Natural Antioxidants: Innovative Extraction and Application in Foods
ISBN 10: 3036525564 ISBN 13: 9783036525563
Published by Mdpi AG, 2021
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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
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Bibliographic Details
Title: Natural Antioxidants: Innovative Extraction ...
Publisher: Mdpi AG
Publication Date: 2021
Binding: Hardcover
Condition: New
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.ReadershipFood and nutrition researchers, health professionals, nutritionists, and food science and chemistry students. Seller Inventory # 9783036525563
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