Screening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs
Material type:
ArticleLanguage: English Publication details: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021Description: 1 electronic resource (189 p.)ISBN: - books978-3-0365-2021-6
- 9783036520223
- 9783036520216
- Research & information: general
- phenolic compounds
- bud derivatives
- Ribes nigrum glyceric macerate
- green chemistry
- pulsed ultrasound-assisted extraction
- untargeted spectroscopic fingerprint
- targeted chromatographic fingerprint
- common buckwheat sprout
- flavonoid isomer
- quercetin-3-O-robinobioside
- validation
- chromatographic separation
- anthocyanin
- chlorogenic acid
- flavonol
- polymeric color
- storage
- wild blueberry
- vinegar
- automatized method
- quantification
- Allium sativum L
- agro-biodiversity
- local varieties
- bulb morphology
- phenols
- volatile compounds
- chestnut
- characterisation tool
- bioactive compounds
- sensory analysis
- multivariate approach
- fruit peels
- polyphenols
- phenolic acids
- flavonoids
- flavan-3-ols
- hydrolysable and condensed tannins
- antioxidant activities
- LC-MS and HPLC
- functional food
- fortified pasta
- β-glucans
- nutritional properties
- Corylus avellana L
- nutrient composition
- hazelnut cultivars
- minerals
- tocopherols
- Solanum lycopersicum L
- refrigerated storage
- fruit quality
- carotenoids
- total polyphenols content
- food analysis
- High Performance Liquid Chromatography–Mass Spectrometry (HPLC–MS) techniques
- Orbitrap
- High Resolution Mass Spectrometry (HRMS)
- natural substances
- antioxidant molecules
- n/a
Open Access star Unrestricted online access
This book provides readers with a good overview of the status and exciting developments in the identification of health-promoting properties and potential applications of nutraceutical substances. It includes papers focused on modern analytical instrumentation and new methods and biological tests applied to the evaluation of plant foods, derived products, herbal products, and food supplements and the phytochemical characterization of innovative natural sources of bioactive compounds and relative health-promoting properties.
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