Nutritional and Antioxidant Value of Horticulturae Products

• Andere auteurs: Guidi, Lucia (Redacteur), De Bellis, Luigi (Redacteur), Pardossi, Alberto (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: Research & information: general; α-solanine; α-chaconine; color variables; chlorophyll contents; color index; stinging nettle; freeze-drying; oven-drying; heat pump drying; total phenolic compounds; antioxidant activity; Ipomoea batatas; nutrients requirement; β-carotene; vitamin A; minerals; carotenoids; phenolic compounds; VOCs; aroma; air-drying; preservation; tea; Camellia sinensis; DPPH; ABTS; FRAP; HPLC; anthocyanins; flavor; polyphenols; sensory analysis; postharvest; shelf life; n/a
• Online toegang: DOAB: download the publication; DOAB: description of the publication

There is a worldwide growing interest toward the nutritional and antioxidant values of fruits and vegetables, especially because phytochemicals in natural products are perceived as necessary for a healthier diet due to their high antioxidant capacity. This book provides readers with novel insights i...