Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive sc...

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その他の著者: Russo, Marina (編集者), Cacciola, Francesco (編集者)
フォーマット: 電子媒体 図書の章
言語:英語
出版事項: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
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要約:Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health.This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.
物理的記述:1 electronic resource (164 p.)
ISBN:books978-3-0365-2854-0
9783036528540
9783036528557
アクセス:Open Access