Extractable and Non-Extractable Antioxidants

Alessandra Durazzo, Massimo Lucarini (Herausgeber)

Buch | Softcover

234 Seiten

2019
MDPI (Verlag)
978-3-03921-437-2 (ISBN)

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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.

Erscheinungsdatum	20.11.2019
Verlagsort	Basel
Sprache	englisch
Maße	170 x 244 mm
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Naturwissenschaften ► Biologie
	Naturwissenschaften ► Chemie
Schlagworte	agglomerative hierarchical clustering • Aloysia triphylla • Anthocyanins • Anti-Inflammation • Antioxidant • Antioxidant activity • Antioxidant capacity • Antioxidant properties • Antioxidants • berries jam • Bioactive Compounds • bio-based • 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 • β-cyclodextrin
ISBN-10	3-03921-437-3 / 3039214373
ISBN-13	978-3-03921-437-2 / 9783039214372
Zustand	Neuware