03317nam 2200961z- 450 991040407800332120231214132822.03-03928-765-6(CKB)4100000011302358(oapen)https://directory.doabooks.org/handle/20.500.12854/40825(EXLCZ)99410000001130235820202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAnalytical Technology in Nutrition AnalysisMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (172 p.)3-03928-764-8 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.blanchingacrylamidethicknessseaweedsN-carbamylglutamateChlorophyceaeEPA+DHAhydrolysatesPhaeophyceaecarbohydratesscanning electron microscopyantioxidantscorpion (Buthus martensii Karsch) proteinGracilariaanimal productsmilkprebioticextractionfunctional propertiesrefined commercial salmon oilHPLC-MS/MStotal FA yieldavocado oiln-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentrationDHAalcalaseantioxidants compoundsflavourzymephenolic compoundsUPLC-MSEoil extractionfrying timeresponse surface methodologyfatty acid profileresponse surface methodology (RSM)Amazonian fruitswater holding capacityphenolic acidsamaranth proteintemperaturefeedsmultiple response optimizationpolysaccharidesfatty acidsArtemisia argyi leavesseaweedRhodophyceaeprocess variable maximizationbioactive peptidesvitaminsEPAdesirability functionultrasonic extractionbioactive compoundscrispsdeep eutectic solventsMiranda Jose Mauth1312852BOOK9910404078003321Analytical Technology in Nutrition Analysis3031028UNINA