02307nam 2200373 450 991067405340332120230628161956.0(CKB)5400000000043550(NjHacI)995400000000043550(EXLCZ)99540000000004355020230628d2022 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierCharacterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques /Marina Russo and Francesco CacciolaBasel, Switzerland :MDPI - Multidisciplinary Digital Publishing Institute,2022.1 online resource (162 pages)3-0365-2855-5 Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health. This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.ChemistryStudy and teachingBioactive compoundsChemistryStudy and teaching.Bioactive compounds.363.7288Russo Marina1368448Cacciola FrancescoNjHacINjHaclBOOK9910674053403321Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques3394184UNINA