Bioaccessibility of Compounds in Foods and Byproducts

AvMarciane Magnani,Tatiana Colombo Pimentel

Inbunden, Engelska, 2025

Del i serien Methods and Protocols in Food Science

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Beskrivning

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

Produktinformation

Utgivningsdatum:2025-08-26
Mått:178 x 254 x 16 mm
Vikt:531 g
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:157
Förlag:Springer-Verlag New York Inc.
ISBN:9781071647745

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

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.