Natural Additives in Food

• Άλλοι συγγραφείς: Barros, Lillian (Επιμελητής έκδοσης), Ferreira, Isabel C.F.R (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Κεφάλαιο βιβλίου
• Γλώσσα: Αγγλικά
• Έκδοση: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Θέματα: Technology: general issues; trisodium citrate; microbial transglutaminase; casein gels; textural properties; microstructures; Urtica spp.; bioactive compounds; antioxidant activity; antimicrobial activity; traditional medicine; food industry; animal breeding; beta cyclodextrin; ewe's milk; cheese; Manchego; lipids; cholesterol; anthocyanin; natural extract; tetraethyl orthosilicate; black carrot; black rice flour; anthocyanins; low gluten muffins; added value products; soymilk; enzyme modified soymilk; skim milk; rennet induced gelation; rheological properties; egg yolk; cholesterol extraction; granules extraction; anionic chelating biopolymers; ADME; absorption; chlorophylls; chlorophyllin; green colorant; zinc-chlorophylls; copper-chlorophyll; coloring foodstuff; natural colorants; food colors; pomelo peel; essential oil; anti-oxidant; anti-melanogenic; B16 melanoma cell; oxygen-containing sulfur flavor molecules; β-carotene; bis(2-methyl-3-furyl) disulfide (BMFDS); oxidation products; beetroot; betalains; semi-preparative RP-HPLC; in vitro human gastrointestinal digestion; ex vivo colon fermentation; antioxidant ability; malonildialdehyde; extra virgin olive oil; leaf addition; Tunisian varieties; phenolics; tocopherols; Prunus spinosa L. fruit epicarp; wild fruit valorization; cyanidin 3-rutinoside; peonidin 3-rutinoside; heat and ultrasound assisted extraction; response surface methodology; Ocimum basilicum var. purpurascens leaves; red rubin basil; Heat-Assisted Extraction; extraction optimization; polyphenols; tiger nut; by-products; solvent extraction; horchata de chufa; triple TOF-LC-MS-MS; Caenorhabditis elegans; antioxidants; bergenin; stress resistance; lifespan; Huntington; uxi; Endopleura uchi; Allium cepa red cv.; Citrus limon; pickling; volatiles; SPME; chemometrics; byproducts; food additives; antimicrobial; antioxidant; colorants; texturizing agents; foaming capacity and emulsifiers
• Διαθέσιμο Online: DOAB: download the publication; DOAB: description of the publication

In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccha...