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Extractable and Non-Extractable Antioxidants

Extractable and Non-Extractable Antioxidants

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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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Keywords

  • ?-cyclodextrin
  • agglomerative hierarchical clustering
  • Aloysia triphylla
  • Anthocyanins
  • anti-inflammation
  • antioxidant
  • antioxidant activity
  • antioxidant capacity
  • antioxidant properties
  • Antioxidants
  • berries jam
  • bio-based
  • bioactive compounds
  • biorefinery
  • black teas
  • botanicals
  • Cagnulari marc
  • Camellia sinensis
  • catechins
  • cereals
  • chemometrics
  • Chinese mistletoes
  • Circular Economy
  • classic extraction
  • cyclodextrin
  • daidzein
  • dedicated databases
  • degradation
  • dietary assessment.
  • dietary supplements
  • digestibility
  • digestive enzyme
  • eggplant
  • endothelial cell
  • extractable
  • extractable compounds
  • extractable polyphenols
  • Fermentation
  • ferric reducing antioxidant power (FRAP)
  • flavonols glycosides
  • flour
  • food composition database
  • forest residues
  • functional ingredient
  • grape seed
  • green extraction
  • HPLC-ESI/MS
  • inclusion complex
  • integrated food research
  • Italian popular recipes
  • LC-ESI-Q-TOF-MS
  • Legumes
  • multivariate analysis
  • n/a
  • natural antioxidants
  • Naviglio Extractor®
  • nitric oxide scavengers
  • non-extractable
  • non-extractable compounds
  • non-extractable polyphenols
  • nuclear magnetic spectroscopy
  • nutrient
  • Oxidative Stress
  • phenolic acids
  • phenolic compounds
  • phenolic contents
  • phenolics
  • Pleurotus ostreatus
  • Polymerization
  • polyphenolic compounds
  • Polyphenols
  • pre-column HPLC method
  • principal component analysis
  • proanthocyanidins
  • quercitrin
  • self-inclusion
  • sour cherry
  • study approach
  • total polyphenol content (TPC)
  • trans-cinnamaldehyde
  • ultrasound assisted extraction
  • value-added by-products

Links

DOI: 10.3390/books978-3-03921-438-9

Editions

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