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Bioactive Compounds from Functional Foods

Functional foods are still attracting widespread consumer interest, mainly due to their beneficial effects on humans. Their action is primarily connected with their bioactive compound content. These compounds are mainly plant secondary metabolites (e.g., flavonoids, carotenoids, and phenolic acids)...

Ausführliche Beschreibung

Gespeichert in:
Format: Online
Sprache:Englisch
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2024
Schlagworte:
spirulina algae
chemical composition
health and nutritional value
functional foods
food formulation
biological activity
garlic (Allium sativum L.)
FOS
prebiotics
UAE
RSM
HPLC-RID
spice
detection quantification
nitrite replacement
health
E. angustifolium
cell lines
sprout
bioactive compound
new extraction
functional product
pharmacological role
canned meat
nitrite-free
antioxidants
lyophilization
R. nigrum L.
black currant leaves
TBARS
pulsed electric field
plant tissue
hot air drying
chemical properties
pretreatment
Poniol extract
phytocompounds
sucrose
co-crystallization
encapsulation
naringin
flavonoid
extraction
bioactive potential
pharmaceutical
Matcha
Camelia sinensis
green tea
polyphenols
antioxidant activity
L*a*b*
WHC
WSI
°Brix
pH
osmolality
functional drinks
Pleurotus ostreatus
phenolic profile
total phenol content
phytic acid
coffee processing
caffeine
full washed
natural
anaerobic
washed–extended fermentation
cyclooxygenase
cholinesterase
malvidin
molecular docking
mead
honey wine
fermentation
furfural
furfuryl alcohol
Saccharomyces cerevisiae
potato resistant starch type 1
obesity
inflammation
gut microbiota
short-chain fatty acids
thema EDItEUR::P Mathematics and Science::PB Mathematics::PBW Applied mathematics
Online-Zugang:ONIX_20240514_9783725803750_264
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