Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition

Special Issue of Molecules entitled “Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food—Second Edition”. Bioactive compounds, including phenolic ingredients, have long been used as important constituents of a healthy diet. As a result, consumer awareness about the im...

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Бібліографічні деталі
Формат:	Online
Мова:	Англійська
Опубліковано:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Предмети:	cherry elaeagnus chemical composition biologically active compounds antioxidant activity cultivation sea-buckthorn defatted juice wheat beer beer quality bioactive compounds antioxidant potential of beer Saskatoon berry fruit ozonation wheat beers quality of fruity wheat beers Physalis alkekengi bladder cherry fruit seeds peel pulp oil composition concretes ultrasound acetic acid peracetic acid disinfection vegetables ready-to-eat food safety non-chlorine sanitizer emerging technologies untargeted metabolomics markers food processing processing degree antioxidant bitter gourd carotenoid fruit stage polyphenol thermal processing antioxidants cuticular waxes cyclooxygenases GC-MS Golden Delicious Ligol Malus domestica phytosterols Redkroft triterpenes ursolic acid okara sustainable food production buckwheat rice millet phenolics antioxidant properties polyphenols color yeast quality of wine wine preservation environmental protection thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PN Chemistry thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry
Онлайн доступ:	ONIX_20231130_9783036590356_154
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Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition

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