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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| Other Authors: | , |
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| Format: | Electronic Book Chapter |
| Language: | English |
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Basel
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 700 | 1 | |a Russo, Marina |4 oth | |
| 700 | 1 | |a Cacciola, Francesco |4 oth | |
| 245 | 1 | 0 | |a Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques |
| 260 | |a Basel |b MDPI - Multidisciplinary Digital Publishing Institute |c 2022 | ||
| 300 | |a 1 electronic resource (164 p.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 338 | |a online resource |b cr |2 rdacarrier | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 653 | |a HPTLC-MS coupling | ||
| 653 | |a HPTLC | ||
| 653 | |a negative ion DESI-HR-MS/MS | ||
| 653 | |a anthraquinones | ||
| 653 | |a Chilean mushrooms | ||
| 653 | |a genus Cortinarius | ||
| 653 | |a millet starch | ||
| 653 | |a edible film | ||
| 653 | |a Clove | ||
| 653 | |a GC-MS | ||
| 653 | |a beetroot | ||
| 653 | |a lactic acid bacteria | ||
| 653 | |a betalains | ||
| 653 | |a functional food products | ||
| 653 | |a NMR | ||
| 653 | |a metabolomics | ||
| 653 | |a Brassica oleracea (var. italica) | ||
| 653 | |a organic and conventional pratices | ||
| 653 | |a glucosinolates | ||
| 653 | |a extra-virgin olive oils | ||
| 653 | |a oleuropein | ||
| 653 | |a phenols | ||
| 653 | |a tocopherols | ||
| 653 | |a HPLC-MS | ||
| 653 | |a multivariate statistical data | ||
| 653 | |a 6-gingerol | ||
| 653 | |a 6-shogaol | ||
| 653 | |a commercial formulation | ||
| 653 | |a ginger extract | ||
| 653 | |a green reversed phase high-performance thin-layer chromatography (RP-HPTLC) | ||
| 653 | |a simultaneous analysis | ||
| 653 | |a kaempferol | ||
| 653 | |a Ocimum basilicum | ||
| 653 | |a high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS) | ||
| 653 | |a box-Behnken design | ||
| 653 | |a optimization | ||
| 653 | |a validation | ||
| 653 | |a microalgae | ||
| 653 | |a isolation | ||
| 653 | |a identification | ||
| 653 | |a lipid productivity | ||
| 653 | |a berries | ||
| 653 | |a fruit wines polyphenols identification | ||
| 653 | |a LC-MSn | ||
| 653 | |a whole barley flour | ||
| 653 | |a pearling fractions | ||
| 653 | |a proteins | ||
| 653 | |a β-glucans | ||
| 653 | |a arabinoxylans | ||
| 653 | |a tocols | ||
| 653 | |a phenolic compounds | ||
| 653 | |a antioxidant capacity | ||
| 653 | |a functional food | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/4822 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/78731 |7 0 |z DOAB: description of the publication |