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)...

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Μορφή:	Online
Γλώσσα:	Αγγλικά
Έκδοση:	MDPI - Multidisciplinary Digital Publishing Institute 2024
Θέματα:	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 Lab* 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
Διαθέσιμο Online:	ONIX_20240514_9783725803750_264
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Bioactive Compounds from Functional Foods

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