Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive sc...
שמור ב:
| פורמט: | Online |
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| שפה: | אנגלית |
| יצא לאור: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| נושאים: | |
| גישה מקוונת: | ONIX_20220224_9783036528540_29 |
| תגים: |
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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| _version_ | 1869522147274129408 |
|---|---|
| collection | Directory of Open Access Books |
| description | Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a “caloric” point of view has been changed to looking at foodstuffs as having positive effects on human health.This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context. |
| format | Online |
| id | doab-20.500.12854ir-78731 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-787312024-03-27T16:34:34Z Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques Russo, Marina Cacciola, Francesco HPTLC-MS coupling HPTLC negative ion DESI-HR-MS/MS anthraquinones Chilean mushrooms genus Cortinarius millet starch edible film Clove GC-MS beetroot lactic acid bacteria betalains functional food products NMR metabolomics Brassica oleracea (var. italica) organic and conventional pratices glucosinolates extra-virgin olive oils oleuropein phenols tocopherols HPLC-MS multivariate statistical data 6-gingerol 6-shogaol commercial formulation ginger extract green reversed phase high-performance thin-layer chromatography (RP-HPTLC) simultaneous analysis kaempferol Ocimum basilicum high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS) box-Behnken design optimization validation microalgae isolation identification lipid productivity berries fruit wines polyphenols identification LC–MSn whole barley flour pearling fractions proteins β-glucans arabinoxylans tocols phenolic compounds antioxidant capacity functional food thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a “caloric” point of view has been changed to looking at foodstuffs as having positive effects on human health.This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context. 2022-02-24T10:34:30Z 2022-02-24T10:34:30Z 2022 book ONIX_20220224_9783036528540_29 9783036528540 9783036528557 https://directory.doabooks.org/handle/20.500.12854/78731 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4822 https://mdpi.com/books/pdfview/book/4822 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-2854-0 10.3390/books978-3-0365-2854-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036528540 9783036528557 164 Basel open access |
| spellingShingle | HPTLC-MS coupling HPTLC negative ion DESI-HR-MS/MS anthraquinones Chilean mushrooms genus Cortinarius millet starch edible film Clove GC-MS beetroot lactic acid bacteria betalains functional food products NMR metabolomics Brassica oleracea (var. italica) organic and conventional pratices glucosinolates extra-virgin olive oils oleuropein phenols tocopherols HPLC-MS multivariate statistical data 6-gingerol 6-shogaol commercial formulation ginger extract green reversed phase high-performance thin-layer chromatography (RP-HPTLC) simultaneous analysis kaempferol Ocimum basilicum high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS) box-Behnken design optimization validation microalgae isolation identification lipid productivity berries fruit wines polyphenols identification LC–MSn whole barley flour pearling fractions proteins β-glucans arabinoxylans tocols phenolic compounds antioxidant capacity functional food thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques |
| title | Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques |
| title_full | Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques |
| title_fullStr | Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques |
| title_full_unstemmed | Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques |
| title_short | Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques |
| title_sort | characterization of bioactive compounds in foods and plants using advanced analytical techniques |
| topic | HPTLC-MS coupling HPTLC negative ion DESI-HR-MS/MS anthraquinones Chilean mushrooms genus Cortinarius millet starch edible film Clove GC-MS beetroot lactic acid bacteria betalains functional food products NMR metabolomics Brassica oleracea (var. italica) organic and conventional pratices glucosinolates extra-virgin olive oils oleuropein phenols tocopherols HPLC-MS multivariate statistical data 6-gingerol 6-shogaol commercial formulation ginger extract green reversed phase high-performance thin-layer chromatography (RP-HPTLC) simultaneous analysis kaempferol Ocimum basilicum high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS) box-Behnken design optimization validation microalgae isolation identification lipid productivity berries fruit wines polyphenols identification LC–MSn whole barley flour pearling fractions proteins β-glucans arabinoxylans tocols phenolic compounds antioxidant capacity functional food thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| topic_facet | HPTLC-MS coupling HPTLC negative ion DESI-HR-MS/MS anthraquinones Chilean mushrooms genus Cortinarius millet starch edible film Clove GC-MS beetroot lactic acid bacteria betalains functional food products NMR metabolomics Brassica oleracea (var. italica) organic and conventional pratices glucosinolates extra-virgin olive oils oleuropein phenols tocopherols HPLC-MS multivariate statistical data 6-gingerol 6-shogaol commercial formulation ginger extract green reversed phase high-performance thin-layer chromatography (RP-HPTLC) simultaneous analysis kaempferol Ocimum basilicum high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS) box-Behnken design optimization validation microalgae isolation identification lipid productivity berries fruit wines polyphenols identification LC–MSn whole barley flour pearling fractions proteins β-glucans arabinoxylans tocols phenolic compounds antioxidant capacity functional food thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| url | ONIX_20220224_9783036528540_29 |