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Analytical Technology in Nutrition Analysis

dc.contributor.authorMiranda, Jose M.*
dc.date.accessioned2021-02-11T08:10:10Z
dc.date.available2021-02-11T08:10:10Z
dc.date.issued2020*
dc.date.submitted2020-06-09 16:38:57*
dc.identifier46126*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/40825
dc.description.abstractDue to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.*
dc.languageEnglish*
dc.subjectQH301-705.5*
dc.subjectQ1-390*
dc.subjectTX341-641*
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.otherblanching*
dc.subject.othern/a*
dc.subject.otheracrylamide*
dc.subject.otherthickness*
dc.subject.otherseaweeds*
dc.subject.otherN-carbamylglutamate*
dc.subject.otherChlorophyceae*
dc.subject.otherEPA+DHA*
dc.subject.otherhydrolysates*
dc.subject.otherPhaeophyceae*
dc.subject.othercarbohydrates*
dc.subject.otherscanning electron microscopy*
dc.subject.otherantioxidant*
dc.subject.otherscorpion (Buthus martensii Karsch) protein*
dc.subject.otherGracilaria*
dc.subject.otheranimal products*
dc.subject.othermilk*
dc.subject.otherprebiotic*
dc.subject.otherextraction*
dc.subject.otherfunctional properties*
dc.subject.otherrefined commercial salmon oil*
dc.subject.otherHPLC-MS/MS*
dc.subject.othertotal FA yield*
dc.subject.otheravocado oil*
dc.subject.othern-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration*
dc.subject.otherDHA*
dc.subject.otheralcalase*
dc.subject.otherantioxidants compounds*
dc.subject.otherflavourzyme*
dc.subject.otherphenolic compounds*
dc.subject.otherUPLC-MSE*
dc.subject.otheroil extraction*
dc.subject.otherfrying time*
dc.subject.otherresponse surface methodology*
dc.subject.otherfatty acid profile*
dc.subject.otherresponse surface methodology (RSM)*
dc.subject.otherAmazonian fruits*
dc.subject.otherwater holding capacity*
dc.subject.otherphenolic acids*
dc.subject.otheramaranth protein*
dc.subject.othertemperature*
dc.subject.otherfeeds*
dc.subject.othermultiple response optimization*
dc.subject.otherpolysaccharides*
dc.subject.otherfatty acids*
dc.subject.otherArtemisia argyi leaves*
dc.subject.otherseaweed*
dc.subject.otherRhodophyceae*
dc.subject.otherprocess variable maximization*
dc.subject.otherbioactive peptides*
dc.subject.othervitamins*
dc.subject.otherEPA*
dc.subject.otherdesirability function*
dc.subject.otherultrasonic extraction*
dc.subject.otherbioactive compounds*
dc.subject.othercrisps*
dc.subject.otherdeep eutectic solvents*
dc.titleAnalytical Technology in Nutrition Analysis*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03928-765-9*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783039287659*
oapen.relation.isbn9783039287642*
oapen.pages172*
oapen.edition1st*


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Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by-nc-nd/4.0/