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  • 1
    Online Resource
    Online Resource
    Basel, Switzerland : MDPI - Multidisciplinary Digital Publishing Institute
    UID:
    gbv_1794562516
    Format: 1 Online-Ressource (184 p.)
    ISBN: 9783036525563 , 9783036525570
    Content: 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
    Note: English
    Language: English
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    UID:
    b3kat_BV048213554
    Format: 1 Online-Ressource
    ISBN: 9783036525570
    Content: 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
    Additional Edition: Erscheint auch als Druck-Ausgabe, Hardcover ISBN 978-3-0365-2556-3
    Language: English
    URL: Volltext  (kostenfrei)
    URL: Volltext  (kostenfrei)
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
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