04453nam 2201117z- 450 991055770660332120231214133253.0(CKB)5400000000046213(oapen)https://directory.doabooks.org/handle/20.500.12854/77061(EXLCZ)99540000000004621320202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNatural Antioxidants: Innovative Extraction and Application in FoodsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (184 p.)3-0365-2556-4 3-0365-2557-2 Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products. Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry studentsNatural AntioxidantsResearch & information: generalbicsscsupercritical fluid extractionpressurized liquid extractionultrasound-assisted extractiontrans-resveratrolNorway spruce barkshelf lifebyproductsfresh pastavegetable extractsantimicrobial activitywood wastephenolic profileplanar chromatographyDPPH-HPTLC assayCynara cardunculus L.cardoon leavesby-productsantioxidant activityferulic acidbrewer's spent grainalkaline hydrolysisadsorptionsynthetic resinmacroporous resin XAD-7HPolive mill wastewatersoxidative stabilitypolyphenolssunflower oilenzymatic browningantioxidant compoundsHericium erinaceusmushroom metabolitespolyphenol oxidasetyrosinaselaccasenatural inhibitorselenomethioninegreen coffeeacrylamideArabicaRobustaMaillard reactionselenium uptakepretreatmentultrasound assisted extraction-UAErapid solid-liquid dynamic extraction-RSLDEgas chromatography-mass spectrometry-GC-MSantioxidantsC. sativaT. vulgarisC. sativumpomegranate seedsoilmicrowave pretreatmenttotal phenolic contentantioxidant capacityHyoseris radiataHyoseris taurinaHypochaeris laevigataHypochaeris radicataphytochemicalsobesitydiabetes type 2Research & information: generalLoizzo Monica Rosaedt1303393Sanches-Silva Ana TeresaedtLoizzo Monica RosaothSanches-Silva Ana TeresaothBOOK9910557706603321Natural Antioxidants: Innovative Extraction and Application in Foods3026992UNINA