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Natural Additives in Food

In the search for a healthier diet and facing the uncertainties about the consumption of artificial additives, the scientific community has explored in the last years the potential of natural compounds, such as polyphenols, carotenoids, chlorophylls, essential oils, tocopherols, vitamins, polysaccha...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
trisodium citrate
microbial transglutaminase
casein gels
textural properties
microstructures
Urtica spp.
bioactive compounds
antioxidant activity
antimicrobial activity
traditional medicine
food industry
animal breeding
beta cyclodextrin
ewe’s milk
cheese
Manchego
lipids
cholesterol
anthocyanin
natural extract
tetraethyl orthosilicate
black carrot
black rice flour
anthocyanins
low gluten muffins
added value products
soymilk
enzyme modified soymilk
skim milk
rennet induced gelation
rheological properties
egg yolk
cholesterol extraction
granules extraction
anionic chelating biopolymers
ADME
absorption
chlorophylls
chlorophyllin
green colorant
zinc-chlorophylls
copper-chlorophyll
coloring foodstuff
natural colorants
food colors
pomelo peel
essential oil
anti-oxidant
anti-melanogenic
B16 melanoma cell
oxygen-containing sulfur flavor molecules
β-carotene
bis(2-methyl-3-furyl) disulfide (BMFDS)
oxidation products
beetroot
betalains
semi-preparative RP-HPLC
in vitro human gastrointestinal digestion
ex vivo colon fermentation
antioxidant ability
malonildialdehyde
extra virgin olive oil
leaf addition
Tunisian varieties
phenolics
tocopherols
Prunus spinosa L. fruit epicarp
wild fruit valorization
cyanidin 3-rutinoside
peonidin 3-rutinoside
heat and ultrasound assisted extraction
response surface methodology
Ocimum basilicum var. purpurascens leaves
red rubin basil
Heat-Assisted Extraction
extraction optimization
polyphenols
tiger nut
by-products
solvent extraction
horchata de chufa
triple TOF-LC-MS-MS
Caenorhabditis elegans
antioxidants
bergenin
stress resistance
lifespan
Huntington
uxi
Endopleura uchi
Allium cepa red cv.
Citrus limon
pickling
volatiles
SPME
chemometrics
byproducts
food additives
antimicrobial
antioxidant
colorants
texturizing agents
foaming capacity and emulsifiers
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Acceso en liña:ONIX_20220706_9783036541068_61
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