Del i serien Methods and Protocols in Food Science

Bioaccessibility of Compounds in Foods and Byproducts

Inbunden, Engelska, 2025

AvMarciane Magnani,Tatiana Colombo Pimentel

2 499 kr

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This volume provides detailed and comprehensive descriptions of the methodologies and procedures used to evaluate bioaccessibility in different food compounds.

Produktinformation

Utgivningsdatum2025-08-26
Mått178 x 254 x 16 mm
Vikt531 g
FormatInbunden
SpråkEngelska
SerieMethods and Protocols in Food Science
Antal sidor157
FörlagSpringer-Verlag New York Inc.
ISBN9781071647745

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Tillverkningsteknik inom Naturvetenskap och teknik

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.