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Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition

Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food—Second Edition”. Bioactive compounds, including phenolic ingredients, have long been used as important constituents of a healthy diet. As a result, consumer awareness about the im...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2023
Soggetti:
cherry elaeagnus
chemical composition
biologically active compounds
antioxidant activity
cultivation
sea-buckthorn
defatted juice
wheat beer
beer quality
bioactive compounds
antioxidant potential of beer
Saskatoon berry fruit
ozonation
wheat beers
quality of fruity wheat beers
Physalis alkekengi
bladder cherry fruit
seeds
peel
pulp
oil
composition
concretes
ultrasound
acetic acid
peracetic acid
disinfection
vegetables
ready-to-eat
food safety
non-chlorine sanitizer
emerging technologies
untargeted metabolomics
markers
food processing
processing degree
antioxidant
bitter gourd
carotenoid
fruit stage
polyphenol
thermal processing
antioxidants
cuticular waxes
cyclooxygenases
GC-MS
Golden Delicious
Ligol
Malus domestica
phytosterols
Redkroft
triterpenes
ursolic acid
okara
sustainable food production
buckwheat
rice
millet
phenolics
antioxidant properties
polyphenols
color
yeast
quality of wine
wine preservation
environmental protection
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PN Chemistry
thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry
Accesso online:ONIX_20231130_9783036590356_154
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