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Analytical Technology in Nutrition Analysis

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Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.

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Keywords

  • acrylamide
  • alcalase
  • amaranth protein
  • Amazonian fruits
  • animal products
  • antioxidant
  • antioxidants compounds
  • Artemisia argyi leaves
  • avocado oil
  • bioactive compounds
  • bioactive peptides
  • blanching
  • Carbohydrates
  • Chlorophyceae
  • crisps
  • deep eutectic solvents
  • desirability function
  • DHA
  • EPA
  • EPA+DHA
  • extraction
  • fatty acid profile
  • Fatty acids
  • Feeds
  • flavourzyme
  • frying time
  • functional properties
  • Gracilaria
  • HPLC-MS/MS
  • hydrolysates
  • Milk
  • multiple response optimization
  • n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration
  • N-carbamylglutamate
  • n/a
  • oil extraction
  • Phaeophyceae
  • phenolic acids
  • phenolic compounds
  • polysaccharides
  • Prebiotic
  • process variable maximization
  • refined commercial salmon oil
  • response surface methodology
  • response surface methodology (RSM)
  • Rhodophyceae
  • scanning electron microscopy
  • scorpion (Buthus martensii Karsch) protein
  • seaweed
  • seaweeds
  • temperature
  • thickness
  • total FA yield
  • ultrasonic extraction
  • UPLC-MSE
  • Vitamins
  • water holding capacity

Links

DOI: 10.3390/books978-3-03928-765-9

Editions

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