Extractable and Non-Extractable Antioxidants

Extractable and Non-Extractable Antioxidants

The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.


Author
Publisher MDPI
Release Date
ISBN 3039214373
Pages 234 pages
Extractable and Non-Extractable Antioxidants
Language: en
Pages: 234
Authors: Alessandra Durazzo
Categories: Medical
Type: BOOK - Published: 2019-09-20 - Publisher: MDPI

The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form
Extractable and Non-Extractable Antioxidants
Language: en
Pages: 1
Authors: Alessandra Durazzo
Categories: Electronic books
Type: BOOK - Published: 2019 - Publisher:

The Special Issue "Extractable and Non-Extractable Antioxidants" gives an updated view on antioxidants-both in their extractable and non-extractable form-in the
Non-extractable Polyphenols and Carotenoids
Language: en
Pages: 382
Authors: Fulgencio Saura-Calixto
Categories: Medical
Type: BOOK - Published: 2018-04-30 - Publisher: Royal Society of Chemistry

Polyphenols and carotenoids are abundant in fruits, vegetables, herbs and spices, and beverages, such as tea, cocoa and wine providing health-related benefits a
Extractable and Non-extractable Polyphenols from Mango
Language: en
Pages:
Authors: Yuchao Ma
Categories:
Type: BOOK - Published: 2018 - Publisher:

Polyphenol from fruits and vegetables have been proved that can lower the risk of many chronic disease. However, most studies are only focus on the extractable
Antioxidants in Foods and Its Applications
Language: en
Pages: 178
Authors: Emad Shalaby
Categories: Health & Fitness
Type: BOOK - Published: 2018-07-11 - Publisher: BoD – Books on Demand

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another el
Fruit and Vegetable Phytochemicals
Language: en
Pages: 1488
Authors: Elhadi M. Yahia
Categories: Technology & Engineering
Type: BOOK - Published: 2017-08-25 - Publisher: John Wiley & Sons

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stabili
Nutritional Composition of Fruit Cultivars
Language: en
Pages: 796
Authors: Monique Simmonds
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-16 - Publisher: Academic Press

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of t
Handbook of Food Science, Technology, and Engineering
Language: en
Pages: 1000
Authors: Yiu H. Hui
Categories: Reference
Type: BOOK - Published: 2006 - Publisher: CRC Press

Functional Foods and Biotechnology
Language: en
Pages: 454
Authors: Kalidas Shetty
Categories: Technology & Engineering
Type: BOOK - Published: 2020-04-13 - Publisher: CRC Press

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlig
Roselle
Language: en
Pages: 336
Authors: S.M. Sapuan
Categories: Science
Type: BOOK - Published: 2021-08-05 - Publisher: Academic Press

Roselle: Production, Processing, Products and Biocomposites complies the latest findings on the production, processing, products and composites of the roselle p