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Dipartimento di Bioscienze e tecnologie agro-alimentari e ambientali
Biotecnologie
Anno accademico 2022/2023
Opzionali
BILI22/23
Project work
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
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SodaPDF-protected-Qiao et al., 2021.pdf
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Annunci
Regolamento CE N. 178/2002
Regolamento UE N. 1381/2019-Modifica del Regolamento N. 178/2002
Regolamento CE N. 852/2004
Regolamento UE N. 1169/2011
Regolamento CE N. 1924/2006
Regolamento CE N. 1925/2006
Principi della legislazione alimentare
Sistema HACCP
Carotenoidi - Vit A
Licopene
Polifenoli
Effetti benefici degli A.F.
Health and Nutrition Claims
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
An international regulatory review of food health-related claims in functional food products labeling
Functionalization of pasta through the incorporation of bioactive compounds from agri-food by-products: Fundamentals, opportunities, and drawbacks
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