Extractable and Non-Extractable Antioxidants
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Beschreibung
The Special Issue “Extractable and Non-Extractable Antioxidants” gives an updated view on antioxidants—both in their extractable and non-extractable form—in the different food groups, their products thereof, and food preparations as well as byproducts and biomass waste. The potential beneficial properties of these compounds and nutraceutical formulations are described in the various studies covered in this Special Issue.
Autor*in
Alessandra Durazzo
Themen in »Extractable and Non-Extractable Antioxidants«
anthocyanins polyphenolic compounds classic extraction ultrasound assisted extraction antioxidant capacity daidzein cyclodextrin inclusion complex antioxidant activity trans-cinnamaldehyde β-cyclodextrin self-inclusion anti-inflammation antioxidant Pleurotus ostreatus