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dc.contributor.editorRusso, Marina
dc.contributor.editorCacciola, Francesco
dc.date.accessioned2022-02-24T10:34:30Z
dc.date.available2022-02-24T10:34:30Z
dc.date.issued2022
dc.identifierONIX_20220224_9783036528540_29
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/78731
dc.description.abstractSince 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.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.otherHPTLC-MS coupling
dc.subject.otherHPTLC
dc.subject.othernegative ion DESI-HR-MS/MS
dc.subject.otheranthraquinones
dc.subject.otherChilean mushrooms
dc.subject.othergenus Cortinarius
dc.subject.othermillet starch
dc.subject.otheredible film
dc.subject.otherClove
dc.subject.otherGC-MS
dc.subject.otherbeetroot
dc.subject.otherlactic acid bacteria
dc.subject.otherbetalains
dc.subject.otherfunctional food products
dc.subject.otherNMR
dc.subject.othermetabolomics
dc.subject.otherBrassica oleracea (var. italica)
dc.subject.otherorganic and conventional pratices
dc.subject.otherglucosinolates
dc.subject.otherextra-virgin olive oils
dc.subject.otheroleuropein
dc.subject.otherphenols
dc.subject.othertocopherols
dc.subject.otherHPLC-MS
dc.subject.othermultivariate statistical data
dc.subject.other6-gingerol
dc.subject.other6-shogaol
dc.subject.othercommercial formulation
dc.subject.otherginger extract
dc.subject.othergreen reversed phase high-performance thin-layer chromatography (RP-HPTLC)
dc.subject.othersimultaneous analysis
dc.subject.otherkaempferol
dc.subject.otherOcimum basilicum
dc.subject.otherhigh performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS)
dc.subject.otherbox-Behnken design
dc.subject.otheroptimization
dc.subject.othervalidation
dc.subject.othermicroalgae
dc.subject.otherisolation
dc.subject.otheridentification
dc.subject.otherlipid productivity
dc.subject.otherberries
dc.subject.otherfruit wines polyphenols identification
dc.subject.otherLC–MSn
dc.subject.otherwhole barley flour
dc.subject.otherpearling fractions
dc.subject.otherproteins
dc.subject.otherβ-glucans
dc.subject.otherarabinoxylans
dc.subject.othertocols
dc.subject.otherphenolic compounds
dc.subject.otherantioxidant capacity
dc.subject.otherfunctional food
dc.titleCharacterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-2854-0
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036528540
oapen.relation.isbn9783036528557
oapen.pages164
oapen.place.publicationBasel


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