LEADER 03317nam  2200961z- 450 
001 9910404078003321
005 20231214132822.0
010   $a3-03928-765-6
035   $a(CKB)4100000011302358
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/40825
035   $a(EXLCZ)994100000011302358
100   $a20202102d2020      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aAnalytical Technology in Nutrition Analysis
210   $cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 electronic resource (172 p.)
311   $a3-03928-764-8 
330   $aDue 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.
610   $ablanching
610   $aacrylamide
610   $athickness
610   $aseaweeds
610   $aN-carbamylglutamate
610   $aChlorophyceae
610   $aEPA+DHA
610   $ahydrolysates
610   $aPhaeophyceae
610   $acarbohydrates
610   $ascanning electron microscopy
610   $aantioxidant
610   $ascorpion (Buthus martensii Karsch) protein
610   $aGracilaria
610   $aanimal products
610   $amilk
610   $aprebiotic
610   $aextraction
610   $afunctional properties
610   $arefined commercial salmon oil
610   $aHPLC-MS/MS
610   $atotal FA yield
610   $aavocado oil
610   $an-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration
610   $aDHA
610   $aalcalase
610   $aantioxidants compounds
610   $aflavourzyme
610   $aphenolic compounds
610   $aUPLC-MSE
610   $aoil extraction
610   $afrying time
610   $aresponse surface methodology
610   $afatty acid profile
610   $aresponse surface methodology (RSM)
610   $aAmazonian fruits
610   $awater holding capacity
610   $aphenolic acids
610   $aamaranth protein
610   $atemperature
610   $afeeds
610   $amultiple response optimization
610   $apolysaccharides
610   $afatty acids
610   $aArtemisia argyi leaves
610   $aseaweed
610   $aRhodophyceae
610   $aprocess variable maximization
610   $abioactive peptides
610   $avitamins
610   $aEPA
610   $adesirability function
610   $aultrasonic extraction
610   $abioactive compounds
610   $acrisps
610   $adeep eutectic solvents
700   $aMiranda$b Jose M$4auth$01312852
906   $aBOOK
912   $a9910404078003321
996   $aAnalytical Technology in Nutrition Analysis$93031028
997   $aUNINA