevention and health promotion. Scientific Status Summary. Food Tech. 52(11):63-70, , 1998

Schmidl, M.K. and Labuza, T.P. , Essentials of functional foods, Aspen Press. Minnessota, 2003

Blade et al., Proanthocyanidins in health and disease. BioFactors 42(1): 5-12, , 2016

J.N. Govil, Manohar Pathak, Flavonoids and Antioxidants in Recent Progress in Medicinal Plants (volume 40), , 2016

Michael P. Doyle and Larry R. Beuchat, Food microbiology : fundamentals and frontiers. Cap. 42, Michael P. Doyle and Larry R. Beuchat, 3d ed, ASM press 2007.

Susan Sungsoo Cho, E. Terry Finocchiaro, Handbook of prebiotics and probiotics ingredients : health benefits and food applications , Susan Sungsoo Cho, E. Terry Finocchiaro., CRC Press 2010.

Shelly Jardine, Prebiotics and probiotics, Shelly Jardine, Wiley-Blackwell, 2009.

Hasler, C. M. (1998). Functional foods: Their role in disease prevention and health promotion. Scientific Status Summary. Food Tech. 52(11):63-70.

Roberfroid M.(2002). Aliments fonctionnels. Collection Sciences & Techniques agroalimentaires. Editions Tec&Doc. ParĂ­s.

Schmidl M.K. and T.P. Labuza.(2003). Essentials of functional foods. Aspen Press. Minnessota

Complementary