Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
Material type:
TextLanguage: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 online resource (189 p.)Content type: - text
- computer
- online resource
- 9783036520216
- 9783036520223
- books978-3-0365-2021-6
- Research & information: general
- agro-biodiversity
- Allium sativum L
- anthocyanin
- antioxidant activities
- antioxidant molecules
- automatized method
- bioactive compounds
- bud derivatives
- bulb morphology
- carotenoids
- characterisation tool
- chestnut
- chlorogenic acid
- chromatographic separation
- common buckwheat sprout
- Corylus avellana L
- flavan-3-ols
- flavonoid isomer
- flavonoids
- flavonol
- food analysis
- fortified pasta
- fruit peels
- fruit quality
- functional food
- green chemistry
- hazelnut cultivars
- High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS) techniques
- High Resolution Mass Spectrometry (HRMS)
- hydrolysable and condensed tannins
- LC-MS and HPLC
- local varieties
- minerals
- multivariate approach
- n/a
- natural substances
- nutrient composition
- nutritional properties
- Orbitrap
- phenolic acids
- phenolic compounds
- phenols
- polymeric color
- polyphenols
- pulsed ultrasound-assisted extraction
- quantification
- quercetin-3-O-robinobioside
- refrigerated storage
- Ribes nigrum glyceric macerate
- sensory analysis
- Solanum lycopersicum L
- storage
- targeted chromatographic fingerprint
- tocopherols
- total polyphenols content
- untargeted spectroscopic fingerprint
- validation
- vinegar
- volatile compounds
- wild blueberry
- β-glucans
Open Access Unrestricted online access star
This book provides readers with a good overview of the status and exciting developments in the identification of health-promoting properties and potential applications of nutraceutical substances. It includes papers focused on modern analytical instrumentation and new methods and biological tests applied to the evaluation of plant foods, derived products, herbal products, and food supplements and the phytochemical characterization of innovative natural sources of bioactive compounds and relative health-promoting properties.
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