TY  - GEN
AU  - Russo,Marina
AU  - Cacciola,Francesco
AU  - Russo,Marina
AU  - Cacciola,Francesco
TI  - Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques
SN  - books978-3-0365-2854-0
PY  - 2022///
CY  - Basel
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - HPTLC-MS coupling
KW  - HPTLC
KW  - negative ion DESI-HR-MS/MS
KW  - anthraquinones
KW  - Chilean mushrooms
KW  - genus Cortinarius
KW  - millet starch
KW  - edible film
KW  - Clove
KW  - GC-MS
KW  - beetroot
KW  - lactic acid bacteria
KW  - betalains
KW  - functional food products
KW  - NMR
KW  - metabolomics
KW  - Brassica oleracea (var. italica)
KW  - organic and conventional pratices
KW  - glucosinolates
KW  - extra-virgin olive oils
KW  - oleuropein
KW  - phenols
KW  - tocopherols
KW  - HPLC-MS
KW  - multivariate statistical data
KW  - 6-gingerol
KW  - 6-shogaol
KW  - commercial formulation
KW  - ginger extract
KW  - green reversed phase high-performance thin-layer chromatography (RP-HPTLC)
KW  - simultaneous analysis
KW  - kaempferol
KW  - Ocimum basilicum
KW  - high performance thin layer chromatography in connection with ultraviolet detection (HPTLC-VIS)
KW  - box-Behnken design
KW  - optimization
KW  - validation
KW  - microalgae
KW  - isolation
KW  - identification
KW  - lipid productivity
KW  - berries
KW  - fruit wines polyphenols identification
KW  - LC-MSn
KW  - whole barley flour
KW  - pearling fractions
KW  - proteins
KW  - β-glucans
KW  - arabinoxylans
KW  - tocols
KW  - phenolic compounds
KW  - antioxidant capacity
KW  - functional food
N1  - Open Access
N2  - 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 scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health.This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context
UR  - https://mdpi.com/books/pdfview/book/4822
UR  - https://directory.doabooks.org/handle/20.500.12854/78731
ER  -