Extractable and Non-Extractable Antioxidants
The Special Issue "Extractable and Non-Extractable Antioxidants" gives an updated view on antioxidants-both in their extractable and non-extractable form-in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential benef...
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| Format: | Electronic Book Chapter |
| Language: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
2019
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 100 | 1 | |a Lucarini, Massimo |4 auth | |
| 700 | 1 | |a Durazzo, Alessandra |4 auth | |
| 245 | 1 | 0 | |a Extractable and Non-Extractable Antioxidants |
| 260 | |b MDPI - Multidisciplinary Digital Publishing Institute |c 2019 | ||
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| 520 | |a The Special Issue "Extractable and Non-Extractable Antioxidants" gives an updated view on antioxidants-both in their extractable and non-extractable form-in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue. | ||
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| 650 | 7 | |a Biology, life sciences |2 bicssc | |
| 653 | |a biorefinery | ||
| 653 | |a polyphenols | ||
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| 653 | |a ultrasound assisted extraction | ||
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| 653 | |a HPLC-ESI/MS | ||
| 653 | |a legumes | ||
| 653 | |a degradation | ||
| 653 | |a LC-ESI-Q-TOF-MS | ||
| 653 | |a antioxidant activity | ||
| 653 | |a forest residues | ||
| 653 | |a multivariate analysis | ||
| 653 | |a bio-based | ||
| 653 | |a chemometrics | ||
| 653 | |a extractable polyphenols | ||
| 653 | |a extractable compounds | ||
| 653 | |a pre-column HPLC method | ||
| 653 | |a Cagnulari marc | ||
| 653 | |a antioxidant capacity | ||
| 653 | |a flour | ||
| 653 | |a total polyphenol content (TPC) | ||
| 653 | |a digestibility | ||
| 653 | |a ferric reducing antioxidant power (FRAP) | ||
| 653 | |a natural antioxidants | ||
| 653 | |a dietary assessment. | ||
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| 653 | |a botanicals | ||
| 653 | |a anthocyanins | ||
| 653 | |a trans-cinnamaldehyde | ||
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| 653 | |a cereals | ||
| 653 | |a functional ingredient | ||
| 653 | |a food composition database | ||
| 653 | |a agglomerative hierarchical clustering | ||
| 653 | |a circular economy | ||
| 653 | |a fermentation | ||
| 653 | |a Aloysia triphylla | ||
| 653 | |a Naviglio Extractor® | ||
| 653 | |a flavonols glycosides | ||
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| 653 | |a dedicated databases | ||
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| 653 | |a Pleurotus ostreatus | ||
| 653 | |a catechins | ||
| 653 | |a proanthocyanidins | ||
| 653 | |a Chinese mistletoes | ||
| 653 | |a nuclear magnetic spectroscopy | ||
| 653 | |a nitric oxide scavengers | ||
| 653 | |a quercitrin | ||
| 653 | |a endothelial cell | ||
| 653 | |a polyphenolic compounds | ||
| 653 | |a Italian popular recipes | ||
| 653 | |a green extraction | ||
| 653 | |a non-extractable polyphenols | ||
| 653 | |a classic extraction | ||
| 653 | |a study approach | ||
| 653 | |a daidzein | ||
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| 653 | |a Camellia sinensis | ||
| 653 | |a antioxidant properties | ||
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| 653 | |a extractable | ||
| 653 | |a bioactive compounds | ||
| 653 | |a principal component analysis | ||
| 653 | |a non-extractable | ||
| 653 | |a oxidative stress | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/1558 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/47259 |7 0 |z DOAB: description of the publication |