Development, Characterization, and Exploitation in Food Systems of Functional Ingredients Obtained from Artichoke By-Products Phenolic Extracts by Francesco Iervese, Arianna Paluzzi, Michela Cannas, Giulia D’Alessio, Antonio Piga, Carla Di Mattia

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Nutritional, Functional and Microbiological Potential of Andean <i>Lupinus mutabilis</i> and <i>Amaranthus</i> spp. in the Development of Healthy Foods—A Review by Orlando Meneses Quelal, Marco Burbano Pulles

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Research progress on fermentation of kefir and its application in disease prevention and adjuvant therapy by RUAN Hui, ZHU Yingying, LIN Simin, QIAN Xueqin, WANG Jing

Subjects: “…kefir|kefir grains|probiotics|fermentation technology|functional fermented foods…”
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Recent Progress in Application of Gel Beads for Stabilized Encapsulation and Enhanced Delivery of Functional Foods by CHEN Shuai, TIAN Wenni, XIAO Zhuonan, CHEN Shuyi, QIU Ran, HU Ronghai, LI Zhe, CHEN Peng, FANG Suqiong, XIAO Jie

Subjects: “…gel beads; preparation technology; functionalization; bioactive compounds; stabilization and delivery…”
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A Review of Different Modification Technologies for Dietary Fiber by YOU Yanzhi, SU Cuiyang, ZHANG Liang, LI Jinlong, DING Changhe, QIN Lizhe, CHEN Hua, HU Zhijun

Subjects: “…dietary fiber; agricultural by-products; modification technologies; functional characteristics; research progress…”
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