Beschreibung: Extractable and Non-Extractable Antioxidants

Extractable and Non-Extractable Antioxidants

1. Verfasser:	Lucarini, Massimo , [VerfasserIn] Durazzo, Alessandra , [VerfasserIn]
Umfang/Format:	1 online resource (234 pages).
Schlagworte:	biorefinery polyphenols polymerization n/a black teas nutrient ultrasound assisted extraction cyclodextrin HPLC-ESI/MS legumes degradation LC-ESI-Q-TOF-MS antioxidant activity forest residues multivariate analysis bio-based chemometrics extractable polyphenols extractable compounds pre-column HPLC method Cagnulari marc antioxidant capacity flour total polyphenol content (TPC) digestibility ferric reducing antioxidant power (FRAP) natural antioxidants dietary assessment. eggplant antioxidant botanicals anthocyanins trans-cinnamaldehyde anti-inflammation cereals functional ingredient food composition database agglomerative hierarchical clustering circular economy fermentation Aloysia triphylla Naviglio Extractor® flavonols glycosides self-inclusion phenolic contents grape seed integrated food research antioxidants dedicated databases phenolic compounds non-extractable compounds value-added by-products phenolic acids dietary supplements berries jam phenolics inclusion complex sour cherry Pleurotus ostreatus catechins proanthocyanidins Chinese mistletoes nuclear magnetic spectroscopy nitric oxide scavengers quercitrin endothelial cell polyphenolic compounds Italian popular recipes green extraction non-extractable polyphenols classic extraction study approach daidzein ?-cyclodextrin Camellia sinensis antioxidant properties digestive enzyme extractable bioactive compounds principal component analysis non-extractable oxidative stress
Online Zugang:	DOAB: download the publication DOAB: description of the publication

ISBN:	books978-3-03921-438-9 9783039214372 9783039214389
Zusätzliche Informationen:	English