LEADER 02307nam 2200373 450 001 9910674053403321 005 20230628161956.0 035 $a(CKB)5400000000043550 035 $a(NjHacI)995400000000043550 035 $a(EXLCZ)995400000000043550 100 $a20230628d2022 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCharacterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques /$fMarina Russo and Francesco Cacciola 210 1$aBasel, Switzerland :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2022. 215 $a1 online resource (162 pages) 311 $a3-0365-2855-5 330 $aSince 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. 606 $aChemistry$xStudy and teaching 606 $aBioactive compounds 615 0$aChemistry$xStudy and teaching. 615 0$aBioactive compounds. 676 $a363.7288 700 $aRusso$b Marina$01368448 702 $aCacciola$b Francesco 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910674053403321 996 $aCharacterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques$93394184 997 $aUNINA