TY - CHAP A1 - Oluwafemi Ayodeji Adebo A2 - Patrick Berka Njobeh A3 - Janet Adeyinka Adebiyi A4 - Sefater Gbashi A5 - Eugenie Kayitesi ED1 - Maria Chavarri Hueda Y1 - 2017-08-02 PY - 2017 T1 - Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods N2 - In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet. BT - Functional Food SP - Ch. 11 UR - https://doi.org/10.5772/intechopen.69171 DO - 10.5772/intechopen.69171 SN - 978-953-51-3440-4 PB - IntechOpen CY - Rijeka Y2 - 2021-01-25 ER -