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dc.contributor.authorLucarini, Massimo*
dc.contributor.authorDurazzo, Alessandra*
dc.date.accessioned2021-02-11T13:19:37Z
dc.date.available2021-02-11T13:19:37Z
dc.date.issued2019*
dc.date.submitted2019-12-09 11:49:15*
dc.identifier42529*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/47259
dc.description.abstractThe Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.*
dc.languageEnglish*
dc.subjectQH301-705.5*
dc.subjectQ1-390*
dc.subjectTX341-641*
dc.subject.otherbiorefinery*
dc.subject.otherpolyphenols*
dc.subject.otherpolymerization*
dc.subject.othern/a*
dc.subject.otherblack teas*
dc.subject.othernutrient*
dc.subject.otherultrasound assisted extraction*
dc.subject.othercyclodextrin*
dc.subject.otherHPLC-ESI/MS*
dc.subject.otherlegumes*
dc.subject.otherdegradation*
dc.subject.otherLC-ESI-Q-TOF-MS*
dc.subject.otherantioxidant activity*
dc.subject.otherforest residues*
dc.subject.othermultivariate analysis*
dc.subject.otherbio-based*
dc.subject.otherchemometrics*
dc.subject.otherextractable polyphenols*
dc.subject.otherextractable compounds*
dc.subject.otherpre-column HPLC method*
dc.subject.otherCagnulari marc*
dc.subject.otherantioxidant capacity*
dc.subject.otherflour*
dc.subject.othertotal polyphenol content (TPC)*
dc.subject.otherdigestibility*
dc.subject.otherferric reducing antioxidant power (FRAP)*
dc.subject.othernatural antioxidants*
dc.subject.otherdietary assessment.*
dc.subject.othereggplant*
dc.subject.otherantioxidant*
dc.subject.otherbotanicals*
dc.subject.otheranthocyanins*
dc.subject.othertrans-cinnamaldehyde*
dc.subject.otheranti-inflammation*
dc.subject.othercereals*
dc.subject.otherfunctional ingredient*
dc.subject.otherfood composition database*
dc.subject.otheragglomerative hierarchical clustering*
dc.subject.othercircular economy*
dc.subject.otherfermentation*
dc.subject.otherAloysia triphylla*
dc.subject.otherNaviglio Extractor®*
dc.subject.otherflavonols glycosides*
dc.subject.otherself-inclusion*
dc.subject.otherphenolic contents*
dc.subject.othergrape seed*
dc.subject.otherintegrated food research*
dc.subject.otherantioxidants*
dc.subject.otherdedicated databases*
dc.subject.otherphenolic compounds*
dc.subject.othernon-extractable compounds*
dc.subject.othervalue-added by-products*
dc.subject.otherphenolic acids*
dc.subject.otherdietary supplements*
dc.subject.otherberries jam*
dc.subject.otherphenolics*
dc.subject.otherinclusion complex*
dc.subject.othersour cherry*
dc.subject.otherPleurotus ostreatus*
dc.subject.othercatechins*
dc.subject.otherproanthocyanidins*
dc.subject.otherChinese mistletoes*
dc.subject.othernuclear magnetic spectroscopy*
dc.subject.othernitric oxide scavengers*
dc.subject.otherquercitrin*
dc.subject.otherendothelial cell*
dc.subject.otherpolyphenolic compounds*
dc.subject.otherItalian popular recipes*
dc.subject.othergreen extraction*
dc.subject.othernon-extractable polyphenols*
dc.subject.otherclassic extraction*
dc.subject.otherstudy approach*
dc.subject.otherdaidzein*
dc.subject.other?-cyclodextrin*
dc.subject.otherCamellia sinensis*
dc.subject.otherantioxidant properties*
dc.subject.otherdigestive enzyme*
dc.subject.otherextractable*
dc.subject.otherbioactive compounds*
dc.subject.otherprincipal component analysis*
dc.subject.othernon-extractable*
dc.subject.otheroxidative stress*
dc.titleExtractable and Non-Extractable Antioxidants*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03921-438-9*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783039214372*
oapen.relation.isbn9783039214389*
oapen.pages234*
oapen.edition1st*


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