LEADER 04453nam  2201117z- 450 
001 9910557706603321
005 20231214133253.0
035   $a(CKB)5400000000046213
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77061
035   $a(EXLCZ)995400000000046213
100   $a20202201d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aNatural Antioxidants: Innovative Extraction and Application in Foods
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (184 p.)
311   $a3-0365-2556-4 
311   $a3-0365-2557-2 
330   $aNatural 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 students
517   $aNatural Antioxidants
606   $aResearch & information: general$2bicssc
610   $asupercritical fluid extraction
610   $apressurized liquid extraction
610   $aultrasound-assisted extraction
610   $atrans-resveratrol
610   $aNorway spruce bark
610   $ashelf life
610   $abyproducts
610   $afresh pasta
610   $avegetable extracts
610   $aantimicrobial activity
610   $awood waste
610   $aphenolic profile
610   $aplanar chromatography
610   $aDPPH-HPTLC assay
610   $aCynara cardunculus L.
610   $acardoon leaves
610   $aby-products
610   $aantioxidant activity
610   $aferulic acid
610   $abrewer's spent grain
610   $aalkaline hydrolysis
610   $aadsorption
610   $asynthetic resin
610   $amacroporous resin XAD-7HP
610   $aolive mill wastewaters
610   $aoxidative stability
610   $apolyphenols
610   $asunflower oil
610   $aenzymatic browning
610   $aantioxidant compounds
610   $aHericium erinaceus
610   $amushroom metabolites
610   $apolyphenol oxidase
610   $atyrosinase
610   $alaccase
610   $anatural inhibitor
610   $aselenomethionine
610   $agreen coffee
610   $aacrylamide
610   $aArabica
610   $aRobusta
610   $aMaillard reaction
610   $aselenium uptake
610   $apretreatment
610   $aultrasound assisted extraction-UAE
610   $arapid solid-liquid dynamic extraction-RSLDE
610   $agas chromatography-mass spectrometry-GC-MS
610   $aantioxidants
610   $aC. sativa
610   $aT. vulgaris
610   $aC. sativum
610   $apomegranate seeds
610   $aoil
610   $amicrowave pretreatment
610   $atotal phenolic content
610   $aantioxidant capacity
610   $aHyoseris radiata
610   $aHyoseris taurina
610   $aHypochaeris laevigata
610   $aHypochaeris radicata
610   $aphytochemicals
610   $aobesity
610   $adiabetes type 2
615  7$aResearch & information: general
700   $aLoizzo$b Monica Rosa$4edt$01303393
702   $aSanches-Silva$b Ana Teresa$4edt
702   $aLoizzo$b Monica Rosa$4oth
702   $aSanches-Silva$b Ana Teresa$4oth
906   $aBOOK
912   $a9910557706603321
996   $aNatural Antioxidants: Innovative Extraction and Application in Foods$93026992
997   $aUNINA