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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but i...

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Corporate Author: SpringerLink (Online service)
Other Authors: Jeszka-Skowron, Magdalena. (Editor, http://id.loc.gov/vocabulary/relators/edt), Zgoła-Grześkowiak, Agnieszka. (Editor, http://id.loc.gov/vocabulary/relators/edt), Grześkowiak, Tomasz. (Editor, http://id.loc.gov/vocabulary/relators/edt), Ramakrishna, Akula. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2021.
Edition:1st ed. 2021.
Series:Food Bioactive Ingredients,
Subjects:
Microbiology.
Food—Biotechnology.
Organic chemistry.
Food Microbiology.
Food Science.
Organic Chemistry.
Online Access:https://doi.org/10.1007/978-3-030-61879-7

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