Plant Bioactive Compounds in Foods and Food Packages

Ginés Benito Martínez-Hernández; Amaury Taboada-Rodríguez; Fulgencio Marin-Iniesta

doi:10.3390/foods13091419

Foods (May 2024)

Plant Bioactive Compounds in Foods and Food Packages

Ginés Benito Martínez-Hernández,
Amaury Taboada-Rodríguez,
Fulgencio Marin-Iniesta

Affiliations

Ginés Benito Martínez-Hernández: Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain
Amaury Taboada-Rodríguez: Agrosingularity, Calle Pintor Aurelio Pérez, 12, 30006 Murcia, Spain
Fulgencio Marin-Iniesta: Group of Research Food Biotechnology-BTA, Department of Food Science, Nutrition and Bromatology, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain

DOI: https://doi.org/10.3390/foods13091419
Journal volume & issue: Vol. 13, no. 9
p. 1419

Abstract

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There has been growing interest in the use of numerous plant bioactive compounds (PBCs) in food and nutrition technology due to their properties that promote human health by reducing the risk of various serious diseases [...]

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Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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