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Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive sc...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
HPTLC-MS coupling
HPTLC
negative ion DESI-HR-MS/MS
anthraquinones
Chilean mushrooms
genus Cortinarius
millet starch
edible film
Clove
GC-MS
beetroot
lactic acid bacteria
betalains
functional food products
NMR
metabolomics
Brassica oleracea (var. italica)
organic and conventional pratices
glucosinolates
extra-virgin olive oils
oleuropein
phenols
tocopherols
HPLC-MS
multivariate statistical data
6-gingerol
6-shogaol
commercial formulation
ginger extract
green reversed phase high-performance thin-layer chromatography (RP-HPTLC)
simultaneous analysis
kaempferol
Ocimum basilicum
high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS)
box-Behnken design
optimization
validation
microalgae
isolation
identification
lipid productivity
berries
fruit wines polyphenols identification
LC–MSn
whole barley flour
pearling fractions
proteins
β-glucans
arabinoxylans
tocols
phenolic compounds
antioxidant capacity
functional food
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
Acceso en liña:ONIX_20220224_9783036528540_29
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