TY  - GEN
AU  - Contreras,María del Mar
AU  - Castro,Eulogio
TI  - Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food and Health Benefits
SN  - books978-3-03928-970-7
PY  - 2020///
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - biorefinery
KW  - rice wine
KW  - n/a
KW  - color
KW  - phenolic compounds
KW  - Polygonum cuspidatum
KW  - antioxidant activity
KW  - ultrafiltration
KW  - naranjilla
KW  - Sesamum indicum L
KW  - buckwheat flours
KW  - milling fractions
KW  - HPLC–MS
KW  - chemometrics
KW  - olive leaves
KW  - vegetable protein
KW  - Andean blueberry
KW  - phenolic acids
KW  - agri-food residues
KW  - resveratrol
KW  - RP-HPLC–DAD–QTOF-MS
KW  - piceid
KW  - goldenberry
KW  - free and bound phenolic compounds
KW  - clarification
KW  - metaheuristic techniques
KW  - tamarillo
KW  - lignans
KW  - ultrasound
KW  - blackberry
KW  - sesame cake
KW  - mathematical model
KW  - bioactive compounds
KW  - araza
KW  - oleuropein
KW  - flavonoids
N1  - Open Access
N2  - We are pleased to present this book, which is a reprint of articles from the Special Issue entitled “Extraction Strategies to Recover Bioactive Compounds, Incorporation into Food, and Health Benefits” published online in the open access journal Foods (ISSN 2304-8158) from 2019 to 2020 (available at: https://www.mdpi.com/journal/foods/special_issues/extraction). Firstly, this book gathers studies addressing several strategies applied to obtain bioactive products and extracts, not only from food matrices but also from agri-food byproducts, which can serve as new natural additives, nutraceuticals, and functional ingredients for pharmaceutical, cosmetics, and food industries. In particular, free and bound phenolic compounds are explored in buckwheat, sesame, and olive leafy byproducts. Overall, these studies outline new valorization methods and offer new opportunities for alternative practices in the agro-industrial sector that help to migrate toward a circular bioeconomy model. This book also presents studies that predict bioactive components in fruits through mathematical tools and support the formulation of a novel beverage rich in resveratrol, a phenolic compound whose bioactivity is well recognized
UR  - https://mdpi.com/books/pdfview/book/2301
UR  - https://directory.doabooks.org/handle/20.500.12854/47260
ER  -