**Author details**

Filomena Nazzaro1 \*, Florinda Fratianni1 , Antonio d'Acierno1 , Raffaele Coppola<sup>2</sup> , Fernando Jesus Ayala-Zavala<sup>3</sup> , Adriano Gomez da Cruz4 and Vincenzo De Feo5

1 Institute of Food Science, CNR-ISA, Avellino, Italy

2 DiAAA, Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy

3 Center for Research in Nutrition and Development (CIAD AC), Hermosillo, Mexico

4 Department of Food Engineering, State University of Ponta Grossa (UEPG), Ponta Grossa, Brazil

5 Department of Pharmacy, University of Salerno, Fisciano (Salerno), Italy

\*Address all correspondence to: filomena.nazzaro@cnr.it

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
