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Bioaccessibility of Compounds in Foods and Byproducts [Kõva köide]

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  • Formaat: Hardback, 182 pages, kõrgus x laius: 254x178 mm, 11 Illustrations, color; 2 Illustrations, black and white; VII, 182 p. 13 illus., 11 illus. in color., 1 Hardback
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 20-Sep-2025
  • Kirjastus: Springer-Verlag New York Inc.
  • ISBN-10: 1071647741
  • ISBN-13: 9781071647745
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  • Kõva köide
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Bioaccessibility of Compounds in Foods and ByproductsSuurem pilt
  • Formaat: Hardback, 182 pages, kõrgus x laius: 254x178 mm, 11 Illustrations, color; 2 Illustrations, black and white; VII, 182 p. 13 illus., 11 illus. in color., 1 Hardback
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 20-Sep-2025
  • Kirjastus: Springer-Verlag New York Inc.
  • ISBN-10: 1071647741
  • ISBN-13: 9781071647745
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781071647745.html

This volume provides detailed and comprehensive descriptions of the methodologies and procedures used to evaluate bioaccessibility in different food compounds. Chapters focus on phenolics, minerals, carotenoids, fatty acids, and other bioactive molecules. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

Authoritative and cutting-edge, Bioaccessibility of Compounds in Foods and Byproducts aims to be comprehensive guide for researchers in the field.

 

Bioaccessibility of carotenoids in fruits and derived products.-
Bioaccessibility of amino acids in edible microalgae biomass.-
Bioaccessibility of fatty acids in edible microalgae biomass.-
Bioaccessibility of group B trichothecenes in bakery products.-
Bioaccessibility of pesticides in fruits.- Bioaccessibility of bioactive
compounds in fruit by-products.- Bioaccessibility of bioactives in coffe
husks.- Absorption of iron by intestinal cells.- Bioaccessibility of
aflatoxins in grains and flours.- Detection of dietary phenolic compounds in
biological materials.- Screening of strains for the improvement on riboflavin
bioaccessible fraction by fermentation.- Bioaccessibility of minerals in
cassava (Manihot esculenta).- Bioaccessibility of ochratoxin in grape juice
and wines.- Bioaccessibility of bioactive compounds in edible
flowers.- Bioaccessibility of phenolic compounds in fermented native fruit.-
Bioacessibility of isoflavones in okara.