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L-ARGININE-ENRICHED APPLES AND DIABETES CONTROL

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dc.creatorJESENIA MARIANELA ACURIO JÁCOME
dc.creatorCARLOS ALONSO ESCUDERO OROZCO
dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2016
dc.date.accessioned2025-01-10T14:32:14Z
dc.date.available2025-01-10T14:32:14Z
dc.date.issued2016
dc.description.abstractFUNCTIONAL FOODS ARE ALIMENTS THAT ARE THOUGHT TO HAVE PHYSIOLOGICAL BENEFITS AND/OR REDUCE THE RISK OF CHRONIC DISEASE, BEYOND THEIR BASIC NUTRITIONAL FUNCTIONS, WHICH COULD BE PRODUCED BY ADDING NEW INGREDIENTS OR MORE OF EXISTING INGREDIENTS USING FOOD ENGINEERING TECHNIQUES. IN THIS REGARD, INCREASING HEALTH CONSCIOUSNESS WORLDWIDE HAS BEEN ONE OF THE MOST STIMULATING FACTORS FOR RAPID GLOBAL GROWTH OF THE FUNCTIONAL FOOD INDUSTRY (HASLER, J AM COLL NUTR 19:499S?506S, 2000). THEN, DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS IS A GROWING RESEARCH NICHE WORLDWIDE.
dc.formatapplication/pdf
dc.identifier.doi10.1007/978-3-319-26009-9_33
dc.identifier.issn2628-197X
dc.identifier.issn2628-1961
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/7861
dc.languagespa
dc.publisherNUTRITION AND HEALTH
dc.relation.uri10.1007/978-3-319-26009-9_33
dc.rightsPUBLICADA
dc.titleL-ARGININE-ENRICHED APPLES AND DIABETES CONTROL
dc.title.alternativeMANZANAS ENRIQUECIDAS CON ARGININA Y CONTROL DE LA DIABETES
dc.typeCAPÍTULO DE LIBRO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS BASICAS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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