Analytical Technology in Nutrition Analysis
Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has in...
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| Formaat: | Online |
| Taal: | Engels |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| _version_ | 1869526490361626624 |
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| author | Miranda, Jose M. |
| author_browse | Miranda, Jose M. |
| author_facet | Miranda, Jose M. |
| author_sort | Miranda, Jose M. |
| collection | Directory of Open Access Books |
| description | Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years. |
| format | Online |
| id | doab-20.500.12854ir-40825 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-408252024-04-05T12:33:16Z Analytical Technology in Nutrition Analysis Miranda, Jose M. QH301-705.5 Q1-390 TX341-641 blanching n/a acrylamide thickness seaweeds N-carbamylglutamate Chlorophyceae EPA+DHA hydrolysates Phaeophyceae carbohydrates scanning electron microscopy antioxidant scorpion (Buthus martensii Karsch) protein Gracilaria animal products milk prebiotic extraction functional properties refined commercial salmon oil HPLC-MS/MS total FA yield avocado oil n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration DHA alcalase antioxidants compounds flavourzyme phenolic compounds UPLC-MSE oil extraction frying time response surface methodology fatty acid profile response surface methodology (RSM) Amazonian fruits water holding capacity phenolic acids amaranth protein temperature feeds multiple response optimization polysaccharides fatty acids Artemisia argyi leaves seaweed Rhodophyceae process variable maximization bioactive peptides vitamins EPA desirability function ultrasonic extraction bioactive compounds crisps deep eutectic solvents thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years. 2021-02-11T08:10:10Z 2021-02-11T08:10:10Z 2020-06-09 16:38:57 2020 book 46126 9783039287659 9783039287642 https://directory.doabooks.org/handle/20.500.12854/40825 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/2320 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03928-765-9 10.3390/books978-3-03928-765-9 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039287659 9783039287642 172 open access |
| spellingShingle | QH301-705.5 Q1-390 TX341-641 blanching n/a acrylamide thickness seaweeds N-carbamylglutamate Chlorophyceae EPA+DHA hydrolysates Phaeophyceae carbohydrates scanning electron microscopy antioxidant scorpion (Buthus martensii Karsch) protein Gracilaria animal products milk prebiotic extraction functional properties refined commercial salmon oil HPLC-MS/MS total FA yield avocado oil n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration DHA alcalase antioxidants compounds flavourzyme phenolic compounds UPLC-MSE oil extraction frying time response surface methodology fatty acid profile response surface methodology (RSM) Amazonian fruits water holding capacity phenolic acids amaranth protein temperature feeds multiple response optimization polysaccharides fatty acids Artemisia argyi leaves seaweed Rhodophyceae process variable maximization bioactive peptides vitamins EPA desirability function ultrasonic extraction bioactive compounds crisps deep eutectic solvents thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Miranda, Jose M. Analytical Technology in Nutrition Analysis |
| title | Analytical Technology in Nutrition Analysis |
| title_full | Analytical Technology in Nutrition Analysis |
| title_fullStr | Analytical Technology in Nutrition Analysis |
| title_full_unstemmed | Analytical Technology in Nutrition Analysis |
| title_short | Analytical Technology in Nutrition Analysis |
| title_sort | analytical technology in nutrition analysis |
| topic | QH301-705.5 Q1-390 TX341-641 blanching n/a acrylamide thickness seaweeds N-carbamylglutamate Chlorophyceae EPA+DHA hydrolysates Phaeophyceae carbohydrates scanning electron microscopy antioxidant scorpion (Buthus martensii Karsch) protein Gracilaria animal products milk prebiotic extraction functional properties refined commercial salmon oil HPLC-MS/MS total FA yield avocado oil n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration DHA alcalase antioxidants compounds flavourzyme phenolic compounds UPLC-MSE oil extraction frying time response surface methodology fatty acid profile response surface methodology (RSM) Amazonian fruits water holding capacity phenolic acids amaranth protein temperature feeds multiple response optimization polysaccharides fatty acids Artemisia argyi leaves seaweed Rhodophyceae process variable maximization bioactive peptides vitamins EPA desirability function ultrasonic extraction bioactive compounds crisps deep eutectic solvents thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 TX341-641 blanching n/a acrylamide thickness seaweeds N-carbamylglutamate Chlorophyceae EPA+DHA hydrolysates Phaeophyceae carbohydrates scanning electron microscopy antioxidant scorpion (Buthus martensii Karsch) protein Gracilaria animal products milk prebiotic extraction functional properties refined commercial salmon oil HPLC-MS/MS total FA yield avocado oil n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration DHA alcalase antioxidants compounds flavourzyme phenolic compounds UPLC-MSE oil extraction frying time response surface methodology fatty acid profile response surface methodology (RSM) Amazonian fruits water holding capacity phenolic acids amaranth protein temperature feeds multiple response optimization polysaccharides fatty acids Artemisia argyi leaves seaweed Rhodophyceae process variable maximization bioactive peptides vitamins EPA desirability function ultrasonic extraction bioactive compounds crisps deep eutectic solvents thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 46126 |
| work_keys_str_mv | AT mirandajosem analyticaltechnologyinnutritionanalysis |