Functional Properties of Traditional Foods

Part I: General Functional Properties of Foods

1. Functional Aspects of Antioxidants in Traditional Food

Anna Gramza-Michalowska, and Dominik Kmiecik

2. Probiotics and Prebiotics in Traditional Food

Anna Gramza-Michalowska

3. Bioenrichment of Vitamin B12 in Fermented Foods

Busaba Yongsmith, Vichien Kitpreechavanich, Janpan Tansiitiaroenkun, Warawut Krusong

4. The Potential Health Benefits of

Traditional Thai Fermented Foods and Beverages

Sudsai Trevanich, Supunnikar Sribuathong and Damkerng Bundidamorn

5. Traditional Slovak Products as Functional Foods

Dezider Toth, Jan Brindza, Elena Panghyova, Stanislav Silhar

6. Functional and Nutritional Properties of Some Turkish Traditional Foods

Fahrettin Gögüs, Semih Ötles, Ferruh Erdogdu, Beraat Özçelik

Part II: Functional Properties of Cereal and Flour Foods

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7. Functional Aspects of Carob Flour

Maria Cecilia Puppo and Daniel Pablo Ribotta

8. Salvia Hispanica: Nutritional and Functional Potential

Maira Rubí Segura Campos, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

9. Cañahua: An Ancient Grain for New Foods

Gabriela T. Pérez, M. Eugenia Steffolani and Alberto E. León

10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour

Maira Ru

bí

Segura Campos, Luis Antonio Chel-Guerrero, Arturo Francisco Castellanos-Ruelas, David Abram Betancur-Ancona

11. Functional and Beneficial Properties of corn Tortilla

Luis Arturo Bello-Perez, Perla Osorio-Díaz, Edith Agama-Acevedo, Rosalia A. Gonzalez-Soto.

12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria

Johan W. von Mollendorff, Manuela Vaz- Velho and Svetoslav D. Todorov

13. Nutraceutical Properties of Amaranth and Chia Seeds

María Armida Patricia Porras Loaiza, Aurelio López-Malo, Maria Teresa Jiménez Munguía

14. Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates

Maira Rubí Segura Campos, Luis Antonio Chel-Guerrero, José Gabriel Rosado-Rubio, David Abram Betancur-Ancona

Part III: Functional Properties of Fruits and Other Plant Foods

15. Forgotten and Less Utilized Plant Species as Functional Food Resources

Jan Brindza, Dezider Toth, Peter Brindza, Olga Grygorieva, Jan Sajbidor, and Lucia Kucelova.

16. Antioxidant Properties and Health Benefits of Date Seeds

Moran Brouk and Ayelet Fishman

17. Antioxidant Capacity of Capsicum chinense Genotypes

Karen Ramírez-Gómez, Yolanda Moguel-Ordoñez, Maira Rubí Segura C

ampos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

18. Functional Components and Medicinal Properties of Cactus Products

Laura Iturriaga and Monica Nazareno

19. Chios Mastic Gum and its Food Applications

Adamantini Paraskevopoulou and Vassilios Kiosseoglou

20. Capsicum chinense: Composition and Functional Properties

Maira Rubí Segura Campos, Jorge Carlos Ruiz-Ruiz, Luis Antonio Chel-Guerrero, David Abram Betancur-Ancona

21. Nuts and Dried Fruits Potential as Functional Foods

Marta Magalhaes, Dora Santos, S. Marília Castro and Cristina L. M. Silva

22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil

Dom Guillaume, and Zoubida Charrouf

Part V: Honey and Beverages with Functional Properties

23. Functional and Nutritional Properties of Different Types of Slovenian Honey

Mojca Korosec, Jasna Bertoncelj, Terezija Golob, Urska Kropf

24. Functional Properties of Honey and Some Traditional Honey Products from Portugal

Teresa Cavaco and Ana Cristina Figueira

25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage

Anna Gramza-Michalowska

26. Horchata De Chufa: A Traditional Spanish

Beverage with Exceptional Organoleptic, Nutritive and Functional Attributes

Eugenia Martin-E

sparza and Chelo Gonzalez-Martinez