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Indigenous Fermented Foods for the Tropics
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections prov...
Ilustres da Maia -Biografias Volume III
À fundação da nacionalidade esteve ligado o nome de nome de Gonçalo Mendes da Maia, ilustre maiato que ficou conhecido para a História como O Lidador. Desde essa época longínqua até à atualidade, foram inúmeros os maiatos que se distinguiram e tiveram um papel relevante e de destaque nas mais diversas áreas, nomeadamente na área da política, da economia, do desporto, das artes, na área social e em outras áreas ligadas ao humanismo e à filantropia. No III Volume de Ilustres da Maia – Biografias, continuamos a registar para a posteridade a biografia e os feitos de alguns ilustres da nossa terra. Neste contexto, fazemos um destaque especial sobre o antigo Mosteiro de Moreira da Maia, bem como sobre as Aparições de Fátima.
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Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables. The book presents a comprehensive overview on a variety of topics, including inflorescence, flowers and flower buds (broccoli, cauliflower, cabbage), bulb, stem and stalk (onion, celery, asparagus, celery), leaves (watercress, lettuce, spinach), fruit and seed (peppers, squash, tomato, eggplant, green beans), roots and tubers (red beet, carrots, radish), and fruits, such as citrus (orange, lemon, grapefruit), berries (blackberry, strawberry, lingonberry, bayberry, blueberry), melons (pumpkin, watermelon), and more. Each chapter, contributed by an international expert in the field, also discusses the factors influencing antioxidant content, such as genotype, environmental variation and agronomic conditions.
