Reprint
Analytical Technology in Nutrition Analysis
Edited by
May 2020
172 pages
- ISBN978-3-03928-764-2 (Paperback)
- ISBN978-3-03928-765-9 (PDF)
This book is a reprint of the Special Issue Analytical Technology in Nutrition Analysis that was published in
Chemistry & Materials Science
Medicine & Pharmacology
Summary
Due 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.
Format
- Paperback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
refined commercial salmon oil; n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs) concentration; EPA; DHA; EPA+DHA; total FA yield; process variable maximization; response surface methodology (RSM); multiple response optimization; desirability function; avocado oil; oil extraction; antioxidants compounds; fatty acid profile; water holding capacity; seaweeds; Gracilaria; carbohydrates; fatty acids; vitamins; deep eutectic solvents; Artemisia argyi leaves; phenolic acids; extraction; response surface methodology; amaranth protein; flavourzyme; alcalase; bioactive peptides; hydrolysates; N-carbamylglutamate; feeds; animal products; milk; HPLC-MS/MS; acrylamide; crisps; temperature; frying time; blanching; thickness; scorpion (Buthus martensii Karsch) protein; ultrasonic extraction; response surface methodology; scanning electron microscopy; functional properties; Amazonian fruits; antioxidant; phenolic compounds; UPLC-MSE; bioactive compounds; prebiotic; polysaccharides; seaweed; Rhodophyceae; Phaeophyceae; Chlorophyceae; n/a