| 000 | 03911naaaa2201021uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/76904 | ||
| 005 | 20220220045340.0 | ||
| 020 | _abooks978-3-0365-2021-6 | ||
| 020 | _a9783036520223 | ||
| 020 | _a9783036520216 | ||
| 024 | 7 |
_a10.3390/books978-3-0365-2021-6 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 072 | 7 |
_aGP _2bicssc |
|
| 100 | 1 |
_aDonno, Dario _4edt |
|
| 700 | 1 |
_aDonno, Dario _4oth |
|
| 245 | 1 | 0 | _aScreening, Identification, and Quantification of Nutritional Components and Phytochemicals in Foodstuffs |
| 260 |
_aBasel, Switzerland _bMDPI - Multidisciplinary Digital Publishing Institute _c2021 |
||
| 300 | _a1 electronic resource (189 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aThis 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. | ||
| 540 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/ |
||
| 546 | _aEnglish | ||
| 650 | 7 |
_aResearch & information: general _2bicssc |
|
| 653 | _aphenolic compounds | ||
| 653 | _abud derivatives | ||
| 653 | _aRibes nigrum glyceric macerate | ||
| 653 | _agreen chemistry | ||
| 653 | _apulsed ultrasound-assisted extraction | ||
| 653 | _auntargeted spectroscopic fingerprint | ||
| 653 | _atargeted chromatographic fingerprint | ||
| 653 | _acommon buckwheat sprout | ||
| 653 | _aflavonoid isomer | ||
| 653 | _aquercetin-3-O-robinobioside | ||
| 653 | _avalidation | ||
| 653 | _achromatographic separation | ||
| 653 | _aanthocyanin | ||
| 653 | _achlorogenic acid | ||
| 653 | _aflavonol | ||
| 653 | _apolymeric color | ||
| 653 | _astorage | ||
| 653 | _awild blueberry | ||
| 653 | _avinegar | ||
| 653 | _aautomatized method | ||
| 653 | _aquantification | ||
| 653 | _aAllium sativum L. | ||
| 653 | _aagro-biodiversity | ||
| 653 | _alocal varieties | ||
| 653 | _abulb morphology | ||
| 653 | _aphenols | ||
| 653 | _avolatile compounds | ||
| 653 | _achestnut | ||
| 653 | _acharacterisation tool | ||
| 653 | _abioactive compounds | ||
| 653 | _asensory analysis | ||
| 653 | _amultivariate approach | ||
| 653 | _afruit peels | ||
| 653 | _apolyphenols | ||
| 653 | _aphenolic acids | ||
| 653 | _aflavonoids | ||
| 653 | _aflavan-3-ols | ||
| 653 | _ahydrolysable and condensed tannins | ||
| 653 | _aantioxidant activities | ||
| 653 | _aLC-MS and HPLC | ||
| 653 | _afunctional food | ||
| 653 | _afortified pasta | ||
| 653 | _aβ-glucans | ||
| 653 | _anutritional properties | ||
| 653 | _aCorylus avellana L. | ||
| 653 | _anutrient composition | ||
| 653 | _ahazelnut cultivars | ||
| 653 | _aminerals | ||
| 653 | _atocopherols | ||
| 653 | _aSolanum lycopersicum L. | ||
| 653 | _arefrigerated storage | ||
| 653 | _afruit quality | ||
| 653 | _acarotenoids | ||
| 653 | _atotal polyphenols content | ||
| 653 | _afood analysis | ||
| 653 | _aHigh Performance Liquid Chromatography–Mass Spectrometry (HPLC–MS) techniques | ||
| 653 | _aOrbitrap | ||
| 653 | _aHigh Resolution Mass Spectrometry (HRMS) | ||
| 653 | _anatural substances | ||
| 653 | _aantioxidant molecules | ||
| 653 | _an/a | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/4374 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/76904 _70 _zDOAB: description of the publication |
| 999 |
_c66275 _d66275 |
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