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Food Bioactive Compounds: Chemical Challenges and Opportunities

In recent years, there has been a growing need for both nutritional and healthy foods with superior functional properties. In this line, bioactive compounds are economically available in different foods systems with limitations in quality and functionality.The present Special Issue is placed in this...

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Bibliografiset tiedot
Yhteisötekijä:	Slim, Smaoui
Aineistotyyppi:	Livro
Kieli:	Inglês
Julkaistu:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Aiheet:	bic Book Industry Communication::M Medicine bic Book Industry Communication::M Medicine::MM Other branches of medicine::MMG Pharmacology Tartary buckwheat powder airflow ultrafine-grinding grinding pressure particle size chemical compositions morphology Parkinson’s disease CPO-B MPP+ Erk1/2 neuroprotection soluble dietary fiber resistant oligosaccharide viscous fiber gut microbiota human health effect-directed analysis healthy food food processing adulteration authentication hairless canary seed groats carotenoid identification LC-MS/MS baked products phenolic compounds high hydrostatic pressure reactive oxygen species biosynthesis extraction stress response cell wall modification flavonoid extraction mung bean phenolic extraction pressurized liquid extraction response surface methodology diabetes Bauhinia strychnifolia α-glucosidase dipeptidyl peptidase-IV glucose uptake flavonoids milk phospholipids sphingomyelin skin hydration Nrf2 hyaluronic acid Cupressus sempervirens essential oil antibacterial activity membrane permeability replication and transcription inhibition computational toxicology molecular docking zebrafish byproducts enriched pasta potato peel physical properties sensory traits spearmint commercial materials antimicrobial activity antioxidant activity untargeted metabolomics bioprospection Cowpea Mo soil treatment Fe and Zn foliar application ODAP neurotoxin grass pea Lathyrus sativus growth stage neurolathyrism non-protein amino acids Canarium odontophyllum cytotoxicity antioxidant fatty acid profiles geographical location acrylamide antioxidant capacity ascorbic acid cell cycle ionome oxidative stress Schizosaccharomyces pombe rosehip bioactive compounds encapsulation specialized pro-resolving mediators resolvins maresins annexins lipoxins protectins glial cells neuroinflammation neurodegeneration cerebrovascular disorders multiple sclerosis dementia bromelain expression purification catalytic activity metal ion traditional medicine Bergenia ligulata anti-urolithiatic anti-pyretic anti-diabetic anti-inflammatory cardiovascular diseases olive oil fluorescence spectroscopy olive oil conservation packaging quality parameters olive mill wastewater microfiltration fermentation microbial pool hydroxytyrosol functional beverage antidiabetic potential constant electric field drying magnetic field pretreatment pulsed electric field total phenolic content antimicrobial agents Staphylococcus aureus hemolysis membranes fluidity
Linkit:	https://directory.doabooks.org/handle/20.500.12854/98095
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Food Bioactive Compounds: Chemical Challenges and Opportunities

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