LEADER 05913nam 2201585z- 450 001 9910580210003321 005 20231214132922.0 035 $a(CKB)5690000000011988 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87466 035 $a(EXLCZ)995690000000011988 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNatural Additives in Food 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (290 p.) 311 $a3-0365-4106-3 311 $a3-0365-4105-5 330 $aIn the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as ?natural additives?. In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents. 606 $aTechnology: general issues$2bicssc 610 $atrisodium citrate 610 $amicrobial transglutaminase 610 $acasein gels 610 $atextural properties 610 $amicrostructures 610 $aUrtica spp. 610 $abioactive compounds 610 $aantioxidant activity 610 $aantimicrobial activity 610 $atraditional medicine 610 $afood industry 610 $aanimal breeding 610 $abeta cyclodextrin 610 $aewe?s milk 610 $acheese 610 $aManchego 610 $alipids 610 $acholesterol 610 $aanthocyanin 610 $anatural extract 610 $atetraethyl orthosilicate 610 $ablack carrot 610 $ablack rice flour 610 $aanthocyanins 610 $alow gluten muffins 610 $aadded value products 610 $asoymilk 610 $aenzyme modified soymilk 610 $askim milk 610 $arennet induced gelation 610 $arheological properties 610 $aegg yolk 610 $acholesterol extraction 610 $agranules extraction 610 $aanionic chelating biopolymers 610 $aADME 610 $aabsorption 610 $achlorophylls 610 $achlorophyllin 610 $agreen colorant 610 $azinc-chlorophylls 610 $acopper-chlorophyll 610 $acoloring foodstuff 610 $anatural colorants 610 $afood colors 610 $apomelo peel 610 $aessential oil 610 $aanti-oxidant 610 $aanti-melanogenic 610 $aB16 melanoma cell 610 $aoxygen-containing sulfur flavor molecules 610 $a?-carotene 610 $abis(2-methyl-3-furyl) disulfide (BMFDS) 610 $aoxidation products 610 $abeetroot 610 $abetalains 610 $asemi-preparative RP-HPLC 610 $ain vitro human gastrointestinal digestion 610 $aex vivo colon fermentation 610 $aantioxidant ability 610 $amalonildialdehyde 610 $aextra virgin olive oil 610 $aleaf addition 610 $aTunisian varieties 610 $aphenolics 610 $atocopherols 610 $aPrunus spinosa L. fruit epicarp 610 $awild fruit valorization 610 $acyanidin 3-rutinoside 610 $apeonidin 3-rutinoside 610 $aheat and ultrasound assisted extraction 610 $aresponse surface methodology 610 $aOcimum basilicum var. purpurascens leaves 610 $ared rubin basil 610 $aHeat-Assisted Extraction 610 $aextraction optimization 610 $apolyphenols 610 $atiger nut 610 $aby-products 610 $asolvent extraction 610 $ahorchata de chufa 610 $atriple TOF-LC-MS-MS 610 $aCaenorhabditis elegans 610 $aantioxidants 610 $abergenin 610 $astress resistance 610 $alifespan 610 $aHuntington 610 $auxi 610 $aEndopleura uchi 610 $aAllium cepa red cv. 610 $aCitrus limon 610 $apickling 610 $avolatiles 610 $aSPME 610 $achemometrics 610 $abyproducts 610 $afood additives 610 $aantimicrobial 610 $aantioxidant 610 $acolorants 610 $atexturizing agents 610 $afoaming capacity and emulsifiers 615 7$aTechnology: general issues 700 $aBarros$b Lillian$4edt$01278399 702 $aFerreira$b Isabel C.F.R$4edt 702 $aBarros$b Lillian$4oth 702 $aFerreira$b Isabel C.F.R$4oth 906 $aBOOK 912 $a9910580210003321 996 $aNatural Additives in Food$93022790 997 $aUNINA