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...

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Detalhes bibliográficos
Formato:	Online
Idioma:	inglês
Publicado em:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Assuntos:	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
Acesso em linha:	ONIX_20220224_9783036528540_29
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Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

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