| Item Description: | <p>1. Phytonutrients: structure-function relationship, health benefits, stability, and fate during processing</p> <p>2. Traditional uses 3. Consumption of rich/enrich phytonutrients food and their relationship with health status of population 4. Disease modifying effects of phytonutrients at gene levels 5. Bioavailability and safety of phytonutrients 6. Potential risks of phytonutrients associated with high-doseor long-term use 7. Nutritional and bioactive characterization of unexploredfood rich in phytonutrients</p> <p>8. Colored phytonutrients: Role and applications in the functionalfoods of anthocyanins</p> <p>9. Development of new food products based on phytonutrients</p> <p>10. Optimization of extraction methodologies and purification technologies to recover phytonutrients from food</p> <p>11. Analytical methods focused on studying phytonutrients in food</p> |
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