TY  - GEN
AU  - Loizzo,Monica Rosa
AU  - Sanches-Silva,Ana Teresa
AU  - Loizzo,Monica Rosa
AU  - Sanches-Silva,Ana Teresa
TI  - Natural Antioxidants: Innovative Extraction and Application in Foods
SN  - books978-3-0365-2557-0
PY  - 2021///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - supercritical fluid extraction
KW  - pressurized liquid extraction
KW  - ultrasound-assisted extraction
KW  - trans-resveratrol
KW  - Norway spruce bark
KW  - shelf life
KW  - byproducts
KW  - fresh pasta
KW  - vegetable extracts
KW  - antimicrobial activity
KW  - wood waste
KW  - phenolic profile
KW  - planar chromatography
KW  - DPPH-HPTLC assay
KW  - Cynara cardunculus L
KW  - cardoon leaves
KW  - by-products
KW  - antioxidant activity
KW  - ferulic acid
KW  - brewer’s spent grain
KW  - alkaline hydrolysis
KW  - adsorption
KW  - synthetic resin
KW  - macroporous resin XAD-7HP
KW  - olive mill wastewaters
KW  - oxidative stability
KW  - polyphenols
KW  - sunflower oil
KW  - enzymatic browning
KW  - antioxidant compounds
KW  - Hericium erinaceus
KW  - mushroom metabolites
KW  - polyphenol oxidase
KW  - tyrosinase
KW  - laccase
KW  - natural inhibitor
KW  - selenomethionine
KW  - green coffee
KW  - acrylamide
KW  - Arabica
KW  - Robusta
KW  - Maillard reaction
KW  - selenium uptake
KW  - pretreatment
KW  - ultrasound assisted extraction—UAE
KW  - rapid solid-liquid dynamic extraction—RSLDE
KW  - gas chromatography-mass spectrometry—GC-MS
KW  - antioxidants
KW  - C. sativa
KW  - T. vulgaris
KW  - C. sativum
KW  - pomegranate seeds
KW  - oil
KW  - microwave pretreatment
KW  - total phenolic content
KW  - antioxidant capacity
KW  - Hyoseris radiata
KW  - Hyoseris taurina
KW  - Hypochaeris laevigata
KW  - Hypochaeris radicata
KW  - phytochemicals
KW  - obesity
KW  - diabetes type 2
KW  - n/a
N1  - Open Access
N2  - Natural Antioxidants: Innovative Extraction and Application in Foods compiles comprehensive information and recent findings on the extraction of antioxidants from different natural resources and investigates their application in food. The book focuses on different sources of natural antioxidants such as the Hypochaeris and Hyoseris species, pomegranate seed oil, thyme, hemp, coriander, olive mill wastewaters, the edible mushroom Hericium erinaceus, Brewer’s spent grain, broccoli byproducts, cardoon, and Norway spruce bark. Moreover, the effect of different treatments such as blanching, microwave exposure, roasting, and enzymatic browning on the phytochemical content and bioactivity of the extracts is also addressed. Readers will find valuable insights into the impact of extraction methodologies on the bioactivity of the extracts, along with an understanding of the vast potential of natural extracts for the quality of food products.   Readership Food and nutrition researchers, health professionals, nutritionists, and food science and chemistry students
UR  - https://mdpi.com/books/pdfview/book/4679
UR  - https://directory.doabooks.org/handle/20.500.12854/77061
ER  -