Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds
Само за регистроване кориснике
2023
Аутори
Vidović, BojanaMarčetić, Mirjana
Đuriš, Jelena
Milinčić, Danijel
Kostić, Aleksandar
Pešić, Mirjana
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Apart from traditional medicine use, the fruit of Lycium barbarum L., known as red goji berry or wolfberry, is recognized and consumed as a functional food. Beyond nutritional properties, goji berry exerts many biological activities and health-promoting effects due to wide-range phytochemicals. Rising global popularity and high demand have spread the production of goji berries from traditional Asian regions into various parts of the world. In addition, other native species, as Lycium ruthenicum Murr., or black goji berry, also have been started to generate attention by the scientific community as a valuable source of nutritional and functional components. This chapter reviews data on nutritional value and bioactive compounds of red and black goji berries from different regions, highlighting the influence of many pre-harvest and post-harvest factors that affect their chemical compositions, sensory quality, and bioactivities.
Кључне речи:
Bioactive compounds / Carotenoids / Characterization / Extraction / Fruits / Goji berries / Lycium barbarum L. / Lycium ruthenicum Murr. / Nutritional value / Phytosterols / Polyphenols / Polysaccharides / Stability / VitaminsИзвор:
Sustainable Food Science - A Comprehensive Approach, 2023, 1-4, V3-247-V3-262Издавач:
- Elsevier
Напомена:
- Poglavlje u knjizi međunarodnog značaja (M14)
DOI: 10.1016/B978-0-12-823960-5.00031-7
ISBN: 978-012824166-0
Scopus: 2-s2.0-85151948774
Институција/група
PharmacyTY - CHAP AU - Vidović, Bojana AU - Marčetić, Mirjana AU - Đuriš, Jelena AU - Milinčić, Danijel AU - Kostić, Aleksandar AU - Pešić, Mirjana PY - 2023 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5270 AB - Apart from traditional medicine use, the fruit of Lycium barbarum L., known as red goji berry or wolfberry, is recognized and consumed as a functional food. Beyond nutritional properties, goji berry exerts many biological activities and health-promoting effects due to wide-range phytochemicals. Rising global popularity and high demand have spread the production of goji berries from traditional Asian regions into various parts of the world. In addition, other native species, as Lycium ruthenicum Murr., or black goji berry, also have been started to generate attention by the scientific community as a valuable source of nutritional and functional components. This chapter reviews data on nutritional value and bioactive compounds of red and black goji berries from different regions, highlighting the influence of many pre-harvest and post-harvest factors that affect their chemical compositions, sensory quality, and bioactivities. PB - Elsevier T2 - Sustainable Food Science - A Comprehensive Approach T1 - Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds VL - 1-4 SP - V3-247 EP - V3-262 DO - 10.1016/B978-0-12-823960-5.00031-7 ER -
@inbook{ author = "Vidović, Bojana and Marčetić, Mirjana and Đuriš, Jelena and Milinčić, Danijel and Kostić, Aleksandar and Pešić, Mirjana", year = "2023", abstract = "Apart from traditional medicine use, the fruit of Lycium barbarum L., known as red goji berry or wolfberry, is recognized and consumed as a functional food. Beyond nutritional properties, goji berry exerts many biological activities and health-promoting effects due to wide-range phytochemicals. Rising global popularity and high demand have spread the production of goji berries from traditional Asian regions into various parts of the world. In addition, other native species, as Lycium ruthenicum Murr., or black goji berry, also have been started to generate attention by the scientific community as a valuable source of nutritional and functional components. This chapter reviews data on nutritional value and bioactive compounds of red and black goji berries from different regions, highlighting the influence of many pre-harvest and post-harvest factors that affect their chemical compositions, sensory quality, and bioactivities.", publisher = "Elsevier", journal = "Sustainable Food Science - A Comprehensive Approach", booktitle = "Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds", volume = "1-4", pages = "V3-247-V3-262", doi = "10.1016/B978-0-12-823960-5.00031-7" }
Vidović, B., Marčetić, M., Đuriš, J., Milinčić, D., Kostić, A.,& Pešić, M.. (2023). Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds. in Sustainable Food Science - A Comprehensive Approach Elsevier., 1-4, V3-247-V3-262. https://doi.org/10.1016/B978-0-12-823960-5.00031-7
Vidović B, Marčetić M, Đuriš J, Milinčić D, Kostić A, Pešić M. Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds. in Sustainable Food Science - A Comprehensive Approach. 2023;1-4:V3-247-V3-262. doi:10.1016/B978-0-12-823960-5.00031-7 .
Vidović, Bojana, Marčetić, Mirjana, Đuriš, Jelena, Milinčić, Danijel, Kostić, Aleksandar, Pešić, Mirjana, "Goji Berries: Valuable Sources of Nutrients and Bioactive Compounds" in Sustainable Food Science - A Comprehensive Approach, 1-4 (2023):V3-247-V3-262, https://doi.org/10.1016/B978-0-12-823960-5.00031-7 . .