Natural Additives in Food (Record no. 3026355)

MARC details
000 -LEADER
fixed length control field 06098naaaa2201549uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/87466
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220714201559.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-0365-4105-1
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036541068
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036541051
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-0365-4105-1
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TB
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Barros, Lillian
Relator code edt
9 (RLIN) 783616
245 10 - TITLE STATEMENT
Title Natural Additives in Food
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Basel
Name of publisher, distributor, etc MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc 2022
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (290 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc 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, polysaccharides, among others, obtained from the most diverse sources, such as plants and fungi, for the replacement of the artificial additives in food, which has made these compounds recognized as "natural additives". In addition to being considered less harmful to health, and giving a certain functional property to a foodstuff, natural additives can also provide a beneficial synergistic effect in the food matrix. For the consumers, diverse studies have been showed that regular ingestion of bioactive compounds, that can be applied as natural additives, can be helpful for the prevention/treatment of several chronic and aging illnesses, such as cardiovascular diseases and neurological disorders. However, there is much to be researched on the viable use of bioactive compounds and to overcome their chemical limitations so that it can actually be used as natural additives in foods. This book addresses, through 18 scientific articles, some natural compounds with potential for use as preservatives, nutritional additives, coloring agents, flavorings, and various agents.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
-- https://creativecommons.org/licenses/by/4.0/
-- cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Technology: general issues
Source of heading or term bicssc
9 (RLIN) 928609
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term trisodium citrate
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Uncontrolled term microbial transglutaminase
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Uncontrolled term casein gels
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Uncontrolled term textural properties
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Uncontrolled term microstructures
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Uncontrolled term Urtica spp.
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Uncontrolled term bioactive compounds
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Uncontrolled term antioxidant activity
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Uncontrolled term antimicrobial activity
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Uncontrolled term traditional medicine
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Uncontrolled term food industry
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Uncontrolled term animal breeding
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Uncontrolled term beta cyclodextrin
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Uncontrolled term ewe's milk
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Uncontrolled term cheese
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Uncontrolled term Manchego
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Uncontrolled term lipids
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Uncontrolled term cholesterol
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Uncontrolled term anthocyanin
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Uncontrolled term natural extract
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Uncontrolled term tetraethyl orthosilicate
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Uncontrolled term black carrot
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Uncontrolled term black rice flour
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Uncontrolled term anthocyanins
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Uncontrolled term low gluten muffins
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Uncontrolled term added value products
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Uncontrolled term soymilk
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Uncontrolled term enzyme modified soymilk
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Uncontrolled term skim milk
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Uncontrolled term rennet induced gelation
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Uncontrolled term rheological properties
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Uncontrolled term egg yolk
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Uncontrolled term cholesterol extraction
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Uncontrolled term granules extraction
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Uncontrolled term anionic chelating biopolymers
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Uncontrolled term ADME
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Uncontrolled term absorption
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Uncontrolled term chlorophylls
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Uncontrolled term chlorophyllin
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Uncontrolled term green colorant
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Uncontrolled term zinc-chlorophylls
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Uncontrolled term copper-chlorophyll
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term coloring foodstuff
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term natural colorants
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Uncontrolled term food colors
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Uncontrolled term pomelo peel
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Uncontrolled term essential oil
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Uncontrolled term anti-oxidant
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Uncontrolled term anti-melanogenic
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Uncontrolled term B16 melanoma cell
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Uncontrolled term oxygen-containing sulfur flavor molecules
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Uncontrolled term β-carotene
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Uncontrolled term bis(2-methyl-3-furyl) disulfide (BMFDS)
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Uncontrolled term oxidation products
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Uncontrolled term beetroot
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Uncontrolled term betalains
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Uncontrolled term semi-preparative RP-HPLC
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Uncontrolled term in vitro human gastrointestinal digestion
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Uncontrolled term ex vivo colon fermentation
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Uncontrolled term antioxidant ability
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Uncontrolled term malonildialdehyde
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Uncontrolled term extra virgin olive oil
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Uncontrolled term leaf addition
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Tunisian varieties
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term phenolics
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term tocopherols
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Prunus spinosa L. fruit epicarp
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term wild fruit valorization
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term cyanidin 3-rutinoside
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Uncontrolled term peonidin 3-rutinoside
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Uncontrolled term heat and ultrasound assisted extraction
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Uncontrolled term response surface methodology
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Uncontrolled term Ocimum basilicum var. purpurascens leaves
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term red rubin basil
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term Heat-Assisted Extraction
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Uncontrolled term extraction optimization
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Uncontrolled term polyphenols
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term tiger nut
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Uncontrolled term by-products
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Uncontrolled term solvent extraction
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Uncontrolled term horchata de chufa
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Uncontrolled term triple TOF-LC-MS-MS
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Uncontrolled term Caenorhabditis elegans
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Uncontrolled term antioxidants
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Uncontrolled term bergenin
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Uncontrolled term stress resistance
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Uncontrolled term lifespan
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Uncontrolled term Huntington
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Uncontrolled term uxi
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Uncontrolled term Endopleura uchi
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Uncontrolled term Allium cepa red cv.
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Uncontrolled term Citrus limon
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Uncontrolled term pickling
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Uncontrolled term volatiles
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Uncontrolled term SPME
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Uncontrolled term chemometrics
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Uncontrolled term byproducts
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Uncontrolled term food additives
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Uncontrolled term antimicrobial
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Uncontrolled term antioxidant
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Uncontrolled term colorants
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Uncontrolled term texturizing agents
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term foaming capacity and emulsifiers
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ferreira, Isabel C.F.R.
Relator code edt
9 (RLIN) 1629061
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Barros, Lillian
Relator code oth
9 (RLIN) 783616
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ferreira, Isabel C.F.R.
Relator code oth
9 (RLIN) 1629061
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/5654">https://mdpi.com/books/pdfview/book/5654</a>
-- 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/87466">https://directory.doabooks.org/handle/20.500.12854/87466</a>
-- 0
Public note DOAB: description of the publication
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