Functional Properties of Traditional Foods

<div>Part I: General Functional Properties of Foods.- 1. Functional Aspects of Antioxidants in Traditional Food.- 2. Probiotics and Prebiotics in Traditional Food.-3. Bioenrichment of Vitamin B12 in Fermented Foods.- 4. The Potential Health Benefits of Traditional Thai Fermented Foods and Beverages.- 5. Traditional Slovak Products as Functional Foods.- 6. Functional and Nutritional Properties of Some Turkish Traditional Foods.- Part II: Functional Properties of Cereal and Flour Foods.- 7. Functional Aspects of Carob Flour.- 8. Salvia Hispanica: Nutritional and Functional Potential.- 9. Cañahua: An Ancient Grain for New Foods.- 10. Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour.- 11. Functional and Beneficial Properties of corn Tortilla.- 12. Boza a Traditional Cereal-Based Fermented Beverage; a Rich Source of Probiotics and Bacteriocin Producing Lactic Acid Bacteria.- 13. Nutraceutical Properties of Amaranth and Chia Seeds.- 14. Biofunctionality of Chia (<Salvia hispanica L.) Protein Hydrolysates.- Part III: Functional Properties of Fruits and Other Plant Foods.- 15. Forgotten and Less Utilized Plant Species as Functional Food Resources.- 16. Antioxidant Properties and Health Benefits of Date Seeds.- 17. Antioxidant Capacity of Capsicum chinense Genotypes.- 18. Functional Components and Medicinal Pro</div>perties of Cactus Products.- 19. Chios Mastic Gum and its Food Applications.- 20. Capsicum chinense: Composition and Functional Properties.- 21. Nuts and Dried Fruits Potential as Functional Foods.- 22. Functional Food and Sustainable Development Once Met in The Argan Forest: The Tale Of The Argan Oil.- Part V: Honey and Beverages with Functional Properties.- 23. Functional and Nutritional Properties of Different Types of Slovenian Honey.- 24. Functional Properties of Honey and Some Traditional Honey Products from Portugal.- 25. Functional Aspects of Tea Camellia sinensis as Traditional Beverage.- 26. HorchataDe Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive and Functional Attributes.