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In recent years, there has been a growing need for both nutritional and healthy foods with superior functional properties. In this line, bioactive compounds are economically available in different foods systems with limitations in quality and functionality.The present Special Issue is placed in this context, and aimed to provide a collection of modern chemical strategies developed with the intent of extracting, characterizing, tracing, or authenticating food bioactive compounds. Original research articles dealing with innovative techniques for the extraction (e.g., green chemistry) of bioactive compounds were welcomed. In addition, when discussing modern analytical methods, the structural characterization and identification of these active components were required. Attention was also devoted to theoretical aspects of the determination of the bioactivity and mechanisms of action of food bioactive compounds, as well as challenging properties for application as drug agents. Review articles providing an overview of the latest trends in this area of interest were also very welcomed.

Titel:	Food Bioactive Compounds: Chemical Challenges and Opportunities
Autor/in / Beteiligte Person:	Slim, Smaoui
Link:	View record at Directory of Open Access Books (Volltext)
Veröffentlichung:	Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2023
Medientyp:	E-Book
Umfang:	426
ISBN:	978-3-0365-6793-8 (print) ; 978-3-0365-6792-1 (print)
DOI:	10.3390/books978-3-0365-6792-1
Schlagwort:	Tartary buckwheat powder airflow ultrafine-grinding grinding pressure particle size chemical compositions morphology Parkinson’s disease CPO-B MPP+ Erk1/2 neuroprotection soluble dietary fiber resistant oligosaccharide viscous fiber gut microbiota human health effect-directed analysis healthy food food processing adulteration authentication hairless canary seed groats carotenoid identification LC-MS/MS baked products phenolic compounds high hydrostatic pressure reactive oxygen species biosynthesis extraction stress response cell wall modification flavonoid extraction mung bean phenolic extraction pressurized liquid extraction response surface methodology diabetes Bauhinia strychnifolia α-glucosidase dipeptidyl peptidase-IV glucose uptake flavonoids milk phospholipids sphingomyelin skin hydration Nrf2 hyaluronic acid Cupressus sempervirens essential oil antibacterial activity membrane permeability replication and transcription inhibition computational toxicology molecular docking zebrafish byproducts enriched pasta potato peel physical properties sensory traits spearmint commercial materials antimicrobial activity antioxidant activity untargeted metabolomics bioprospection Cowpea Mo soil treatment Fe and Zn foliar application ODAP neurotoxin grass pea Lathyrus sativus growth stage neurolathyrism non-protein amino acids Canarium odontophyllum cytotoxicity antioxidant fatty acid profiles geographical location acrylamide antioxidant capacity ascorbic acid cell cycle ionome oxidative stress Schizosaccharomyces pombe rosehip bioactive compounds encapsulation specialized pro-resolving mediators resolvins maresins annexins lipoxins protectins glial cells neuroinflammation neurodegeneration cerebrovascular disorders multiple sclerosis dementia bromelain expression purification catalytic activity metal ion traditional medicine Bergenia ligulata anti-urolithiatic anti-pyretic anti-diabetic anti-inflammatory cardiovascular diseases olive oil fluorescence spectroscopy olive oil conservation packaging quality parameters olive mill wastewater microfiltration fermentation microbial pool hydroxytyrosol functional beverage antidiabetic potential constant electric field drying magnetic field pretreatment pulsed electric field total phenolic content antimicrobial agents Staphylococcus aureus hemolysis membranes fluidity bic Book Industry Communication:M Medicine bic Book Industry Communication:M Medicine:MM Other branches of medicine:MMG Pharmacology
Sonstiges:	Nachgewiesen in: Directory of Open Access Books Sprachen: English Document Type: eBook File Description: image/jpeg Language: English Rights: Attribution 4.0 International ; URL: https://creativecommons.org/licenses/by/4.0/ Notes: ONIX_20230307_9783036567938_105

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Food Bioactive Compounds: Chemical Challenges and Opportunities